Cook Kindly

Adventures in cooking and navigating a gluten-free life.

Philly Cheesesteak Stuffed Peppers

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In my pre gluten free days I wasn’t a HUGE sandwich eater, but now and then I enjoyed a good philly cheesesteak or cuban sandwich. For the most part, since being gluten free I don’t really miss eating gluten things, except for the part where eating out is much more difficult and much less exciting. I was rather excited when I came across an idea on Pinterest for Philly Cheesesteak stuffed Bell Peppers. I knew it was something Ryan would love, and a new dinner option.

Green peppersWe started by sauteeing some chopped onion in olive oil with garlic, until the onions were soft and beginning to be translucent. This would be a perfect time to add mushrooms, if you’re including them (we didn’t, since Ryan doesn’t like mushrooms). Then add in chopped, sliced roast beef (from the deli counter is great). Sautee until the beef and onion are cooked through. I added a steak seasoning (one of those grilling mate type things). Once the beef and onions were warmed, assembly began. 

Slice green peppers in half top-to-bottom and clean out any seeds. 

peppers with cheeseLay the pepper halves on a foil lined cookie sheet (clean-up is that much easier). Line each pepper with a slice of provolone cheese (of pepper jack would be great, too). Pile on the onion and beef mixture, until the peppers are nearly over-flowing. Top with another slice of cheese. Bake in a 400 degree oven for 15-20 minutes. 

Peppers stuffed with meat and cheeseRyan and I made a couple of mistakes on this recipe, probably because I don’t actually follow recipes (unless I’m baking), I just use them as a guide. First off, we only used one slice of cheese total per pepper half (1/2 slice on the bottom and 1/2 slice on the top), it wasn’t quite cheesey/gooey enough. Secondly, we only baked the pepper for about 10 minutes, the cheese was nicely melted, but the peppers were still a little too raw. We threw them back in the oven for about 8 more minutes, resulting in a divine philly stuffed pepper. 

Ingredients (these are rough estimates, feel free to adjust to your liking)

4 green peppers

8 slices provolone cheese

1 lb sliced roast beef

1/2 large onion, diced

1-2 cloves garlic

seasoning (salt/pepper, grill seasoning, etc)

1 Tablespoon olive oil, for sauteeing

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Author: Angie

I'm just a girl who likes to cook and try new things. I was diagnosed with Gluten Intolerance in June 2012, and am discovering new ways to make old favorites as well as new dishes to suite my adjusted eating habits. It's a journey, and I wanted to share my success (and I'm sure, some defeats).

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