Philly Cheese Steak Stuffed Peppers
adapted from Peace Love and Low Carb. Recipe was originally tested with Deli Roast Beef.
1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
3 Tbsp Butter
3 Tbs. Olive Oil
Salt and Pepper – to taste
DIRECTIONSPreheat BCS on PL05
Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.
Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese tucking in edges of cheese.
Place in BCS on middle rack. Ensure your on PL05, Set timer for 1:20. Load 3 pucks and start the Smoke Generator and set for 30 minutes. http://forum.bradleysmoker.com/index.php?topic=33064.0