Philly Stuffed Peppers

We haven't made stuffed peppers for a while and I decided it would be a great way to use up some peppers hanging out in the fridge. This dish has the flavors of a philly cheese-steak sandwich without the extra carbs of the roll.  We had most of the ingredients already on hand and just needed to get some thinly sliced roast beef.  This is my favorite way to cook - look at what we already have and see what we can make.

Let's Get Crafty!
2 bell peppers - Green are usually my favorite for stuffing but we had yellow peppers to use up.  They were good... just a little sweeter than green would have been.  Start by cutting each one in half and taking out the seeds.

Preheat oven to 400

Saute for a few minutes:
2 tablespoons of butter
1 onion, diced
8 oz mushroom, sliced
1 pablano pepper, chopped
Then add in beef stock to help the onions cook through and continue cooking.  (This generally takes me about 20 minutes in total.)  I used chicken stock instead of beef because we were out and did two times of about 1/2 cup each.  I added in the second half once the first 1/2 cup had absorbed.

Add to the veggies and simmer for just a minute:
1 can of french onion soup

 It's such a beautiful thing to watch as the onions are 

caramelizing and the sauce is thickening up just perfectly.

Then add in beef until warmed through:
8 oz roast beef lunch meat (you don't want to cook this for too long at this step because it's also going to be in the oven for a while)

You'll need 1 provolone cheese slice per 1/2 pepper.  1/2 for the bottom under the beef/veggies and then another 1/2 for the top. That layer of cheese under the beef and veggies melts into ooey gooey tastiness and makes it feel like I'm getting extra cheese.

Bake for 15-20 minutes until the top is golden brown.

Thanks for stopping by!  I hope you have a great day!