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Since my husband returned from Afghanistan, I've come to love Philly cheesesteak anything. We've only had one type of stuffed pepper, so I definitely was up for some variation. This recipe was a great variation!
(Printable Version)
Recipe from Diddles and Dumplings
What you need:
- 1 1/4 lb. steak
- 1 tsp. Worcestershire sauce
- 4 bell peppers
- 1 cup sliced mushrooms, we omitted
- 1 onion, sliced
- 2 tbsp. butter
- 1 1/2 cups cooked white rice, we used brown
- 2 tbsp. flour
- 2 tbsp. butter (for cheese sauce)
- 1 1/2 cups milk
- 1 cup grated pepper jack cheese
- 1/2 tsp. salt
Preheat to 400* and blanch peppers in boiling water for 10 minutes. Remove and place in an ice bath immediately. Cut off tops and remove seeds/innards.
Over medium-high heat, melt 1 tbsp. butter and saute mushrooms and onions. Cook for 5 minutes. Remove and set aside.
In a saucepan, melt 2 tbsp. butter, stirring in the 2 tbsp. flour and cooking for 1 minute.
Add milk and whisk until mixture boils.
Then turn off heat and add cheese. Stir until melted.
Cut steak into very thin slices.
In the same pan you cooked your veggies in, cook your steak over medium-high heat.
Season with salt and pepper and Worcestershire. Cook for 1 to 2 minutes.
Add vegetables and rice into the pan, mix.
Pour 3/4 cup of pepper jack sauce into pan and combine.
Add vegetables and rice into the pan, mix.
Pour 3/4 cup of pepper jack sauce into pan and combine.
Divide mixture into peppers and top with 1 tbsp. pepper jack cheese sauce and a little extra grated cheese.
Bake for 20 minutes.
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