Thursday, March 31, 2016
Philly Peppers - 21DF approved
3 bell peppers - cut in half, seeds and stems removed
1 large sweet onion - thinly sliced
*1 cup sliced mushrooms (optional)
1 large skirt or flank steak or thin top round - *seasoned, broiled to preferred doneness (I did rare), sliced thin against the grain
1.5 cups shredded mozzarella cheese
Preheat oven to 400 and prepare a rectangular casserole with cooking spray. Lay bell pepper halves face down in the casserole and bake 15-20 minutes until tender but not mushy. Remove from oven but leave the oven at 400.
Heat olive oil in a large pan over medium-high heat. Add onions and sauté until almost tender - add mushrooms and finish sautéing until tender.
Remove from heat and add sliced meat to pan. Season with additional salt, pepper and a little cumin and onion powder.
Flip bell pepper halves over and sprinkle with .5 cup of the mozzarella. Fill each half evenly with meat/onion mixture. Top evenly with remaining cheese. Bake until cheese is melted and slightly browned.
a little cayenne
Each half equals 1.5 green, 1 blue, .5-1 red (depending on how big your steak is)