Philly Cheesesteak Stuffed Peppers
(Served with Italian Purple potato salad from another recipe on our blog)
4 Bell Peppers, tops and seeds removed
1 lb Holy Cow Beef fajita meat or 1 ribeye steak
2 Tbsp olive oil
1 large onion, sliced
1 tsp Cumin
1 tsp Chili powder
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Salt
Provolone cheese slices
1 cup water
- Start fajita meat in slow cooker on low. Add 1 cup water, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Cook meat for 4-5 hours or until done.
- Cook sliced onions on med high heat with 2 Tbsp oil in skillet on stovetop until caramelized. While onions cook, slice fajita meat against the grain into thin slices. Then add meat to onions.
- Preheat oven to 425 degrees. Fill bell peppers with meat and onion mixture and top each with a slice of provolone cheese. Cook for 15-20 mins (watch it so the top doesn’t burn!)