It's good to be back in the saddle, so to speak. I've been playing tourist with my sister for the last few days - so, so fun! Crowds of shoppers, no parking, bumper-to-bumper traffic...and that was just in Redmond! Seattle was another matter...I expected the crowds and the traffic, and I expected to have to wedge my car into a parking stall that was too small for which I had the pleasure of paying $6.00 and hour...and I expected long lines in every store...and I expected to have fun - and we did. Christmas is in the air...with music playing and Salvation bells ringing, from the toy trains at Center House to the Gingerbread houses at the Sheraton, Nordstom's Santa to the Carousel to Pike Place Market...we did Seattle and it was worth the trouble! So my sister is gone, I'm another year older, and we've got just under two weeks till Christmas...bah humbug! Where does the time go!? My sister left town too soon...if she'd just been here one more night she could have helped us devour these...
In my first version of these babies I knew I was on to something. I took some down to my neighbors so I could watch their eyes roll back into their heads when they took a bite...and my neighbors loved them. I expected they would. But I didn't expect Allan to grab his Tabasco Sauce from the fridge and give them a good dose! What??!? HE nailed it. Think Buffalo wings meets Philly Cheesesteak. I struck the chord, but he, and his Tabasco, struck the whole dang orchestra!
For round two, I took what Allan started and perfected my Buffalo Blue Cheesesteak Stuffed Peppers (said with great humilitly)...these are great for a football game (did you see the Seahawks KILL Arizona 58 to ZIP?!?), great for a snack, great for dinner in front of the tree with...surely you know...The Hallmark Christmas Movie of the Week!! (My sister ridiculed me over and over for watching them, whatever, I'm bullet proof when it comes to Hallmark movies!) Tabasco Sauce and Blue Cheese make merry with thinly sliced grilled steak, caramelized onions and sour cream...all tucked nicely into green pepper vessels...in a word? AyeCheeWaaWaa!
Buffalo Blue Cheesesteak Stuffed Peppers - Pots and Pins
3 medium green peppers
3/4 lb. Sirloin Steak, thinly sliced, fat trimmed
1/2 large white onion, thinly sliced
1/4 cup sour cream
1/2 cup Blue Cheese crumbles, divided
1 to 2 teaspoons Tabasco Sauce (or more, depending on how spicy you want 'em)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
1 tablespoon olive oil
Preheat oven to 350 degrees. Slice green peppers in half, remove seeds, rinse with cold water and turn upside down onto paper-toweling to drain. In a large skillet over medium heat, add butter and olive oil and stir in onions. Saute until soft and caramelized, about ten minutes. Remove onions to a plate, set aside. In same skillet, over medium-high heat, add steak and a bit more oil if necessary. Fry steak until desired doneness; it will cook fast since it's thinly sliced. (You can also grill your steak, either way is fine.) When steak is done, remove skillet from heat and set aside.
In a large bowl combine sour cream, half of the blue cheese crumbles, Tabasco Sauce, salt and pepper. Stir in caramelized onions and steak, coating well.
Place peppers right side up onto a rimmed baking sheet. Fill peppers with mixture, distributing evenly and packing tightly. Sprinkle remaining Blue Cheese crumbles over the tops. Bake at 350 degrees for 25 to 30 minutes, or until tops are lightly browned and bubbly. Makes 6.