Philly Cheesesteak Stuffed Peppers

Here's a fun (and more importantly, delicious!) way to use leftovers. Usually when I have leftover pot roast, I make stroganoff but I wanted to do something different this time. So when I found myself with plenty of Sassy Pot Roast, I sauteed onions and mushrooms and stuffed them in a pepper together with the roast beef. Topped with provolone, these peppers are so good to eat, and I love using what I have on hand.

Keep them in mind next time you make pot roast! (Alternatively, you can use chopped up roast beef from the deli, if you like.)

Start by halving, coring and seeding the peppers. You can use whatever color you like - this time, I chose red and orange. Place the pepper halves on a rimmed baking sheet

and bake for 10 minutes to soften up the peppers a bit.

Meanwhile, heat the olive oil over medium high heat in a large skillet. Add the onions and mushrooms

and saute for 4-6 minutes until the onions are soft and mushrooms are tender.

Add in the pot roast and cook and stir just to warm everything up.

Carefully spoon the meat and vegetable mixture into the pepper halves

then top with a slice of provolone.

Bake for 5-7 more minutes, just until the cheese is melty and bubbly.

One year ago: Caramel and Chocolate Covered Rice Krispie Bars
Two years ago: Asparagus and Shrimp Quiche

Three years ago: Apple Bread
Four years ago: Chocolate-Glazed Almond Bars

Get more ideas at Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Ingredient Spotlight.

Philly Cheesesteak Stuffed Peppers

2 bell peppers, halved, cored and seeded
2 cups chopped roast beef or leftover pot roast
2 tsp. olive oil
1 small onion, sliced
4 oz. mushrooms, sliced
4 slices Provolone cheese

Place peppers on a rimmed baking sheet and bake at 400 for 10 minutes. Meanwhile, heat olive oil in a large skillet over medium high heat. Add onions and mushrooms, and saute until onions are tender, about 5 minutes. Stir in roast beef, and cook and stir for a couple minutes until beef is heated through.

Remove peppers from the oven. Divide the beef and vegetable mixture between the pepper halves, then top each with a slice of cheese. Return the pan to the oven and bake for 5-7 minutes, until the cheese is golden. Serves 2-4.

Here's a fun (and more importantly, delicious!) way to use leftovers. Usually when I have leftover pot roast, I make stroganoff but I wanted to do something different this time. So when I found myself with plenty of Sassy Pot Roast, I sauteed onions and mushrooms and stuffed them in a pepper together with the roast beef. Topped with provolone, these peppers are so good to eat, and I love using what I have on hand.

Keep them in mind next time you make pot roast! (Alternatively, you can use chopped up roast beef from the deli, if you like.)

Start by halving, coring and seeding the peppers. You can use whatever color you like - this time, I chose red and orange. Place the pepper halves on a rimmed baking sheet

and bake for 10 minutes to soften up the peppers a bit.

Meanwhile, heat the olive oil over medium high heat in a large skillet. Add the onions and mushrooms

and saute for 4-6 minutes until the onions are soft and mushrooms are tender.

Add in the pot roast and cook and stir just to warm everything up.

Carefully spoon the meat and vegetable mixture into the pepper halves

then top with a slice of provolone.

Bake for 5-7 more minutes, just until the cheese is melty and bubbly.

One year ago: Caramel and Chocolate Covered Rice Krispie Bars
Two years ago: Asparagus and Shrimp Quiche

Three years ago: Apple Bread
Four years ago: Chocolate-Glazed Almond Bars

Get more ideas at Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Ingredient Spotlight.

Philly Cheesesteak Stuffed Peppers

2 bell peppers, halved, cored and seeded
2 cups chopped roast beef or leftover pot roast
2 tsp. olive oil
1 small onion, sliced
4 oz. mushrooms, sliced
4 slices Provolone cheese

Place peppers on a rimmed baking sheet and bake at 400 for 10 minutes. Meanwhile, heat olive oil in a large skillet over medium high heat. Add onions and mushrooms, and saute until onions are tender, about 5 minutes. Stir in roast beef, and cook and stir for a couple minutes until beef is heated through.

Remove peppers from the oven. Divide the beef and vegetable mixture between the pepper halves, then top each with a slice of cheese. Return the pan to the oven and bake for 5-7 minutes, until the cheese is golden. Serves 2-4.