Cheesesteak Stuffed Peppers


The page I took this original recipe from called these “Philly” Cheesesteak Stuffed Peppers… However, being a native Philadelphian I cannot call something that doesn’t involve the soft and delicious Amoroso Roll a “Philly cheesesteak”… In order to avoid committing blasphemy against my favorite city in the entire universe we’ll keep their name out of it 🙂 That being said, these things are pretty damn good considering how healthy they are. I was pleasantly surprised when I wanted more. Some of the original reviews said the peppers were “watery” after baking them but I didn’t find that to be a problem. These are very cheesy (although you really only use 1 slice of cheese per pepper) and the sautéed sweet onions are to die for. The original recipe includes mushroom but since I don’t touch anything that has so much as a hint of mushroom I omitted that ingredient. I will however provide the link to the original recipe at the end so if you want to add them you’ll have access to that recipe.

Serves: 3 (2 per serving.)       Calories: 256 (this changes if you use more or less cheese.)


– 1o oz. sliced roast beef, cut into thin strips

– 1-2 pkg. of provolone cheese (about 8-10 slices), this depends on how much cheese you want to use. I only needed 1 package.

– 3 large green bell peppers

– 1 large sweet onion, chopped

– 3 tbsp. olive or canola oil

– 1 tbsp. minced garlic

– salt and pepper to taste


1.) Pre-heat oven to 400 degrees

2.) Cut peppers in half lengthwise. Remove seeds and ribs.

3.) Sauté onions seasoned with salt and pepper (to your taste) until transparent, approximately 8-10 mins.

4.) Add roast beef strips and cook for an additional 8-10 minutes

5.) Line the inside of each pepper with 1/2 or 1 whole piece of provolone cheese (Or you could eliminate this step and just put the cheese on top to of the peppers save calories. The amount of cheese you use depends on how many calories you want to eat. I did 1/2 piece on the inside)

6.) Fill each pepper with the onion/beef mix until filled to the top.

7.) Lay 1/2 or 1 whole piece of provolone over top each of the peppers.

8.) Bake for 15-20 minutes or until the cheese starts to brown.

*Original recipe found at
**Photo is an original taken by me 


Vegetable Lentil Soup


I think Flu season should be renamed soup season because it just sounds much more appealing. Everyone has been sick and so a soup night has been overdue. This soup was very easy to make and the results were simply perfect. It’s pretty hearty so be ready for a full feeling after one bowl. It really hit the spot and I’m positive it warmed Perry’s soul after being sick for so long. Quick note before I delve into the details of the recipe. There is a part where you can puree some of the lentils and broth to thicken the soup to your preference. I only pureed 1.5 cups of it because I didn’t want to loose all of the lentils. It’s totally up to you but I wouldn’t overdo it with the puree process. The original recipe was found at .

Serves: 6-10     Calories: 372


– 2 tbsp. olive or canola oil.

– 1 cup chopped onion

– 1/2 cup – 1 cup finely chopped carrot (the more you use the heartier it will be.)

– 1/2 cup- 1 cup finely chopped celery

– 2 tsp salt

– 1 lb lentils

– 1 can of diced onions

– 2 quarts of chicken or vegetable broth (We used veggie)

– 1/2 tsp ground coriander

– 1/2 tsp ground cumin

– 1/2 tsp curry powder (optional)

-1/2 tsp turmeric (optional)



1.) Place the oil into a large pot and set over medium heat.

2.) Once hot, add the onion, carrot, celery and salt and stir until the onions are clear. About 6 to 7 minutes.

3.) Add the lentils, tomatoes, broth, coriander, cumin and other optional spices. Stir.

4.) Increase the heat to high and bring to a low boil. Once boiling reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

5.) Puree/blend to your preferred consistency.

6.) Serve.

*Original recipe found at

**Photo original taken by me