I love stuffed pepper, and with St.Patrick’s Day coming I wanted to try and create something that didn’t have Guinness or green food coloring in it. My inspiration came when I was at the grocery store picking up peppers and I realized that when I looked down at them they resembled three and four-leaf clovers. I had been craving a Philly Cheese Steak Sandwich, so why not pair the two together. That way you can enjoy this recipe all year long too. The peppers used in this recipe were the largest I could find, make sure and reserve the tops you cut off as you will use them in the recipe. I use a 13 qt. covered Dutch oven to accommodate the peppers. Note that you are not cooking the meat before stuffing the peppers to ensure it is not overdone after cooking for 50 minutes in the oven.
8 green peppers with tops cut off, and core removed
2 tbsp. olive oil
8 oz. sliced mushrooms
2 medium onions, thinly sliced
1 tsp. coarse salt
1 tsp. coarse ground black pepper
2 lbs. chuck roast, cut into 1/2″ matchsticks
4 c. shredded mozzarella/provolone cheese
1 tsp. garlic powder
8 sliced provolone cheese
Using a paring knife or apple corer, core out a hole in the bottom of each pepper on the lower portion that it sits on. In a large covered Dutch oven, place eight peppers – cut side up. Preheat oven to 350 degrees.
In a large saute pan over medium heat, add the olive oil and when the oil is shimmering then add the mushrooms and cook until they have released most of their moisture – roughly 5 minutes. Then add onions, salt and pepper. Slice up tops of green peppers and add them to the pan, mixing well to combine. Saute until onions and peppers soften – roughly 3-4 minutes. Remove from heat and let sit for a minute. Add beef to mixture and stir, allow to sit for another minute then add the cheese and garlic powder stirring to combine.
Using a tongs, stuff each pepper full with the mixture – you will have just enough. Cover with lid and place into the oven for 45 minutes. Remove lid and place a slice of provolone on top of each pepper and place back into oven without the lid. Bake for 5 more minutes. Remove from oven and allow peppers to rest for fifteen minutes before serving. Enjoy!