Makes 6 stuffed pepper halves
Ingredients
2 Tbsp canola oil
3 green bell peppers, halved lengthwise, seeds and ribs removed
1 small red onion, sliced
4oz cremini mushrooms, sliced
1 lb sirloin tips, chopped into small pieces
kosher salt
pepper
1 Tbsp Worcestershire sauce
6 provolone cheese slices
1/4 cup crispy onions
Directions
Preheat oven to 350°F. In a large skillet over medium heat, add the oil, onions, and about 1/2 tsp salt . Sauté the onions, stirring occasionally, until they start to caramelize, about 15 minutes. Add the mushrooms, and sauté 7 to 8 minutes, until they start to turn brown. Season the sirloin with salt and pepper and add it to the pan. Cook for 5 minutes, stirring frequently. Deglaze the pan with the Worcestershire sauce and cook two more minutes. Remove from heat.
Fill each pepper half with the steak mixture, slightly mounding at the top. Arrange the filled peppers on a foil-lined baking sheet. Place a slice of cheese on top of each pepper, and top with the crispy onions.
Bake for 10-15 minutes.
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