Philly Cheesesteak Stuffed Peppers
What you need:
- 1 1/4 lb. steak
- 1 tsp. Worcestershire sauce
- 4 bell peppers
- 1 cup sliced mushrooms, we omitted
- 1 onion, sliced
- 1 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
Directions:
- 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.
- Divide mixture into peppers and top with 1 tbsp. pepper jack cheese sauce and a little extra grated cheese.
- Bake for 20 minutes.
Recipe from Diddles and Dumplings