Tagged: bell peppers

Philly Cheesesteak Stuffed Red Bell Peppers

If you all are anything like me, you spend countless minutes hours on Pinterest, more specifically on the “Food & Drink” board. I have seen many pins and have re-pinned the recipe for Philly cheesesteak stuffed bell peppers many times. I finally decided it was time to actually try the recipe instead of just drooling over the photo.

The recipe below is my adaptation of the recipe seen all over Pinterest, which I did make according to its directions, I just felt the need to kick it up a bit. The first time I made the recipe I used green bell peppers and red bell peppers (I already had some at home so I decided to give it a try) and I am glad I did, I prefer the red bell peppers over the green.

I also added a few ingredients to the “stuffing” including Worcestershire, balsamic vinegar and crushed red pepper flakes in order to make my taste buds extra happy. These were so good, I have made them about once a week for the past month and what is even better they are super easy and quick to make. The perfect recipe for weeknight dinners!

Philly Cheesesteak Stuffed Red Bell Peppers

Ingredients

  • 5 Red Bell Peppers (or green if you prefer)
  • 1 Large Container Mushrooms (whole or pre-sliced, 16oz.)
  • 2 Roast Beef Lunch Meat Containers (or about 16oz.)
  • 1 Large Onion (sliced, medium to thick)
  • 3 Cloves of Garlic (minced)
  • 15 Slices of Provolone Cheese (5 of those slices cut in half)
  • 1-2 tsp. Crushed Red Pepper Flakes (depending on how much heat you like)
  • 2 ½ tbsp. Worcestershire
  • 1 ½ tbsp. Balsamic Vinegar
  • Olive Oil
  • Butter
  • Salt & Freshly Ground Black Pepper
  • 1-2 tbsp. Flour

Directions

Preheat oven to 425°F

Step One

Cut the bell peppers in half length-wise and remove the stem, seeds and the membrane. Line them up on a baking sheet and place in the oven for 15 minutes (if you are using green bell peppers I would recommend adding an extra 3-5 minutes).

Step Two

While the bell peppers are in the oven slice the onions, mushrooms (if needed), roast beef and mince the garlic.

Step Three

Remove the bell peppers from the oven and soak up the liquid sitting in the peppers with a paper towel. Set to the side and keep the oven on.

Step Four

In a large saute pan heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat. Add the onions and saute for about 5 minutes then add the garlic and continuing cooking for another minute. Add the mushrooms and roast beef then season with salt, pepper and red pepper flakes. Cook for 8-10 minutes or until the mushrooms are tender and the ingredients are all thoroughly combined.

Step Five

At this point you should notice some liquid in the pan, add the flour, a tablespoon at a time until the liquid is soaked up. Add the Worcestershire and the balsamic and stir to thoroughly combine, cook for another 3-5 minutes.

Step Six

While you are waiting during the last 3-5 minutes of cooking, place the provolone slices that are cut in half inside of the bell pepper halves. Top with the meat/mushroom mixture (evenly distributed amongst the bell peppers) then top off with the remaining provolone slices.

Place in the oven and cook for 10-15 minutes or until the cheese begins to brown and bubble.

Eat & Enjoy!

My Tastee Tips

Continuously taste the meat/mushroom mixture as it comes together, depending on your personal preference you may like more heat or more vinegar etc. Don’t be afraid to taste it and say, “Hey! I think this would be great with _____ or with more ______,” that is the best part of cooking, making it your own!

If you are looking for a really quick dinner I would recommend buying the mushrooms pre-sliced, this will save quite a bit of time when cooking these Philly cheesesteak stuffed bell peppers.

Peppers: The Need To Know Info

There are many different types of peppers from green, yellow and red, mild bell peppers to the smaller, meaner and mouth-on-fire causing Trinidad Moruga Scorpion (the hottest pepper). If you are wondering, “What exactly is the difference in heat between all of these peppers?” Well, look no further, the chart below provides you with exactly that information.

First things first, the Scoville scale, this is how peppers’ heat levels are measured. More specifically, Scoville heat units (SHU) are what determine the amount of capsaicin (in simple terms, what makes you feel the heat) present in each type of pepper.

How Hot Are Those Peppers Chart With Scoville Units

My Tastee Tips

To remove some of the heat from peppers (this works for jalapenos and other peppers along that level, I’m just guessing here, but I think once you hit a certain level on the scale, there is really no helping the amount of heat) you want to remove the seeds from the peppers as well as the membranes (the white or lighter parts inside of the peppers) there is a lot of heat packed into the membranes so be sure to remove those (unless of course you are from Texas or you are a heat-seeking brave human being).

The most important tip I may ever provide, wear latex gloves when working with peppers! This may seem like a no-brainer to some or it may seem like a thing only wusses (or some other noun that means the same thing) would do, to others. Either way, your hands and more than likely your eyes and other parts of your body, will be extremely grateful for protection against those feisty peppers.

