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“This is a once a month mom recipe. It looks like a neat low carb option.”
READY IN:
1hr
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Place pepper halves in baking dish.
  2. Place 2 TBSPN cheese in each pepper.
  3. Heat olive oil in skillet over med-high heat.
  4. Add onion and garlic then saute until softened and onions begin to carmelize.
  5. Add mushrooms and continue to cook for about 3 minutes, stirring frequently.
  6. Add roast beef, beef broth, salt, pepper, and steak seasoning.
  7. Allow misture to come to a boil.
  8. Turn heat to low and simmer until most of liquid is evaporated.
  9. Spoon mixture into peppers.
  10. Bake at 375F for 20 to 30 minutes until peppers are soft.
  11. Remove from oven.
  12. Evenly divide remaining cheese over peppers.
  13. Return to oven for 10 minutes, or until cheese is melted and bubbly.
  14. Freezing Directions:
  15. After stuffing peppers, place remaining shredded cheese in quart freezer bag. Label and place inside baking dish.
  16. Cover baking dish, label, and freeze.
  17. To Serve:
  18. Thaw.
  19. Remove feezer bag of cheese and set aside.
  20. Bake at 375F for 20-30 minutes or until peppers are soft.
  21. Remove from oven.
  22. Evenly divide remaining cheese over peppers.
  23. Return to oven for 10 minutes, or until cheese is melted and bubbly.

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