Roast Beef and Provolone Stuffed Peppers
Inspired by two great sandwiches
Ingredients
- 2 medium bell peppers green, orange, red and/or yellow
- 1/2 cup water
- 2 teaspoons olive oil
- 1 small sweet onion diced
- 3 garlic cloves minced
- 1/4 cup beef broth
- 5 ounces cremini baby bellas mushrooms, sliced
- 8 ounces shaved or torn up slices lean roast beef (see Notes)
- 2 tablespoons horseradish see Notes
- 2 tablespoons regular or low-fat cream cheese at room temperature
- 4 slices provolone cheese see Notes
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Cut peppers in half lengthwise, remove the seeds and ribs and place in a square baking dish. Add 1/2 cup water to the dish. Cook peppers for 30 minutes so that they soften.
- While the peppers are in the oven, prepare the filling. In a 12-inch skillet, heat the olive oil over medium heat. Add onion. Cook until the onion is soft, about 5 to 7 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the beef broth and the mushrooms. Continue to cook until the mushrooms are soft, about 4 to 5 minutes.
- Mix in roast beef and horseradish and cook for 2 to 3 minutes.
- Remove skillet from heat and stir in cream cheese. Season with Kosher salt and freshly ground black pepper.
- Remove the peppers from the oven and drain any excess water from both the peppers and the pan.
- Divide the roast beef mixture between the four pepper halves.
- Top each pepper half with 1 slice of provolone cheese.
- Bake for 15 minutes or until peppers are tender and the cheese has melted and browned.
Notes
* Look for lean roast beef and sliced provolone at the grocery deli counter.
* I recommend Horseradish (made with vinegar and salt) rather than Horseradish Sauce (made with mayonnaise) for this recipe.
* I recommend Horseradish (made with vinegar and salt) rather than Horseradish Sauce (made with mayonnaise) for this recipe.
