Lions Plate: Philly Stuffed Peppers

By Shannon Deady
Columnist

A trip to the local farmers market is a fun summer or fall activity for any at-home chef. For foodies at the College, the closest local produce options are just a five minute drive from campus. While sharing a parking lot with Halo Farms, a popular ice cream spot among students, Trenton Farmers Market is the perfect one-stop grocery spot, and will save you money in the process. Stopping by both stores is an essential part of my Sunday ritual, and when bell peppers were among this week’s finds for me, I knew I wanted to use them for one of my favorite recipes.

The combination of peppers, cheese and meat creates a savory trifecta. (Instagram)

Stuffed peppers are as easy to make as they are delicious, and who doesn’t love a good old-fashioned Philly cheesesteak? Combining the two made for an easy success. The recipe has become a game day staple for my family as well as a quick dinner fix at school. For those who aren’t comfortable cooking steak, chopped meat can be an easy, and more budget-friendly, substitute.

Makes: 2 servings

Ingredients:

3 large bell peppers (whichever color you prefer –– I like yellow and orange)
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon pepper
1 teaspoon salt
1/2 pound flank steak
4 slices provolone cheese
1 small white onion
1/2 cup mushrooms sliced (optional)

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut flank steak into thin slices against the grain (Tip: some grocery stores sell steak pre-cut like this — check out your local meat aisle to skip a step!)
  3. Add olive oil to large skillet over medium heat and, once simmering, add steak. Season meat with salt and pepper and cook for five minutes before putting aside.
  4. Thinly slice onion and one bell pepper.
  5. Leaving juices from the steak in your skillet, add a tablespoon of butter alongside chopped onions, peppers and mushrooms, if desired. Let it cook for about 12 minutes over medium to high heat, or until all are caramelized, and add to bowl with steak.
  6. Cut off the tops of your remaining two bell peppers and remove seeds and ribs. Once clean, place in baking dish. Line inside of each pepper with one slice of provolone cheese, then divide steak mixture between the two until filled.
  7. Add an additional slice of provolone cheese on top of each pepper before placing in the oven for 25 minutes.
  8. Take out, let cool and enjoy!