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Monday, August 4, 2014

Chew on This | Philly-ish Stuffed Peppers

The Husband was working out of town on business last week. The kids and I were plugging along with our week when suddenly we felt the itch for an adventure. So, we decided to drive up to where The Husband was working and turn his business into our business. 

We packed up and headed off - and had bunches of fun! Which is what we always hope for when we act upon that spontanoius desire to get up and go. We explored and stretched our minds. We indulged, we saw new places, new things, and even some pretty famous people (!!!). You just never know what will happen when you decide to change things up and chase adventure. 

Our spontaneous trip ended yesterday. We are all feeling happy to be home. We are all feeling full, our impromptu trip satisfying our impulse to scout out adventure. And we are all feeling grateful - for everything.


Here's our recipe:

Being spontaneous is wonderful, but can sometimes cramp your return-home dinner preparations. No worries - having seen several recipes for Philly Cheese Steak Peppers on Pinterst, I knew I had what I needed to make something that resembled these tasty looking morsels. And let me tell you - They. Were. Awesome. Do something spontaneous tonight, make these babies for dinner.

Philly-ish Stuffed Peppers

3 sweet bell peppers, sliced in half (top to bottom) seeds and stem removed 
2 T butter, divided
1/2 sweet large onion, chopped
12 ounces white mushrooms, sliced
8 ounces deli roast beef, sliced into strips
1/2 - 1 t steak seasoning (I used Penzey's Chicago Steak Seasoning)
salt/pepper to taste
6 slices Havarti cheese
1/2 C shredded mozzarella

Preheat your oven to 350℉. Line a baking dish with foil and spray it with cooking spray.

When the oven is ready, place the bell peppers into the baking dish and place into the oven for 10-13 minutes. 

While the peppers are baking, sauté the onions, in a pan over medium heat, in 1 T of butter, until translucent. Add in your mushrooms and allow to cook until softened. Add in your roast beef and another 1 T of butter. Turn the heat up in the pan and sprinkle on your steak seasoning, salt, and pepper. Continue to sauté until the beef begins to curl up a bit.

By this time, the peppers should be done and ready for stuffing. Divide the sautéed beef and vegetables between the six pepper halves. Top each pepper with a slice of Havarti cheese and place the baking dish back into the oven. Once the cheese has melted, pull the dish out and top each pepper with shredded mozzarella. Return the baking dish to the oven and bake until the cheese is melted and bubbly. Serve and enjoy!!

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