Tex-Mex Picadillo

One of my favorite things to eat especially here in central Texas is picadillo…tacos to be more specific. You can seriously go to almost any corner store or gas station in the area and find picadillo tacos. To say that picadillo tacos are common in the area would be an understatement, picadillo is a staple in tex-mex cuisine.

Yes, I know why would I bother making my own if all I have to do is drive a block down the road to get great tasting picadillo?! Well, for one I enjoy cooking and two this particular recipe is easy, full of flavor and not loaded with grease.

Tex Mex Style Picadillo Recipe

Ingredients:

  • 1 & 1/2 lbs. Lean Ground Beef (I used 93/7)
  • 1 Red Bell Pepper (diced)
  • 1 Jalepeno (seeded & diced)
  • 1 Medium Onion (diced)
  • 3 Cloves of Garlic (minced)
  • 2 Medium Tomatoes (diced)
  • Handful of Cilantro (chopped)
  • 3 Small Yukon Gold Potatoes (bite size cubes)
  • 1 (8oz.) can Tomato Sauce
  • 1 tbsp. Ground Cumin
  • 1 tsp. Garlic Powder
  • Salt & Pepper
  • Canola Oil (or vegetable)

Directions

Step One

Prepare all of your ingredients by dicing, chopping, seeding and crying (from the onion). You can place the chopped onion, bell pepper and jalepeno together since they will all go in the pan at the same time the rest should be kept separate.

Step Two

Heat a tablespoon of canola oil in a large saute pan over medium-high heat. Add the cubed potatoes and cook until all sides are golden and the potatoes a soft all the way through (not falling apart though). Around 8-10 minutes, turning the potatoes every couple of minutes.

Once golden & gorgeous remove from the heat and place in a large bowl and set to the side.

Step Three

Place the large saute pan over medium-high heat. Add the ground beef to the pan and begin to break it up with a spoon or spatula.

Continue to break up the meat using a potato masher (this makes it a bit easier) until the texture of the beef is fine (no chunks). Once the beef is browned remove from heat, draining any fat if necessary, add to the bowl with the potatoes.

Step Four

Place the large saute pan over medium-high heat again and add a tablespoon of oil. Add the onion, bell pepper and jalepeno to the pan. Saute the vegetable for 5-7 minutes or until semi-translucent.

Add the minced garlic and saute until fragrant.

Return the beef and potatoes to the pan and stir to combine all of the ingredients.

Step Five

Add the diced tomatoes, herbs/spices and tomato sauce to the pan. Stir together all of the ingredients.

Stir in a couple of cups of water then reduce heat and let simmer for 20-30 minutes.

Eat & Enjoy!

My Tastee Tips

When preparing your ingredients, either cube your potatoes last or place the potatoes in a bowl of water to prevent them from browning while working with the other ingredients.

You can use any color bell pepper if you prefer, I chose the red to brighten up the dish a bit.

Wear gloves when seeding and dicing the jalepeno. This will prevent any accidental eye rubbing followed by extreme burning.

Make picadillo tacos! They are so yummy; for breakfast, lunch or dinner.

Roasted Peppers From Home

Roasting peppers at home is not only super easy it is kind of fun, at least when you have a gas stove (however not required). Sure it’s one less step if you buy the jarred roasted peppers from the store but you are seriously missing out if you do.

For this post I used a red bell pepper because I needed it for a particular recipe. However, don’t let that stop you from using any other color or type of pepper.

Roasted Red Bell Pepper From Home

Ingredients

  • Peppers (I used one red bell pepper)
  • Olive Oil

Directions

Wash and dry the pepper(s) and prep by having an oven mitt and tongs nearby.

For The Gas Stove Top Method:

Turn on your gas burner to medium-high heat. With tongs in one hand and an oven mitt on the other place the pepper on the burner or simply hold it with the tongs.

Roasting A Red Bell Pepper On A Gas Stovetop

Rotate the pepper until all sides are black. This takes a few minutes.

Black Roasted Red Bell Pepper

Once the pepper looks like the one in the picture above remove from heat and place in a plastic storage bag to cool for 10-15 minutes. The plastic bag will also help the skin peel off easier.

Remove the pepper from the bag and begin to peel the charred skin from the pepper(s). I used my knife for this by gently scraping away the skin.

Remove the seeds and stem.

Peeled Roasted Red Bell Pepper

Cut the pepper into strips or chunks or whatever your desired shape is then drizzle with olive oil and they are ready to go.

For The Broiler Method:

Turn on your oven’s broiler (high if there is the option).

Line a baking sheet with foil and arrange the peppers on the pan and then place the pan under your broiler.

Watch the peppers, you will need to rotate them several times to ensure all sides are charred. Once the skin has completely charred remove from the broiler.

Place in a plastic storage bag and let cool for 10-15 minutes. Follow the steps outlined above, after the cooling step, to finish the process.

My Tastee Tip

If you want to roast more than a couple of peppers at one time or if you’re in a hurry the broiler method would be easier and less time-consuming.