Cheese Steak Stuffed Peppers

Cheese Steak Stuffed Peppers

I’ve already shown you a traditional stuffed pepper recipe here. However, a huge part of cooking is breaking the rules, and going where no one is willing to go. That’s why I love cooking, If I don’t feel like eating a particular ingredient, I can change it to something else I do feel like eating. If I cant find the freshest ingredient I am looking for, I can substitute something else that is fresh. It’s just about Carte Blanche to do whatever I feel like. In this recipe, I decided to forgo the usual ingredients for stuffed peppers and use cheese steak,  I mean, why the hell not? right?

What you’ll need:

  • 3-6 count packs of Cheesesteak meat (I have zero problems with using the “steak-um” type for this.)
  • 1 large onion, sliced (I decided to dice mine extremely fine, because I made these for a picky crowd)
  • 1 cup of sliced portobella mushrooms
  • 1 jar of Classico 4 cheese Alfredo sauce
  • Banana peppers (I used Mild, you can go hot if you’re bold enough)
  • 8 green peppers, tops removed, insides carefully removed, and boiled for about 5 minutes
  • 1 jar of classico tomato sauce
  • 8 thick slices of american cheese
  • adobo seasoning, salt, pepper
  • 1 clove of garlic

For the Misenplace:

Slice the portobella mushrooms and onions, set aside.

Smash your clove of garlic and mince it.

Prepare the green peppers by removing the tops, carefully scooping out the insides and placing them into boiling water for about 5 minutes, just until the peppers slightly lose color.

For the recipe:

Preheat oven to 375*

Set out your cheese steak meat, and allow to thaw a bit.

In a saute pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter, once hot, add the garlic and cook for 1 minute. Next add the onions and mushrooms, kosher salt and cracked pepper

Cook until the mushrooms have given off all of their liquid, and the onions are soft and translucent (aka happy)

Add the cheese steak meat to the pan, a few sheets at a time, one the meat begins to brown, add more.

Sprinkle with the Adobo seasoning lightly, cook until the meat is browned.

Two important steps have to happen here, one, DRAIN the fat, all of it, every single ounce. Were going to add a cheese sauce, and dont want it to be fatty and greasy. Next, taste the cheese steak meat, adjust seasonings, salt, pepper and adobo. This is important.

Next, add the banana peppers, but try to grab them from the jar and place they into the pan with your hands, the idea of doing this is to get some of the brine as well as the peppers. Doing this will add another layer of flavor into the meat.

Now add the jar of cheese sauce, allow to heat through, and taste again. If the flavor is strong, and how you want it. Turn off the heat and set aside.

In an oven safe pan, pour the jar of tomato sauce, and arrange the peppers so they all fit into the pan.

Fill each pepper to the brim with the cheese steak filling.

Now place a slice of american cheese on top, and sprinkle very lightly with salt.

Bake in the oven for 30 minutes, the cheese should be browned, and the tomato sauce should be bubbly when you take it out.

I wasn’t able to take any pictures of the inside of the pepper after they are baked, I had to bring them to a pot luck at work. Not to toot my own horn, but they were loved.

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