FABIO RECIPES RECIPES

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PHILLY CHEESE STEAK-STUFFED BELL PEPPERS RECIPE | ALLRECIPES



Philly Cheese Steak-Stuffed Bell Peppers Recipe | Allrecipes image

Philly cheese steak-stuffed bell peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.

Provided by Alyshia Wesley

Categories     Everyday Cooking

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 bell pepper halves

Number Of Ingredients 8

3 large green bell peppers, halved lengthwise and seeded
1 (14 ounce) package thinly sliced frozen Philly beef steak
1 large sweet onion, diced
1 (6 ounce) package sliced baby bella mushrooms, diced
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon Montreal steak seasoning, or more to taste
6 slices provolone cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
  • Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
  • Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
  • Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
  • Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

Nutrition Facts : Calories 238.6 calories, CarbohydrateContent 11.1 g, CholesterolContent 47.8 mg, FatContent 15.6 g, FiberContent 2.6 g, ProteinContent 14.8 g, SaturatedFatContent 7.1 g, SodiumContent 734.5 mg, SugarContent 4.9 g

FRESH PASTA WITH 20 MINUTE SAUSAGE AND BEEF BOLOGNESE ...



Fresh Pasta with 20 Minute Sausage and Beef Bolognese ... image

Provided by Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 3 to 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1/4 cup grated carrot 
1/4 cup grated onion 
1/2 pound mild Italian sausage, ground 
1 pound ground beef, 80/20 
2 tablespoons tomato paste 
3 garlic cloves, sliced 
1/4 cup red wine 
Salt and pepper 
1 large (28 ounce) can crushed tomatoes 
1/2 pound fresh pasta, such as pappardelle 
3 tablespoons minced fresh basil 
1/4 cup minced parsley, with some reserved for garnish 
Grana Padano cheese, grated, for garnish 

Steps:

  • Bring 4 quarts salted water to a boil in large pot.
  • In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.
  • Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.
  • Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.
  • Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

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