Steak and Cheese Stuffed Peppers

By á-46

Use fresh, good quality shaved steak if possible -- sirloin, flank, bottom round, etc.. Frozen shaved steak cooks quickly and will do in a pinch.

I used pepper jack cheese to top the stuffed peppers
Serves: 4-6

Ingredients

• 5 large bell peppers, green, red, or combination of colors, divided
• 2 tablespoons butter
• 1 to 2 tablespoon vegetable oil
• 2 large onions, peeled, quartered and thinly sliced
• 6 to 8 ounces sliced mushrooms, optional
• 1 pound shaved steak
• 1/2 teaspoon Worcestershire sauce, or to taste
• salt and pepper, to taste
• 1 cup shredded cheddar jack, pepper jack, or other cheese (or more, if you like)

Preparation

Step 1

Cut 4 of the peppers in half lengthwise. Cut out seeds and ribs. Set aside.

Remove the seeds and ribs from the 5th pepper and chop coarsely. Set aside.

In a large skillet or sauté pan, melt the butter with 1 tablespoon of vegetable oil.

Add the sliced onions and cook over medium heat, stirring frequently, until browned, about 15 minutes.

Add the chopped peppers and mushrooms, if using. Continue cooking until mushrooms are golden and the peppers are tender. Remove to a plate and set aside.

If necessary, add another tablespoon of oil to the pan and cook the shaved steak, stirring, until evenly browned. Add the onion and pepper mixture back to the pan. Season the mixture with salt and pepper and the Worcestershire sauce.

Heat the oven to 400° F. Line a 9x13-inch baking dish with foil or spray with nonstick cooking spray.

Fill a large saucepan, Dutch oven, or deep saute pan with enough salted water to cover the peppers (don't add them yet). Bring the water to a boil and add the pepper halves. Cover and simmer for about 4 to 5 minutes, or until just tender but not too soft.
Carefully drain the peppers and arrange them in the prepared baking dish.

Fill each pepper with the steak and onion mixture. Top each filled bell pepper with a generous amount of shredded cheese.

Bake for about 10 to 12 minutes, until the cheese is melted and the filling is hot. For a cheesier topping, add more cheese just before they're done.