Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 4
Stuffed bell peppers, anyone? I love this recipe so much! These stuffed treats are the perfect example of balance. All the flavours complement each other. I can’t think of anything that can make this recipe better. Give it a try and enjoy!
4 large green bell peppers
16 ounces baby bells mushrooms, sliced, rough chopped
1 medium sweet onion, sliced, rough chopped
3/4-pound good quality deli roast beef, I bought a medium-rare one
3 Tablespoons butter
2 cloves garlic, minced
Seasoned Salt & Seasoned Pepper to taste
8 thicker slices of Provolone Cheese, (can sub shredded Mozzarella)
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Cut the tops of the bell peppers. Remove the seeds.
Step 3: Slice the mushrooms and onion as well.
Step 4: Cut the roast beef a little.
Step 5: Apply cooking spray in a baking dish.
Step 6: Arrange the peppers into the prepared baking dish.
Step 7: Add 1 slice of cheese to the bottom of each sliced bell pepper.
Step 8: Place a skillet on the stove and turn the heat to medium.
Step 9: Add the butter and allow it to melt.
Step 10: Add the mushrooms, garlic, onion, and chopped pepper. Cook for 20 minutes or until caramelized.
Step 11: Add meat and cook for another 5 minutes. Season with salt and pepper to taste.
Step 12: Fill each pepper with the meat mixture.
Step 13: Place inside the preheated oven and bake for 20 seconds, covered.
Step 14: Remove from the oven and remove the cover.
Step 15: Place a slice of cheese on top of each stuffed pepper.
Step 16: Put them back inside the oven and bake for another 10 minutes.
Step 17: Remove from the oven. Serve and enjoy!
Amount Per Serving: CALORIES: 839 TOTAL FAT: 59g SATURATED FAT: 36g TRANS FAT: 0g UNSATURATED FAT: 19g CHOLESTEROL: 206mg SODIUM: 2310mg CARBOHYDRATES: 18g FIBER: 2g SUGAR: 10g PROTEIN: 61g