Cheesesteak Stuffed Peppers

I still remember this memory; it was before I became a parent. My husband and I took a road trip to Philly and we did a cheesesteak crawl. Yes, a decade ago my body could process the food and we didn’t have our allergy child yet. Over the years, I haven’t thought about it much but lately I can’t stop thinking about it. It must be all those Rocky re-runs on TV! You need to know a very important thing about me. Once I become obsessed with something, I’m going to run into the kitchen and not come out till I have what I want! After a few tries, this is my cleaned up gluten free (low carb) version of a cheese steak shoved into a pepper. LOL! 😀

Ingredients:

4 medium peppers
1 Lb. of shaved steak
1 small onion sliced into semi-circles
1 cup of dairy free cheese (I used the Trader Joe’s Vegan Mozzarella Cheese. If you are not allergic to dairy, you can use provolone.)
1 tsp of pink sea salt
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of oregano
1 tsp of dried parsley
1/2 tsp of smoked paprika

Directions:

(Preparing the peppers)

Wash the peppers in cool water and remove all those crazy stickers. (Roasted stickers are NOT tasty.)
Cut the top off the washed peppers, about an inch away from the stem.
Before you discard the stem, make sure you trim all the pepper around the stem. We are going to use the pepper scraps in our filling.
The next step is to remove the internal pulp and seed clusters.
Give the pepper a rinse and you have now prepped your peppers 🙂

(Preparing the beef filling and finishing the peppers)

Preheat the oven to 425F
Use a non-stick or a cast iron pan. Heat up the pan over high heat and gently add the meat to the pan.
Brown the meat and then drain any excess fat (liquid) there might be.
Add the sliced onions, the pepper trimmings and the spices to the pan with the beef.
Continue to move it around the pan till the onions and peppers have wilted.
Once done, turn off the flame and move the meat off the stove.
You can add more salt to taste at this point.
Mix a half cup of the cheese to the meat filling and mix.
Arrange the pepper cavities into your baking pan.
Portion the filling in to 4 equal amounts and then fill the 4 pepper cavities.
Use the remaining 1/2 cup of cheese, to top the 4 stuffed peppers.
Place in the over for approximately 10/15min or till the cheese has turned to a golden color.
(Please watch as depending on the type of oven you have, the cheese can brown pretty quickly.)