So, I found the pic and accompanying recipe for the group avatar that seemed to interest many of us. This does not mean that I have tried this recipe; I haven't. But it sounds good, and it looks like it's low-carb, too.
Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
This sounds like it would be fun to play with. I would think you could substitute chicken or lamb for the beef, not sure if pork would work well here but it's still worth a try. And I would be tempted to grill the peppers rather than bake them, I like a little char to add to the flavor and texture. And another alternative might be to smoke them at the end to melt the cheese.
Seems to me that about any meat would work pretty well. I'd maybe adjust the salt if using cured pork, or it might end up too salty. Or if you aren't a big meat eater, increase the amount of mushroom to substitute for meat.
Gave this recipe a try tonight. They were pretty good. If I were to make them again, I'd probably leave out the first layer of provolone. I like cheese, but two layers made it just a bit too greasy for my taste.
Thanks for the feedback on this recipe, sandy. I haven't tried it yet, but, my Granddaughter's Birthday is coming up soon and I would like to make them for her party. Your thoughts on the amount of cheese is appreciated. Kind of a case of less is more.
Yep. Cheese, particularly a strong one like cheddar, can overpower the other flavors if too much is used. I've found that to be especially true with omelettes among other dishes. That's why I prefer an American style cheese with omelettes.
Very true, TTGA. Many types of cheese that has a strong flavor are good for a dish that is centered around the cheese. However, then cheese is an accompaniment to the main dish, I prefer the milder and less dominant cheese in order to allow the person eating to focus more on the overall dish itself and not just one part of it.
My Great Aunt liked to grate mozzarella cheese on her Italian fishes instead of grated Parmesan cheese. So I guess it just depends on the individual's taste buds. (grin)
Cheese, particularly a strong one like cheddar, can overpower the other flavors if too much is used.
Provolone is a pretty mildly-flavored cheese, so in this case, it was more that I felt I needed to mop the grease off of the top of my meal before eating it. If I'd used something like a spicy sausage instead of steak, I think the provolone would have balanced that flavor out nicely. I'd have still likely felt that it was greasy, though.
I am going to use a little bit of more time on the green peppers to brown and let my steak cook on low a little more softer (next time). Other than that these are a treat! Taste even better on the second day! None left now!
NOTE: On day two, I put one in the microwave to warm and the bell pepper was very nice.
They do reheat well. I could hold it in my hand firmly. Like finger food! That was important to me as well (for party trays). The second day experience was better than the first in its own way. (Smile.)
S E E D E D C O N T E N T
bell peppers, halved
vegetable oil
large onion, sliced
cremini mushrooms, sliced
Kosher salt
Freshly ground black pepper
sirloin steak, thinly sliced
Italian seasoning
slices provolone
Freshly chopped parsley, for garnish
This could be the recipe for the photo in the group article. Great find !
I did a Google search of that photo, and this was the first link that came up, so I think it is. The recipe sounds as good as the pic looks.
Sandy,
Just reading the recipe made me put on 5 pounds. Add to that that my wife is baking Lasagna downstairs. Yum!!!!!
Now you get a 2-fer!
This sounds like it would be fun to play with. I would think you could substitute chicken or lamb for the beef, not sure if pork would work well here but it's still worth a try. And I would be tempted to grill the peppers rather than bake them, I like a little char to add to the flavor and texture. And another alternative might be to smoke them at the end to melt the cheese.
mmmmmm, time to experiment on the grandkids..
Seems to me that about any meat would work pretty well. I'd maybe adjust the salt if using cured pork, or it might end up too salty. Or if you aren't a big meat eater, increase the amount of mushroom to substitute for meat.
Possibly not ordinary pork, but I would think that either hot Italian sausage or bratwurst might work pretty well.
I bet the hot sausage would be really good.
I bet smoked sausage would be good too.
test
Not "test" Perrie!!! In this group, the proper testing word is "drool". If you really must be polite, "salivate" is also acceptable.
If too many people start drooling, we're gonna drown.
Luther is already filling the drool pool (look below)
Ah Ha!! PERRIE--PERRRIIIEEE. We need a drooling smiley. If there is a teeny tiny keyboard below it, so much the better.
OK I will try to find one! I aim to please!
Oh....I like those!
this looks really good and after reading Snuffy's post, not something you have to wait for cooler weather for
I'm hungry
Gave this recipe a try tonight. They were pretty good. If I were to make them again, I'd probably leave out the first layer of provolone. I like cheese, but two layers made it just a bit too greasy for my taste.
Thanks for the feedback on this recipe, sandy. I haven't tried it yet, but, my Granddaughter's Birthday is coming up soon and I would like to make them for her party. Your thoughts on the amount of cheese is appreciated. Kind of a case of less is more.
I hope you and she enjoy her party.
Thanks sandy.
Yep. Cheese, particularly a strong one like cheddar, can overpower the other flavors if too much is used. I've found that to be especially true with omelettes among other dishes. That's why I prefer an American style cheese with omelettes.
Very true, TTGA. Many types of cheese that has a strong flavor are good for a dish that is centered around the cheese. However, then cheese is an accompaniment to the main dish, I prefer the milder and less dominant cheese in order to allow the person eating to focus more on the overall dish itself and not just one part of it.
My Great Aunt liked to grate mozzarella cheese on her Italian fishes instead of grated Parmesan cheese. So I guess it just depends on the individual's taste buds. (grin)
Provolone is a pretty mildly-flavored cheese, so in this case, it was more that I felt I needed to mop the grease off of the top of my meal before eating it. If I'd used something like a spicy sausage instead of steak, I think the provolone would have balanced that flavor out nicely. I'd have still likely felt that it was greasy, though.
Times right! Ready to go!
Let us know how it goes!
I sure with. Recipe away!
I got my material supplies.
Your ready to go!
Incoming . . . .
PICS!
NOTE: It's the same tray photographed twice. The bagel bread (in the middle) is a nice 'toasted' spacer! (Smile.)
WOW! that looks good
Well done, CB! Those look delicious. Lucky the folks who will be dining on those peppers.
It's going to be a party fav'! When's my NEXT family card game?! Gotta get it scheduled! Thank you, Raven!
I am going to use a little bit of more time on the green peppers to brown and let my steak cook on low a little more softer (next time). Other than that these are a treat! Taste even better on the second day! None left now!
NOTE: On day two, I put one in the microwave to warm and the bell pepper was very nice.
I love your 'eat' avatar! It's always read to go! Sending you bell pepper cheese steak by Prime!
I was wondering if they'd reheat well. I only made one when I tried the recipe, since my son won't eat bell peppers.
They do reheat well. I could hold it in my hand firmly. Like finger food! That was important to me as well (for party trays). The second day experience was better than the first in its own way. (Smile.)
I'll be watching for it. Thanks!!
Thank you! I smell Bellpepper Cheesesteak and you can be my guest! Plenty to go around!