Sunday, February 24, 2013

Phenom Philly Cheese Steak Stuffed Peppers!

Oh my has it been a while!

Since my last post I have moved back up to Bellingham, started 2 new jobs, began rehearsing a play, and have become more than fully immersed in my geek culture.

As I type, I am fully engaged in a Doctor Who marathon. I have fully assembled my Comic Con Cosplay (Zatanna, if you're curious), and am gazing at my Star Wars souvenirs from my recent trip to Disney World. Sometimes life can be hard, and sometimes I am completely happy.

Like now.

Being completely happy is great, but there is a drawback. When I am happy, I like to eat. A LOT.

Sooooo, now I have to be really healthy while being happy :) Hopefully my newest posts will be a reflection of that. I have a hard time being completely committed to a new diet.... :/

So, with that brief catch-up, here we go:

Philly Cheese Steak Stuffed Peppers

What you'll need:

2 Large Peppers
8 oz Sliced Roast Beef
8 Slices Provolone Cheese
10 Crimini Mushrooms
1 Small Onion

Slice the mushrooms and onion.
 Set aside.and saute in pan over medium heat until onions become translucent.

Slice peppers in half, and scoop out the seeds.

Preheat oven to 400, and add roast beef to the mushrooms and onions. Saute for 3 mins.
Turn off heat and set aside to cool for 5 minutes.

Line pepper halves with 1 slice of cheese, and fill to the top with beef and mushroom filling.

Cover filled pepper with last slices of cheese.

Bake for 15-20 minutes, until cheese is golden.

There you have it, a bun free Cheese Steak with all the flavor!

This was a big hit with my honey last night, and would be a wonderfully fun dinner party food!

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