Philly Stuffed Peppers

Here is the recipe for Philly Stuffed Peppers.  I have made this before and honestly have no idea why I have not made it more often.  It is fairly easy, minimal ingredients, and tasty!

Philly Stuffed Peppers from http://www.primalblueprintpublishing.com/books/primal-cravings/

2 yellow onions, thinly sliced
8 ounces mushrooms, sliced ( I left these out since Justin does not care for mushrooms but next time I am using them !!!!)
1 pound ground beef
2 T hot sauce (I use 3 TBSP)
3T Worcestershire sauce
4 bell peppers, any color
4 ounces provolone cheese (optional)
Butter for the pan

     

1. Preheat the oven to 350
2. Cut each bell pepper in half lengthwise.  Remove the stems and pick out the white membrane and seeds.  Place peppers on a baking sheet and bake until tender, about 15 minutes.
3. Meanwhile, in a large sauté pan, melt a T of butter over medium heat.  Add onions and mushrooms and sauté until the onions are slightly golden in color.  Remove from the pan and set aside.                                                                                                                                                                                                                                
   
   
   
   
   
4. Add ground beef, hot sauce, Worcestershire sauce, and salt to the sauté pan.  Cook until the meat is browned, making sure to let any liquid that releases from the meat evaporate.  Add onions and mushrooms back to pan.  Stir to combine.                                                                                                                                                                                                                                                                                                                   
   
5. Remove any water that’s accumulated in the baked bell peppers.  Evenly stuff the ground beef mixture into each pepper half.                                                                                                                                                                                        
   
6. If using cheese, top each pepper with it and pop them back into the oven long enough to melt the cheese.                                                      
   

I served mine over Organic whole grain rice/quinoa blend which was delish!  When making my Quinoa, I use Organic free range chicken broth ($1.79 at ALDI) in place of water for added flavor!