I love stuffing peppers with all sorts of fillings from rice & beef to quinoa & lamb, so why not steak and cheese. These are really quick and simple, especially if you only use meat and cheese. I love the addition of the sautéed veggies, since I love a loaded steak and cheese.
The addition of our friend Steve's locally made Blackwater Sweet & Hot Mustard is what makes these peppers amazing. The mustard has a wonderfully thick consistency and the sweet followed by hot flavor cant be beat. This mustard even sits in the National Mustard Museum in Wisconsin after a 2011 World-Wide Mustard Competition win (first place in a blind taste test out of 340 mustards!).
You can find it locally in NH, and all over the world...
Feel The Burn
- 5-6 Peppers. Tops cut off or cut in half.
- 3/4 lb Roast Beef
- 1/2 lb Provolone Cheese
- Few Mushrooms, Half an Onion, half a Pepper. (anything you want to sauté for stuffing)
- Blackwater Hot & Sweet Mustard, or any mustard you like, but this stuff is the best!
- Salt & Pepper
- Butter or Olive oil
Thinly slice mushroom, 1/2 onion & half a pepper or whatever you wish to use for filling the peppers. Sauté in 2 tbls butter or olive oil until slightly cooked. Add at least 2 tbls Blackwater Mustard to the vegetables.
Start layering everything inside the peppers. Layer of thin roast beef, then cheese, followed by sautéd vegetables. Repeat layers until you can't stuff the pepper anymore. Finish with a layer of cheese.
Baked peppers @350 covered for 20 minutes. Uncover and cook for another 10-20 minutes, depending on how soft you like the peppers to be.