Someone pinned the picture of my Philly Cheesesteak Stuffed Bell Peppers and I’ve been getting views from that just about every day. So I went and looked at the post and I realized that I probably haven’t made these since I posted about it. I told Al about this, and he was all – Well, why don’t you make these again, they’re so good. So I did, and here they are. The grocery store didn’t have baby portabella mushrooms, so I used the regular ones, and they were great. I’ve got to make this more often than once a year – lol!
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
2 T Worcestershire Sauce
1/2 t Salt
1/4 t Black Pepper
1 C Non-Fat Cottage Cheese
8 oz sharp Cheddar cheese, shredded and divided in half
Preheat oven to 400 degrees. Place the peppers in a Pyrex casserole dish, season with salt and pepper and bake for 25 minutes. Remove from oven and drain any water that has expelled from the peppers and set aside. Sauté onions and mushrooms till golden. Add roast beef, Worcestershire, salt, and pepper. Mix till combined. Turn off heat and add cottage cheese and 1/2 the cheddar 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.