DCL Recipes for December: Philly Cheese Steak Stuffed Peppers and Snowcapped Peanut Butter Balls

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.     Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.     Amy Poore

Happy holidays. Is everyone ready? Whether you’ve finished all your gift shopping, or you have a whole long list you’ve still got to get through, there’s a fair chance you’ll be short on time this month. Hopefully this month’s recipes will help cut your time in the kitchen down a bit – or at least make it enjoyable.  

This twist on stuffed peppers is just fantastic. Best of all? It’s easy to make and the end result is gorgeous. And if you need a quick dessert to bring to a holiday party, go with these peanut butter balls. You’ll dazzle everyone with your skills, and they’ll compliment you (as soon as they’ve finished devouring them… it’s hard to talk with all that peanut butter, after all). 

From our family to yours, have a wonderful holiday and bon appetit!   

Philly Cheese Steak Stuffed Peppers 

4 bell peppers with top cut off and insides removed 

1 tablespoon vegetable oil 

1 large onion, sliced 

8 oz. gourmet mixed mushrooms, sliced 

Freshly ground black pepper 

1 1/2 lb. sirloin steak, thinly sliced 

2 teaspoons Italian seasoning 

1 teaspoon garlic powder 

8 slices provolone cheese 

Salt/pepper to taste 

Fresh or dry chopped parsley for garnish

 

Preheat oven to 350°F. Place peppers in a large baking dish and bake until tender (30 minutes).

Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. 

Add steak to the skillet and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning and garlic powder. Cook for 2 more minutes.

Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.

Garnish with parsley before serving. 

 

Snowcapped Peanut Butter Balls


4 cups creamy peanut butter
2 sticks margarine, softened 
1 2-lb. bag of powdered sugar 
2 12-oz. bags of semi-sweet chocolate chips 
3/4 stick paraffin  
White nonpareils 
 
Mix together peanut butter, margarine, and powdered sugar. Place in refrigerator for 20 mins. 
 
Roll into 1-inch balls and place on a wax paper lined cookie sheet. Place in refrigerator for at least 30 minutes. 
 
Melt chocolate chips and paraffin in a microwave in 30 second intervals, stirring each time until melted. 
 

Using a fork, dip balls into chocolate mixture and set on wax paper (on cookie sheet) and immediately sprinkle each with nonpareils. Let cool, and then place in refrigerator for 10 minutes. Serve or store in airtight container in refrigerator. 
 

Makes approximately 120 balls. 

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Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.

 

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