Kansas City Cheese Steak Stuffed Peppers

Local farm fresh organic green peppers straight from our CSA farmers and local Kansas City Hereford House steak sauce combine into one delicious and quick week night dinner. A Kansas City twist to a traditional Philly cheese steak - even better than the traditional in our opinion. No wheat involved in this recipe!

 

Kansas City steak can't be beat, but if you're in a rush or you don't have time to grill, this recipe will satisfy your craving. Limiting wheat makes recipes easier too, and our tummies are thankful. I tweaked the recipe that I found on a great blog: www.peaceloveandlowcarb.blogspot.com Check out the original. 

Here's the Kansas City version -

Kansas City Cheese Steak Stuffed Peppers

1 lb. deli roast beef, rare and thinly sliced if you can find it

4 small green peppers (they are small because they are organic) or 2 grocery store green peppers

EVOO

1 big onion, diced  (from our farmer too!)

1 (8oz.) container sliced mushrooms

8 slices provolone

1 bottle Hereford House Steak Sauce

pickled jalapenos - to taste

farm fresh tomato - sliced

 Heat oven to 400 degrees. Slice the green peppers lengthwise in half. Remove the seeds. Place into a glass dish. line the inside of each pepper half with a slice of provolone.

Heat a small amount of EVOO in a skillet. Add the onions and mushrooms, and cook until tender. Add the sliced deli roast beef. Heat through. Pour 1/2 the bottle of Hereford House Steak Sauce over the skillet mixture. Stir and heat through.

Use the spatula to divide the meat mixture into 8 portions. Scoop the meat mixture into each pepper. Push the mixture down into the pepper, and heap up rounded at the top.

Lay another piece of provolone over each pepper. Bake in a 400 degree oven until the cheese is bubbly and dark. Serve with pickled jalapenos and sliced farm fresh tomatoes.