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Cheesesteaks are always a big hit around here. Stuffed peppers are one of hubby’s all-time favorite things. I thought that marrying the two into one dish would be fun. The thin sliced beef totally makes this dish, partially because of it’s texture and partially because of the high quality of the meat. The dish is super easy to make and hubby has already asked for it again. The dish is naturally gluten-free, so everyone can enjoy it. Here’s how I make it.
Cheesesteak Stuffed Peppers
- 1x 12 oz package ButcherBox thin sliced steak
- 1 small onion
- 1 green pepper
- 4 peppers (your choice of color)
- 1 tsp garlic powder
- 2 tbsp butter
- 4 slices mozzarella cheese (shredded mozzarella cheese would also work instead)
- salt and pepper to taste
Preheat the oven to 350 f.
Place the butter into a large skillet.
Place the steak, peppers and onions in with the butter and stir. Sprinkle the garlic powder on the mixture and brown the mixture.
While the meat mixture is cooking, hollow out the peppers.
Rinse their insides and turn over to drain any excess water.
Fill the peppers.
Place the stuffed peppers into the oven and bake for 15 minutes.
Serve immediately with salt and pepper to taste.