Depite bitter cold temperatures Winnipeg seems to be breathing a sigh of relief now that hockey is back. This means our beloved Jets are back in action at the phone booth and the fans are louder than ever. We are not fortunate enough to have tickets to any of the games but we did watch the game this afternoon on the TV. What does any game day require? Some grub!
Pinterest (the biggest time suck EVER)! We are making an effort to eat less gluten. That's right. You heard me. You'll notice I didn't say I that we were cutting it out altogether. I just can't do that. It is too restrictive. I don't like feeling guilty every time I slip and have a little bit of bread or a gluten containing item. We are a sandwich loving house. The Boy isn't concerned about gluten, just Hubby and I are. The Boy hasn't changed a thing.
Today's snack/lunch was a Philly style cheesesteak stuffed pepper. All the Philly cheesesteak goodness, none of the bread. I found some sliced brisket in the freezer, dug out an onion, some mushrooms, and the provolone cheese. In a pinch you could use deli roast beef, or any sliced steak/roast beef you have on hand.
These were some pretty darn tasty treats to munch on while watching the First Jets game of the season, even if they did lose.
Here's how it all went down:
Gather up the following:
12 slices provolone cheese
3 cloves garlic
10 or 12 mushrooms
Sliced cooked steak or roast beef (about a pound, or 454 grams)
1 tbsp oil for pan
Wash, stem, and clean out 6 peppers and cut then in half. Line each pepper with a slice of cheese.
Slice onion, mushrooms, and garlic. Sauté these until golden.
Add the beef to the pan and stir up until heated through. Divide the beefy mushroom goodness up between the 6 pepper halves. Cover each pile o' goodness with another slice of cheese.
Bake in the oven for 20 to 25 minutes until the cheese is melty and the pepper have softened slightly.
Now these little gems got rave reviews and the ok to make them again! (I love it when that happens!) Today I only baked these babies for 20 minutes but I think they could have stayed in a little longer. The peppers were a little too crunchy for the taste and feel I was wanting.
Until next time, stay warm and eat well.