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Philly Cheese Steak Stuffed Bell Peppers. (Lots of pictures)

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Hey everyone,

 

I haven't posted anything for a couple weeks now, and didn't want any of you to think I had disappeared.  So I have been wanting to try this recipe for a really long time, and earlier this week I decided I was gonna try it out.

 

Did some research and looked on youtube and found that many people have their own little twist on these stuffed peppers. That's the good thing about stuffed peppers is that you can do so many different dishes.

 

I've seen quite a few people who made cheese steak peppers and they used "deli roast beef". Well I decided to step it up a notch and use actual real good steak. 

 

So I'll keep this short, since I have a lot of pictures in this one, as usual.

 

Thanks for looking everyone, and I'll be doing my next spin on Joetisserie tomorrow night. So stay tuned.

 

 

 

 

 

So I couldn't decide which color peppers I wanted to use? I could of gotten one of each color, red, green, yellow and orange. But I just did 2 green and 2 red.

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For the stuffing, I finally chopped 1 onion, and baby bella mushrooms. Now I've NEVER EVER been a fan of mushrooms, I don't like to eat fungus. But my wife loves them, so with them chopped up really small they weren't to noticeable.

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I love my little chopping machine. Makes life so much easier. Plus, you don't have to deal with all the tears from chopping onions. 

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And the star of the show, some prime grade NY strip steaks I picked up last week from Costco. Just check out that marbleing. Seasoned with salt, pepper, and granulated garlic.

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After getting all the onions and mushrooms chopped up, I sauted them in some butter and olive oil for about 15 min until they all got soft.

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For the first part of this cook, I got my Joe Jr screaming hot, about 600 degrees and just did a quick sear for 90 seconds on both sides. 

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Back to the peppers, I cut the tops off, and cleaned out the insides.

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Down in the bottom was some pepper jack cheese that I grated from the block.

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And here's another twist to this recipe, I have NEVER had this before, but I know a lot of people use it for many things. Mexican crema. 

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On top of the cheese I added about 1 tablespoon of the crema to each pepper.

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After the steak had rested for a little while, I got them sliced thinly across the grain. As you can see much of the steak is still raw inside since I only did a 90 second sear on each side. But it was all good cause they were gonna cook more inside the peppers.

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I ended up only using about 1 and a half of the steaks, and cut the strips into bite size pieces. Then threw them into the onions and mushrooms. Mix it all up.

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Time to stuff those peppers full to the top.

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I added a little bit of water to my pyrex pan to help prevent the bottoms of the peppers from possibly burning. Got them on my KJ Classic that I had started  couple hrs earlier before I cooked the steaks. I also had a couple small chunks of peach wood for a little extra smoke for this cook. 

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About 45 min into the cook and the peppers were starting to soften up. I let them cook for another 15 min after this.

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For the final 5 min of the cook, I added another tablespoon of the Mexican crema to each pepper, and then topped them with the rest of the grated pepper jack cheese.

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After those 5 min, everything was all nice and melted. Ready to take inside.

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Time to slice into these bad boys. Pretty messy. lol But I thought they turned out pretty good. Although I still should of cooked them even longer cause the green peppers especially were still a little too crunchy for my liking. But it was all good. 

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Thanks for looking.

 

 

 

 

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Those look fantastic. Nice job. My wife and I love stuffed peppers. We started using the red peppers because we like them better than the green peppers. It seems to us that the green peppers do not soften up as well as the red peppers (the last time we used green peppers we cooked them for 1.5 hours and although good they still had too much crunch for our liking). So the green peppers either don't soften up as well as the red peppers or I didn't cook them long enough either. Lol.

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Those look fantastic. Nice job. My wife and I love stuffed peppers. We started using the red peppers because we like them better than the green peppers. It seems to us that the green peppers do not soften up as well as the red peppers (the last time we used green peppers we cooked them for 1.5 hours and although good they still had too much crunch for our liking). So the green peppers either don't soften up as well as the red peppers or I didn't cook them long enough either. Lol.

Have you ever tried boiling the peppers in salt water until they just start to get soft before stuffing them?

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Those look fantastic. Nice job. My wife and I love stuffed peppers. We started using the red peppers because we like them better than the green peppers. It seems to us that the green peppers do not soften up as well as the red peppers (the last time we used green peppers we cooked them for 1.5 hours and although good they still had too much crunch for our liking). So the green peppers either don't soften up as well as the red peppers or I didn't cook them long enough either. Lol.

Have you ever tried boiling the peppers in salt water until they just start to get soft before stuffing them?

Great looking peppers. I'm with Grabber, I usually boil my peppers in salt water for 5 minutes, cool and stuff. I think it gives the pepper a much sweeter taste.

I never thought of doing this. Thanks for the tip. I will try this next time.

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