Whether you are eating low-carb, or gluten-free, or just want a delicious dinner that the whole family will love, this recipe fits the bill. The only ingredient some of my family object to is the mushrooms, but if I chop them finely enough, they don’t even know they’re there.
And if you buy pre-sliced beef, you can have this on the table in under an hour.
I like to serve this with Chipotle Black Beans and Green Chili Cilantro Rice.
Cheesesteak Stuffed Poblano Peppers
2 Tbs butter
1 large onion, diced
8 oz mushrooms, chopped (optional)
3 cloves garlic, minced
1-2 jalapenos, finely diced
2 lb thinly sliced beef
2-3 tsp Montreal Steak seasoning
1 tsp garlic powder
½ tsp salt
4 large poblano peppers
Provolone cheese and/or mozzarella cheese
Preheat oven to 400°F. Lightly spray a 9×13” baking dish with olive oil spray.
Melt butter in a large skillet. Add chopped onion, mushrooms, garlic, and jalapenos to the skillet and sauté until softened. Add beef to skillet and cook over medium-high heat until beef is cooked through. Stir in steak seasoning, garlic powder, and salt. Cook for an additional 5 minutes, or until most of the liquid has evaporated.
Cut poblano peppers in half lengthwise. Remove seeds and place in baking dish. Sprinkle peppers lightly with salt. Place a slice of cheese, or small amount of shredded cheese, in each pepper. Spoon cooked beef mixture into the peppers. Top each pepper with additional cheese.
Bake for 20-25 minutes or until cheese is golden brown.
2 responses to “Cheesesteak Stuffed Poblano Peppers”
Should have blanched the peppers first.
That is certainly an option, especially if you use peppers that are very thick and fleshy. You could also brush the cut peppers lightly with olive oil and then bake them without the filling for about 5 minutes, and then fill and bake them. I found the poblano peppers to be very thin and that they didn’t need to be precooked.