Wednesday, May 11, 2016

Easy Philly CheeseSteak Stuffed Peppers

I have to start of by saying I LOVE Steak-umms. I'm so glad I found out they are gluten free!! What's great about using Steak-umm's is how easy this meal was to make! It was pretty much a 30 minute meal, from start to finish.

2 Large peppers
1 Cup shredded mozzarella or provolone cheese
3 cloves garlic minced
1 medium onion, chopped (Optional)
1 cup diced mushrooms
1 package of Steak’Umms
2Tbs olive oil OR
2 Tbs of unsalted butter
Dash of salt to taste
Dash of black pepper to taste 
Dash of Onion Powder 

 Set the Oven to 425 degrees. 

1 - Heat a frying pan with add the Olive Oil or butter, and minced garlic. Cook for 2-3 minutes until the garlic is aromatic.
2 - Add the Mushrooms and Onions to saute for 10-12 minutes. 
3 - While the mushrooms are saute'ing cut off the top of your peppers and clear out the seed. If you're not as hungry, you could cut the peppers in half and make half portions of peppers.
4 - Once the Mushrooms are nice and soft add the Steak'Umm slices one by one, breaking them up into pieces as they get hot.
5 - Once the mixture is the amount of meat to mushroom consistency you want, turn off the burner.
6 - Sprinkle a layer of cheese in the bottom of the peppers, then layer 2 spoons of the mix on top, alternating between cheese and meat on each layer. 
7 - Finish the top layer with cheese and pop into your baking dish, and place in the oven for 15 minutes. Since the mixture is mostly cooked you'll only have to cook 15 minutes to soften the peppers and help melt the cheese mixture.
8 - Enjoy!

A look on the inside of doing a whole pepper. I feel like I could have added more steak, but this was still Very Filling, and so good. Any pepper will do the trick. The second time I made these I used Enjoya peppers. They are tasty and complimented the filling perfectly.