While wandering around the grocery store with my husband the other day in search of dinner inspiration, we saw some lean, shaved sirloin steak that is meant for Philly Cheesesteak sandwiches and I instantly wanted one. The problem with that, is we are both doing the 21 Day Fix and neither of us had enough yellow containers left for a hero style sandwich. Yellow containers are for carbs and carbs are my favorite. However, I only get two of them per day right now, so I really have to want something in order to blow both of my allotted containers in one meal. As much as I was craving a cheesesteak, I didn’t want it that badly. After pouting for a few minutes, I remembered a recipe I saw on Pinterest (of course), tossed the shaved sirloin into our basket and headed off to pick out some peppers to stuff it into.
The title of this post gives away what I was up to and you may be thinking to yourself “Another stuffed pepper recipes? She just posted one.”, but the stuffed pepper is your friend when you meal prep. My husband is not a big of fan of them, but when I told what I was planning, he was completely on-board, which was a pleasant surprise.
If you can’t find lean, shaved sirloin, don’t worry! The original recipe called for grass-fed ground beef, which I think would be perfect and let’s face it, we all usually have ground beef in the fridge or freezer and peppers and onions on hand, right?!
- 4 bell peppers, cut in half, seeds/membranes removed
- 2 onions, thinly sliced
- 8 oz mushrooms, sliced
- 1 lb grass-fed ground beef (I used shaved sirloin to make it more traditional)
- 2-3 Tbs Worcestershire sauce
- Hot Sauce, to taste, if desired
- 8 slices provolone cheese, thin cut
- coconut oil or ghee, for sauteing
- salt & pepper, to taste
- Preheat oven to 350 F
- Place pepper halves on a foil lined baking tray and bake until tender, about 15-20 minutes.
- In a large saute pan melt coconut oil or ghee over medium heat. Add the onions and mushrooms and saute until the onions are slightly golden in color. Remove from the pan and set aside.
- Add ground beef, hot sauce, Worcestershire sauce and salt to the saute pan. Cook until the meat is browned, making sure to let any liquid that releases from the meat evaporate. Add onions and mushrooms back to the pan. Stir to combine.
- Drain any water that has accumulated in the baked peppers. Evenly stuff the beef mixture into each pepper and top each half with a slice of provolone.
- Place the tray into the oven and bake until the cheese is melted.
Are you a fan of stuffed peppers? Why or why not?