OH my goodness.
It has been….SO LONG…since I’ve been able to post.
Can I just tell you about my life right now?
We left Georgia on June 9th and drove about 12 hours, woke up early the next morning and drove the last 4 to Kansas.
The drive actually wasn’t bad at all – I was dreading it but it went by pretty quick!
So then we got here on Wednesday, unpacked that day and all day Thursday, and then took Seth’s parents to the airport Thursday night.
So I figured I could just wake up Friday and cook, photograph, and write my next post. But, oh wait, no, because apparently our area of base literally has ZERO WAYS OF GETTING INTERNET.
Well obviously not zero because we finally got internet today, but it seemed pretty hopeless for several days there.
We live on the edge of base in these really old, historic houses, so I’m not sure if that’s why internet is such a huge issue here…but it is.
It seemed like the only internet that was going to be available was satellite internet, which would be a horrible option for us because it doesn’t really allow you to stream anything on TV (we don’t have cable – we just use Netflix and Hulu) ((so that would be a problem)), and it doesn’t work well if you want to Skype either.
Hello. My husband is deploying to Kuwait in a little over 3 months….I NEED SKYPE!
Aaaanyway, we eventually – after much stress and slight panic – found an internet service that works out in our neck of the woods.
The unfortunate part is that it’s double what we were paying in Georgia AND it caps our data.
But…what if we want to binge watch Netflix for an entire weekend?
OUR INTERNET FREEDOM IS GONE!
That is such a first world problem.
So because of this internet chaos, I have not been able to post for what feels like months! It’s only been 10 days…but that’s a long time!
So all this rambling brings me to my post for tonight – Philly Cheesesteak Stuffed Peppers.
Yum. All the goodness of a Cheesesteak packed inside a pepper. It tastes just like the sandwich, but is much healthier and gluten free :).
Tender, juicy meat, gooey provolone cheese, sauteed onions, soft brown rice to add some body, all stuffed inside a green bell pepper and roasted for 20 minutes…pure perfection.
This was a big hit in the Chesson house. Seth is very picky about his Cheesesteaks. Whenever he orders them when we go out to eat, he seems to always have some critique – not enough cheese, dry meat, too many onions, an incorrect meat to cheese ratio, etc… – so I was a little iffy about a bread-less, not-quite-so-traditional cheesesteak. But he loved, loved, loooved this version.
And now I must ramble about something else that is slightly off topic for a little bit.
We have a grill!!!
We have actually “had” it for a year, but we are finally are able to use it! Seth’s parents gave it to us as a wedding gift last June, but we hadn’t been able bust it out until now because our last apartment didn’t allow them. So it was just sitting in Seth’s parents’ basement…sad and lonely…waiting to cook us delicious food.
But now we finally have it! And, oooooh my goodness I am so excited.
We have basically used it every night since we moved in.
Including for this recipe. We grilled the flank steak until it was medium rare and – let me just tell you – it was BY FAR the best flank steak I’ve ever had.
My hubbs is a grill masta’.
It was SO juicy and soooo flavorful. We didn’t even marinate it at all and it was the most tender, moist flank steak I’ve ever eaten.
If you don’t have a grill you can cook your flank steak another way for this recipe, but man oh man…if you have a grill I highly recommend using it here.
Apologies for the super lengthy post…I had a lot to tell you!
I’ll show you pictures of our new house in another post. If I started on that tonight, this post would turn into a small novel.
- 1.5 (ish) pound flank steak
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 4 green bell peppers
- ½ cup brown rice
- 1 tablespoon butter
- ½ onion, thinly sliced
- 8-10 slices provolone cheese
- 1 tablespoon mayonnaise
- Bring 1¼ cups of water to a boil in a small pot
- When the water is boiling, add 1 tablespoon of butter, a little salt, and ½ cup brown rice
- Cover and reduce heat to a simmer
- Simmer for 45 minutes
- When there is about 25 minutes left on your rice, season your flank steak with the salt, garlic powder, onion powder, and pepper
- Cook your steak until it is medium rare (we grilled ours, but you can cook it anyway you want - broiled, on a grill pan inside, etc...)
- Let the steak rest for about five minutes, and then slice it thinly at an angle against the grain
- Chop the slices up into bite size pieces and place in a large bowl
- Preheat your oven to 375 degrees
- Meanwhile, slice the tops off the green peppers and remove the seeds and ribs so you are left with four empty peppers
- If any of the peppers wont stand up right, you may need to slice off a small bit from the bottom to make it even
- Heat a large saute pan over medium high heat with a little olive oil
- Add your onions along with a little salt and pepper and saute until golden brown and translucent
- Remove the onions to the same bowl as the steak
- When the rice is done cooking, drain it using a sieve to remove any extra water - press down against the rice with the back of the spoon to get all the moisture out that you can
- Add the rice into the bowl with the steak and onions
- Break your provolone cheese up into pieces and add it to the steak mixture
- Stir in the mayonnaise
- If your mixture has cooled down and isn't warm enough to melt the cheese, add everything back into the saute pan used to cook the onions
- Warm the mixture over high heat for a few minutes until the cheese is melted and everything is evenly combined
- Taste and season if needed
- Add the four peppers into a baking dish and spoon the mixture into them
- Place in the oven and bake for 20 minutes
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
Want more gluten free recipes? Check these out!