34
I found this recipe from a Husband's Top 10 List of his wife's clean recipes. It got a big thumbs up from Jim and Jacob so it's going on the list of approved dinners! I had the leftovers for lunch the next day and thought they were even better than the night before. (I doubled the recipe so I would have leftovers.)
As always, I like to get the kids involved when it comes to cooking
dinner. It's a great way to spend time together and teach them how to
cook.
Fix Approved Cheesesteak Stuffed Peppers
Serves: 4
(1 pepper half each)
Prep Time:
20 min. Cooking Time: 20min.
Ingredients:
2 large green bell peppers (orange are my favorite, so that's what I used) 2 Tbsp. olive oil 3 cloves garlic, minced 1/2 red bell pepper, diced 1/4 tsp. black pepper 1/4 tsp. sea salt 1 medium yellow onion, chopped 1lb. flank steak or flat iron steak, thinly sliced 1 tsp. Worcestershire sauce 4 slices Provolone cheese Instructions:
Preheat oven to 400 degrees and spray an 8x8 baking dish with olive oil, set aside
Bring a pot of water to a boil.
Slice
green peppers in half, remove seeds and ribs and place them in the
boiling water for 3-5 minutes until they are tender. Remove peppers
from the water (be careful!!). Place cut side down on a towel and let
water drain.
In
a 12" skillet, heat olive oil on medium. Add garlic, onion, red bell pepper, sea salt & pepper. Saute 4-5 minutes until onions
are translucent.
Add steak slices and Worcestershire sauce and cook until meat is cooked to your liking
Place
green peppers open side up in your baking dish. Fill each pepper with
meat mixture until they are overflowing. Top with slice of cheese.
Bake in oven for 10 minutes until cheese is golden brown. Serve hot!
