Oh my goodness — it’s been a while since I’ve posted. We recently moved from Georgia to Kansas, driving over a day to get here. We unpacked and helped Seth’s parents get to the airport, and I had every intention of getting back to cooking and photographing right away. Then we discovered the base area where we live has very limited internet access.
For a few days it felt like there was no viable option. Satellite internet was the only likely choice at first, and that would have been a poor fit for us since we rely on streaming services like Netflix and Hulu and on Skype to keep in touch. With Seth deploying to Kuwait in a few months, Skype is essential.
After a stressful search we finally found a service that reaches our neighborhood, but it’s more expensive than what we paid in Georgia and it comes with a data cap. So yes — binge weekends are a thing of the past for now. First world problems, I know. Still, the connectivity issues kept me from posting for what felt like forever — only ten days, but long enough!
We live in older, historic houses on the edge of the base, which might explain the limited options for internet. Once the connection was settled, I jumped into the kitchen and made these Philly Cheesesteak Stuffed Peppers.
All the flavors of a cheesesteak packed into a roasted green pepper — tender, juicy steak, gooey provolone, caramelized onions, and soft brown rice to add body. It tastes like the sandwich but is lighter and naturally gluten free.
This version was a hit in our house. Seth can be picky about cheesesteaks — he’s particular about cheese, meat juiciness, and onion ratios — so I wasn’t sure how he’d respond to a bread-free take. He absolutely loved it.
On a related note, we finally have a grill. It was a wedding gift that sat in Seth’s parents’ basement because our previous apartment didn’t allow grills. Now that we can use it, we’ve been grilling nearly every night. For this recipe we grilled the flank steak to medium-rare, and it turned out incredibly juicy and flavorful — easily the best flank steak I’ve had. If you have a grill, I highly recommend using it; if not, you can broil or cook the steak on a stovetop grill pan or skillet.
Apologies for the long post — there was a lot to share! I’ll show photos of our new house in a future post so this one doesn’t become a novel. For now, enjoy the recipe.
Philly Cheesesteak Stuffed Peppers
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 6 reviews
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 1 hour 5 mins
- Total Time: 1 hour 25 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 (ish) pound flank steak
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 4 green bell peppers
- 1/2 cup brown rice
- 1 tablespoon butter
- 1/2 onion, thinly sliced
- 8–10 slices provolone cheese
- 1 tablespoon mayonnaise
Instructions
- Bring 1 1/4 cups of water to a boil in a small pot.
- When the water is boiling, add 1 tablespoon of butter, a pinch of salt, and 1/2 cup brown rice.
- Cover and reduce heat to a simmer.
- Simmer for 45 minutes.
- With about 25 minutes left on the rice, season the flank steak with salt, garlic powder, onion powder, and pepper.
- Cook the steak until medium-rare. We grilled ours, but you can broil or cook it on a grill pan or skillet.
- Let the steak rest about five minutes, then slice it thinly at an angle against the grain.
- Chop the slices into bite-size pieces and place in a large bowl.
- Preheat your oven to 375°F (190°C).
- Slice the tops off the green peppers and remove seeds and ribs so you have four hollow peppers.
- If any peppers won’t stand upright, trim a small bit from the bottom to level them.
- Heat a large sauté pan over medium-high with a little olive oil.
- Add the sliced onions with a little salt and pepper and sauté until golden and translucent.
- Transfer the onions to the bowl with the steak.
- When the rice is done, drain any excess water through a sieve and press with a spoon to remove moisture.
- Add the rice to the bowl with the steak and onions.
- Tear or break the provolone into pieces and add to the mixture.
- Stir in the mayonnaise.
- If the mixture has cooled and the cheese hasn’t melted, return everything to the sauté pan.
- Warm over high heat for a few minutes until the cheese melts and the mixture is evenly combined.
- Taste and adjust seasoning if needed.
- Place the peppers in a baking dish and spoon the filling into each pepper.
- Bake for 20 minutes, until the peppers are tender and the filling is heated through.
*Gluten free*
If you make this or any other recipe from the blog, be sure to Instagram it and tag it with #thegarlicdiaries!
Want more gluten free recipes? Try these:
Fudgy, Gluten Free Brownies
Blackened Salmon with Lime Cream
Asian Cucumber Noodles
Caprese Salad Bites with Garlic Balsamic Reduction