Back on my own, I had an idea in mind I had seen on Pinterest over the summer. (Pin and Link) I figured hey, that’s easy enough to do local and is something different, so why not? I made a few modifications, but the idea is still the same. Cut peppers in half, layer cheese in bottom, fill with chip steak, onions, and mushrooms, more cheese on top, bake till cheese is gooey and melty. They really came out great, and while not the perfect compromise to a proper Philly Cheesesteak, are a great way to have all the fillings from the sandwich without the roll if you happen to be going gluten free (for the record, I’m not, but bread isn’t a local ingredient, so this fit my Local Summer agenda perfectly!). Add in some roasted potatoes on the side and we have ourselves a whole plate full.
Philly Cheesesteak Stuffed Peppers:
Peppers – Charlestown Farm and Jack’s Farm
Bison Chip Steak – Backyard Bison
Cheese – Birchrun Hills
Onions – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Potatoes – My Garden
Non local – salt, pepper, olive oil
