Roast Beef and Provolone Stuffed Peppers
Author: Nicole
Ingredients
  • 2 medium bell peppers (green, orange, red and/or yellow)
  • ½ cup water
  • 2 teaspoons olive oil
  • 1 small sweet onion, diced
  • 3 garlic cloves, minced
  • ¼ cup beef broth
  • 5 ounces cremini (baby bellas) mushrooms, sliced
  • 8 ounces shaved (or torn up slices) lean roast beef (see Notes)
  • 2 tablespoons horseradish (see Notes)
  • 2 tablespoons regular or low-fat cream cheese, at room temperature
  • 4 slices provolone cheese (see Notes)
  • Kosher salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 400°F.
  2. Cut peppers in half lengthwise, remove the seeds and ribs and place in a square baking dish. Add ½ cup water to the dish. Cook peppers for 30 minutes so that they soften.
  3. While the peppers are in the oven, prepare the filling. In a 12-inch skillet, heat the olive oil over medium heat. Add onion. Cook until the onion is soft, about 5 to 7 minutes.
  4. Stir in the garlic and cook for 1 minute.
  5. Add the beef broth and the mushrooms. Continue to cook until the mushrooms are soft, about 4 to 5 minutes.
  6. Mix in roast beef and horseradish and cook for 2 to 3 minutes.
  7. Remove skillet from heat and stir in cream cheese. Season with Kosher salt and freshly ground black pepper.
  8. Remove the peppers from the oven and drain any excess water from both the peppers and the pan.
  9. Divide the roast beef mixture between the four pepper halves.
  10. Top each pepper half with 1 slice of provolone cheese.
  11. Bake for 15 minutes or until peppers are tender and the cheese has melted and browned.
Notes
* Look for lean roast beef and sliced provolone at the grocery deli counter.
* I recommend Horseradish (made with vinegar and salt) rather than Horseradish Sauce (made with mayonnaise) for this recipe.
Recipe by Riegl Palate at https://www.rieglpalate.com/roast-beef-and-provolone-stuffed-peppers/