Caching up with the times

Alas! I am back... and once again I'm procrastinating and holding out on the geo caching adventure (see, my title wasn't a typo. ha.). While I'm at it, I'll be honest. I probably won't write too much about it, because if I haven't done it yet, I probably wont do it. Why? Because I'm lazy. Just know that we had fun, it was hot, there were bugs and we found the five cashes that we set out to find. Here are some pictures :)

^^^^^

This was the creepy house in the woods. The roof had caved in, most of the walls had fallen down and there were trees growing throughout the structure. The geo cache, which was a tupper-ware full of trinkets and small items, was shoved back in the chimney. Once we found it, we signed the sheet and ran for the car as fast as we could!

Anyhoo, back to why I originally started writing. I have a delish dish that you all need to try! Provided that you like Philly Cheese Steak sandwiches, you will love these! They're Philly Cheese Steak Stuffed Peppers, yum! Here are the ingredients:

 

The glass of wine is totally optional, but definitely recommended. You don't put it in the food or anything, it just tastes good and makes your day better :) What you really need is roast beef (I ordered a pound thinly sliced but only used about 1/2-3/4 of the pound for this meal), 2 cups of shredded mozzarella cheese, a small onion (I used about half), a heaping handful of mushrooms, and the peppers to stuff! The amounts of ingredients I used yielded enough of the meat mixture for three peppers. Perfect for me and the hubs.

I started by roughly chopping the onion and mushrooms up. I then sauteed them on a medium/high heat with some olive oil and spices. While that was going, I prepared my peppers and meat. I chopped the tops of the peppers and removed the veins and seeds. For the meat, I rolled up the big slices and ran my knife through it several times.

***Side note: check out that knife! Sean and I bought it while in Georgia at a knife store. It's made from porcelain and get this, it never (ever!) has to be sharpened! Perfect for my lazy self (as noted above).

When the veggies were done, I threw in the meat to brown it up a bit. While that was going, I put about one cup of cheese in the bottoms up my peppers:

Then I filled them with my meat mixture and topped them with the remaining cheese!

I baked them in the oven (that's pretty obvious I guess) at 400* for about 15-20 minutes. It cooks the pepper perfectly! Tender and roasted with a hint of crunch. Just how I like it. For all you health nuts, this is a no-carb meal! But, that won't fly in our house... No sir. So I made some spicy yellow rice :)

There's that pesky wine glass again...

The meal was great and very easy to make! It was a cool spin on stuffed peppers and it's definitely something you can play with when it comes to flavors. I think I may do some fajita stuffed peppers in the future. Or maybe some with pork and wild rice... The possibilities are endless! Enjoy :)

-C Doc