Philly Cheesesteak Stuffed Bell Peppers

I love stuffed bell peppers, and usually I have them stuffed with meat loaf.  Until I found this recipe, that is!  This uses leftover roast beef (or sliced beef from the deli) and it is delicious!  And it’s Al’s favorite, too!

Philly Cheese Steak Stuffed Bell Peppers

4 Green Bell Peppers, stemmed, seeded, and cut in half lengthwise
1 Onion, diced
6 Baby Portabella Mushrooms, chopped
1/2 lb. deli Roast Beef, chopped
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Salt
a few twists of Black Pepper
1/2 cup Cottage Cheese
1/2 cup shredded Cheddar cheese, divided in half

Preheat oven to 400 degrees.  Place the peppers in a lightly oiled Pyrex casserole dish, season with salt and bake for 25 minutes or fork tender. Remove peppers, drain any water that has expelled from the peppers and set aside. Sauté onions and mushrooms till golden. Add roast beef, Worcestershire, salt & pepper. Mix till combined.  Off heat add cheeses (Hold 2 T of cheddar back to top) to veggie & meat mixture.

Spoon mixture into partially cooked pepper halves. Top with remaining shredded cheese. Bake at 400 for 20-25 minutes or until golden.


About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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