Phily Not-So Cheeseteak Stuffed Peppers
Course: MainCuisine: AmericanDifficulty: MediumServings
8
servingsPrep time
5
minutesCooking time
30
minutesIngredients
- Philly Not So Cheesesteak Stuffed Peppers
5 green bell peppers, cut in half
2 lbs. sirloin steak, thinly sliced
1 cup mushrooms, sliced
1 red bell pepper, sliced
1 small red onion, sliced
1/2 cup Mac’s Awesome Sauce
2 tbsp. olive oil
parsley for garnish
- Mac’s Awesome Sauce (1 cup)
1 cup compliant mayo
1 tbsp. chopped onions
2 tsp coconut aminos
1/2 tsp fresh cracked pepper
1/4 tsp sea salt (more to taste)
Directions
- Stuffed Peppers
- Preheat oven to 400 degrees F. Grease a baking pan and set aside.
- Cut peppers in half lengthwise and hollow out. Place peppers face up onto baking pan and bake for 20 minutes, until tender.
- Heat 1 tablespoon of olive oil in a skillet over medium/high. Add steak and cook until cooked through. Transfer to a bowl and set aside
- Add another tablespoon of olive oil to skillet. Add mushrooms, red peppers, and onions, stir fry until tender.
- Bring steak back to skillet and cook for another minutes or two.
- Once peppers are done, remove from oven and stuff with steak and veggie mixture. Top with a tbsp. of Mac’s Awesome Sauce.
- Return to oven and bake for another 2-3 minutes.
- Mac’s Awesome Sauce
- To make mayo base, add 1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 to 1 tsp lemon juice to a mason jar. Blend until thick and creamy.
- Add chopped onions, coconut aminos, 1/4 tsp sea salt and 1/2 tsp pepper. Mix together until combined; using a spoon.
