Never ever have I been to Philadelphia. I didn't even know how to spell it right there. But one thing is for sure that these stuffed peppers were awesome! Maybe I should take a trip there and get the real deal.
To make these even faster, season, sear and slice the steak ahead of time during your food prep day so that when you're ready for dinner during the week all you have to do is fill the peppers and roast them.
Ingredients
flank steak
1-2 Tbsp Steak seasoning
2 Tbsp avocado oil
3 green bell peppers, seeded and cut in half
1 red bell pepper, seeded and sliced thin
1/2 onion, sliced thin
2 cups shredded mozzarella cheese
Directions
1) Season the steak on each side with steak seasoning. Heat a large skillet over medium-high heat and drizzle in a tablespoon of oil. Sear steak on each side, about 3 minutes per side, to cook to medium rare. Remove from the skillet onto a plate and allow to rest.
2) In the same skillet, add the sliced red pepper and onion and cook until onion softens and browns.
3) Heat oven to 400*F. Line the halved green peppers in a baking dish, add about a cup of water to the bottom of the baking dish.
4) Thinly slice the steak after it rested. Fill the green peppers with a portion of the sliced steak, the cooked onions and peppers, then top with about 1/4 cup of cheese. Bake 20-30 minutes until the cheese on the top is melted and starts to brown.