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!
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.