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Today is January 27, 2022

Philly Cheesesteak Stuffed Bell Peppers




4 large green bell peppers
2 Tbsp. butter
1 Tbsp. olive oil
1 small sweet onion, sliced
6 oz. baby portabella mushrooms, sliced
1 Tbsp. minced garlic
Salt and pepper to taste
1 lb. thinly sliced roast beef
8 slices provolone cheese


Slice peppers in half lengthwise; remove ribs and seeds. Heat butter and olive oil over medium heat; add sliced onion, mushrooms, garlic, salt and pepper. Cook until onion and mushrooms are soft. Preheat oven to 400 F. Slice roast beef into thin strips and add to the onion/mushroom mixture. Cook until juices start to flow or about 5 minutes. Line the inside of each bell pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of cheese. Bake for 10 to 15 minutes, until cheese on top is golden brown.


From “Winning Bearcat Recipes,” Forest High School Baseball

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