Philly Cheese Steak Stuffed Peppers

So, of all the time and money I have spent in the kitchen lately, I don't think I have gotten as much response over a recipe as this one. This simple and quick recipe...really?! I mean I'm flattered, but at the same time I like what, this took nothing to throw together (though they are pretty damn delicious). I like to think that my camera skills, along with my new $2 place mat backdrops, had something to do with it. And of course Instagram (follow me at jcoats6) because everyone can be a photographer with that thing, lol.

The idea came when I was at the store one day, I saw these huge peppers and thought "stuffed peppers do sound, but so do Philly cheese steaks, what to do?" Then it hit me, why don't I just let them have a little pan party and create Philly Cheese Steak Stuffed Peppers! The original recipe for this came from a sloppy joe version, tweaked by me of course, then I added some rice to make them stuffed peppers. Really the most annoying thing was making the rice, so next time I will cut a corner and buy some minute rice. Hope you enjoy them! PS. After saying Philly so many times, I now have the Fresh Prince of Bel Air song stuck in my head. Yo homes smell ya later! WW points = 11 for one pepper!

Philly Cheese Steak Stuffed Peppers

• 1 pound lean ground beef
• 1`medium onion, sliced 
• 1 cup; 1/4 cup beef stock, divided
• 4 tbs steak sauce, I used Heinz 57
• 1/2 tbs Worcestershire sauce
• 1/3 cup grated Italian cheese blend
• 1/2 tsp salt, more if you like salt
• 1/4 tsp black pepper, more if you like pepper
• 1/4 tsp garlic powder
• 1 cup rice, cooked, I used brown
• 4 medium sized green peppers, tops cut off and seeds removed
• 4 slices Provolone cheese
• Salt and pepper

1. Preheat oven to 375 degrees.
2. Brown beef in a large skillet.
3. When almost cooked through, add onions, salt, black pepper. garlic powder, and Worcestershire sauce.
4. Cook for 3 more minutes.
5. Add 1 cup beef stock and steak sauce.
6. Cook down for 10 minutes until almost all liquid cooked out.
7. Add Italian cheese and stir to blend.
8. Add rice and stir to blend. 
9. Taste and salt and pepper as needed.
10. Stuff mixture between the 4 peppers.
11. Put in baking dish and add remaining 1/4 cup beef stock to the bottom of dish. (Peppers will be sitting in the stock)
12. Cover with glass top or foil and bake for 25 minutes.
13. Remove glass top/foil and place one slice of cheese over each pepper.
14. Put back in oven for 5 minutes.
15. Remove and enjoy!

Tips and Tricks

• These are pretty healthy as instructed, but use ground turkey and low-fat cheese for an even healthier dish.
• Beef stock is much more flavorful then broth. It will definitely increase the flavors in your dish.
• If your peppers don't sit up straight in the baking dish, cut a very small amount off the bottom so they stand straight up.
• Use whatever steak sauce you have on hand. A-1 sauce has a bit more of a Worcestershire taste, so if you are using that, omit the extra Worcestershire sauce.
• Omit the peppers and rice to make sloppy joes!! Serve on hamburger buns!