As we inch towards incendiary summer temps, we’re now keen on finding ways to spend less time in the kitchen. So we are continuing with easy recipes that produce restaurant-quality meals in a short amount of time.
Stuffed peppers have long been a go-to recipe to create a quick, filling, and no-fuss dinner. Fun fact: Stuffed peppers are a North American take on the Spanish dish Pimientos Rellenos, popular in Basque Country. A variety of fillings — rice, veggies, meat, cheese, or fish — is commonly used to fill the cavities of bell peppers to make the dish. Today we’re using thinly sliced sirloin, provolone and mozzarella cheeses to create a twist on stuffed peppers inspired by the ever-popular Philly Cheesesteak sandwich.
1 pound sirloin steak, thinly sliced
1 ½ cup mozzarella cheese, grated
1 cup cremini mushrooms, sliced
2 tablespoons olive oil
2 teaspoons Butcher Block Private Label Italian seasoning
2 teaspoons salt
2 teaspoons cracked black pepper
12 slices provolone
3 large green bell peppers, cut vertically in half, and de-seeded
1 large onion, sliced
1 red bell pepper, sliced
Chopped parsley, for garnish
Preheat the oven to 325ºF. Place peppers in a large baking dish, drizzle with one tablespoon of the olive oil, season generously with salt and pepper, and cover the dish with aluminium foil. Bake until tender, approximately 30 minutes.
While the peppers bake, place a large cast-iron skillet over medium-high heat. Add oil followed by sliced onion, sliced red bell pepper and mushrooms. Cook until soft, approximately six minutes.
Add the sliced sirloin and Butcher Block Private Label Italian seasoning. Sauté until the steak is cooked, about three minutes. Remove from heat.
Remove bell peppers from the oven. Add a slice of provolone to the bottom of the baked peppers and fill the peppers halfway with the steak mixture. Add another piece of provolone and then more of the steak mixture.
Set the oven on broil. Top the bell pepper halves with an equal amount of grated mozzarella and broil until golden, approximately three minutes.
Garnish with parsley and serve hot.
Photos: Taylor Stinson, Jess Pryles, and Wild Thyme Cooking