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Inspiralized and Beyond: Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals Paperback – May 1, 2018
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From the Publisher
Philly Cheesesteaks In Bell Pepper Cups
SERVES 4 TO 8
Time To Prepare:
Time To Cook:
From the author
When I was in high school, I went on a date and had my first Philly cheesesteak. This was before my healthy enlightenment, when I ate anything I wanted. It was a classic case of 'ignorance is bliss.' We went to Geno’s—I’ll say one of the spots where they serve the best cheesesteaks to avoid taking sides in that classic Philly debate! It was absolutely delicious, but I distinctly remember thinking there was too much bread. See, I’ve always been a filling kinda gal—I like my sandwiches packed so full that I can barely fit my mouth around them. This bell pepper cup version completely eliminates that issue and lets you focus on the steak, onions, and provolone cheese that make this Philadelphia-born sandwich one of a kind.
Preheat the oven to 325 degrees. Coat a large baking dish with cooking spray.
Place the bell peppers in the prepared baking dish and bake until tender, 15 to 20 minutes. Remove from the oven, set aside, and turn the broiler to high.
While peppers roast, heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the steak and cook until browned on both sides, 6 to 7 minutes. Using tongs, transfer to a plate. Immediately add the garlic, onion, and mushrooms to the skillet and season with salt and black pepper. Cook for 5 to 7 minutes, until the onions are tender. Return the beef to the skillet. Stir to combine.
Stuff the beef-and-onion mixture carefully into each bell pepper half. Top each with a slice of provolone. Return to the oven and broil for 3 minutes, until the cheese is melted and bubbling. Serve immediately.
- cooking spray
- 4 green bell peppers, halved
- 1 tablespoon extra-virgin olive oil
- 1 pound sirloin steak, thinly sliced
- 2 garlic cloves, minced
- 1 large white onion, peeled, spiralized with Blade a, noodles trimmed
- 1 pound cremini mushrooms, sliced
- Fine sea salt and pepper
- 8 slices provolone cheese
“In this follow-up to 2015's Inspiralized, Maffucci is going way beyond spiralized vegetables.” - Brit + Co
About the Author
Combining her deep-rooted love for pasta with her desire for a healthy lifestyle, Ali Maffucci launched Inspiralized.com, the only blog dedicated to cooking creatively and nutritiously with the spiralizer. She is also the New York Times bestselling author of Inspiralized and Inspiralize Everything. She lives in Jersey City, New Jersey, with her husband, Lu.
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