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
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.