Philly Cheesesteak Stuffed Peppers

by Dana Hill

Recently I have been getting back to food prepping and saving myself some money. Let's be honest here, I love my Hot Logic but I can get a little lazy too when it comes to preparing my meals.

Lately I have been playing around with vegetables and how I can use them as a vehicle or a vessel for some of my meals. 

I am going to keep this nice and short for you. Try these stuffed peppers! They are sure heat well and taste great!

Philly Stuffed Peppers

  • In a pan, use a small amount of butter to sauté onions and mushrooms. Once the onions have cooked down, add the mushrooms.
  • Add a pack of Sizzlers or thin cut steak, season with salt/pepper
  • Once the meat and veggies are cooked, cut any pepper (green, yellow or red) in half and clean out.
  • After the peppers are clean, put a small layer of meat and veggies in a half of the pepper, add a slice of cheese, then repeat the layering process.

These peppers were pre-cooked in the oven at 350 degrees for 20 minutes, stuffed, then broiled for 5 minutes which is why they have a nice brown on them.

If choosing to cook on the road, pre-cook the meat and veggies then stuff the peppers raw. Set in a container to cook later in the Hot Logic. This will make sure the peppers keep and maintain a good consistency.

These are surprisingly filling and packed with flavor.

And that's it! Super quick and easy. Let us know if you try them by leaving a comment.

 

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