Let me just start be saying, these peppers are AMAZE!! I mean, really!
This is only the second time I've made them and I think they will be a staple on my go-to list from now on!
What you need...
2 Green Peppers
8 oz Flank Steak, Thinly Sliced (if you're a Pittsburgh native, I found this pre-packaged at Market District in the beef section!)
8 Slices of Provolone Cheese
1/2 a Red Bell Pepper, Diced
1 Medium Onion, Diced
4 oz. Mushrooms, Sliced (optional! yuck!)
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Minced Garlic
1 tsp. Worcestershire Sauce
Salt & Pepper to taste
- Preheat oven to 400°, lightly spray 8x8 baking dish with non-stick spray
- Start a pot of boiling water
- Slice green peppers length wise, remove seeds and ribs
- Place halves in boiling water for 3-5 minutes, until the peppers soften slightly and they lose a little of their bright color. Carefully remove and place open side down on paper towels to drain.
- Heat EVOO in skillet, add garlic, onions, mushrooms, red pepper, salt and pepper, sautee until soft.
- Add in flank steak & worcestershire sauce, cook until meat is cooked through.
- Place green peppers open side up in the baking dish, place one slice of cheese inside each pepper. Fill with meat mixture, top with second slice of cheese
- Pop in the oven for about 10 minutes, or until cheese is a little golden
I serve these with some brown rice! Enjoy!!
Remember to come back and drop a comment below after you've tried these!!
