Philly Cheesesteak stuffed Bell Peppers

This is another simple, delicious weeknight meal that is relatively healthy.  The other benefit to this was that it did not call for a lot of ingredients but still yielded enough food for dinner and lunch the next day.

 

Ingredients:

• Bell Peppers
• Roast Beef - thin sliced
• Onion
• Baby Bella Mushrooms
• Provolone Cheese
• Italian Seasoning

 

Step 1: Cut bell peppers in half and empty out the core.  Cut up one onion and thin sliced roast beef. 

 

 

Step 2: Sautee onions and mushrooms in olive oil, balsamic vinegar, and Worcestershire sauce for about 5 minutes.

 

Add the thin sliced roast beef and continue to sautee for an additional 4-5 minutes.  Remove from heat and set aside. 

 

Step 3: Stuff the bell peppers.  Put one slice of provolone inside of the pepper and the add the sautéed beef, onions, and mushrooms until the pepper is stuffed.

 

 

Step 4: Cook these over direct heat until a nice char develops on the bottom of the peppers.  Move these over to the indirect side of the grill to allow them to continue to cook without burning too much.

 

Step 5: Once the peppers are cooked through place another slice of provolone over the top.  Close the lid and allow the cheese to melt. 

 

 

Step 6: Remove from the grill, season with Italian seasoning, and enjoy.  I could eat two of these, but Meredith said one was plenty.  They were good and also are great for leftover lunch the next day!