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Before you jump to Philly Cheese Steak Stuffed Peppers recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already know that the body calls for a healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already know that daily exercise and a healthy lifestyle are crucial in terms of the total health of your heart. Still, did you know that there are some foods that have been found to help you improve your heart health? If you are interested to know which foods you should be eating to improve your heart health, continue reading.
Blueberries are terrific for the health of your heart. Blueberries are high in antioxidants, in particular pterostilbene. Pterostilbene works in a similar way as the resveratrol in grapes. This specific antioxidant helps your body to be better at processing your fats and cholesterol. If your body can easily process fat and cholesterol, they won’t build up in your body or cause your heart to have problems. What that means is that it helps keep your heart as healthy as possible.
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We hope you got benefit from reading it, now let’s go back to philly cheese steak stuffed peppers recipe. You can cook philly cheese steak stuffed peppers using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to cook Philly Cheese Steak Stuffed Peppers:
- Get 1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)
- Take 8 slice Provolone Cheese
- You need 4 large Green Bell Peppers
- Use 1 medium Sweet Onion
- Provide 1 lb White Mushrooms
- Prepare 3 tbsp Butter
- You need 3 Tbs. Olive Oil
- Get 1 Salt and Pepper to taste
Steps to make Philly Cheese Steak Stuffed Peppers:
- Philly Cheese Steak Stuffed Peppers - - Slice a thin piece off each pepper lengthwise, remove ribs and seeds. - Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes. - Preheat oven to 400* - Add steak to the onion/mushroom mixture and stir to combine. - Line the inside of each pepper with a slice of provolone cheese. - Fill each pepper with meat mixture until they are overflowing. - Top each pepper with another slice of provolone cheese. - Bake for 15-20 minutes until the cheese on top is golden brown.
- *I did not put the mushrooms in mine do to the fact my husband is allergic to them. I also added the thin pieces of the green pepper to the sliced onions.
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