Stuffed.

Well, hi there!  

We've been keeping busy in our little neck of the woods and enjoying every minute of this crazy season of our lives.  Let's play a quick game of catch-up, shall we?!

We celebrated the 60th (SIXTIETH!!!!) wedding anniversary of these two beautiful people...my grandparents.  

We welcomed a new baby into the family...my precious nephew. We are SO very in love.

We traveled to our favorite place in the world...Colorado!...for a long weekend full of hiking, exploring, and LOTS of eating :)  More on that trip this week!!!

We celebrated Halloween with some of our favorites and a fun hayride through the 'hood.  Gone are the days when I have a say in the boys costumes.  Just how it should be, right?!  :)

And now we're currently in the process of a little home makeover.  There's so much we want to do, but first we're starting with shiplap and new light fixtures.  Here's a little peek...

I'm hosting Thanksgiving this year (EEEKS!!! My first time!!!) and I'm thinking it'll be more like ThanksChristmas.  Thanksgiving decor in the dining room and Christmas everywhere else, hahaha.  

So that's just a little preview of our lives lately.  One thing that hasn't changed is making dinner every night for these humans in my house.  They're always hungry and I'm always in the kitchen.  Unfortunately, my boys still don't have a palate for roast beef so they didn't get to enjoy this delicious meal with me & Mr. Spouse. In all honesty, we were happy they didn't because it meant more for us!  

PHILLY CHEESESTEAK STUFFED PEPPERS

4 green bell peppers, hollowed out and seeded

1 TBSP. olive oil

1 large onion, sliced

2-3 cloves of garlic, minced

1 1/2 C. chopped baby bella mushrooms OR 3 cans of slice mushrooms 

1-2 packages of roast beef deli meat

1 C. beef broth

Salt & pepper, to taste (OR montreal steak seasoning, to taste)

8 slices of mozzarella or provolone cheese

Okay, so this is one of those recipes you can really altar to fit your tastes, but y'all.  Y'ALL.  These are just SO.SO.GOOD!!!!!!!!  Here's what we did....

First we hollowed out and seeded our peppers (four in total).

Then place 1 slice of cheese in each pepper.  I had mozzarella on hand, so that's what we used.  Provolone would be amazing, too!

Now add the olive oil and garlic to the skillet, heat ,and saute for about 1-2 minutes.

Then toss in the sliced onions and chopped mushrooms.  I always have mushrooms on hand because I love them in everything, so I used fresh for this recipe.  HOWEVER, you can definitely take a shortcut and use 1-3 small cans of sliced mushrooms if that makes it easier for you!  

Saute for about 5-10 minutes or until the onions are soft and translucent.

Cut your roast beef into bite sized pieces and add to the onion/mushroom/garlic mixture.  I only used 1 package, but wish I would've had two!  

Add the beef broth, stir, and bring to a boil.  And be sure to add your spices here, too.  We used salt and pepper, but montreal steak seasoning would be outstanding with this, too.  

Cook until liquid is evaporated and remove from heat.

Now stuff each pepper to the brim.  

And cover with another slice of cheese.

Because I like gooey, stringy cheese instead of browned, I went ahead and greased a sheet of aluminum foil and placed it over the top of the peppers before putting them in the oven.

Bake at 350 for about 30-45 minutes or until peppers are soft.

You could also wait until the last 10 minutes or so to add the cheese and then return to the oven until melted.  Whatever works for you!  

I really do love stuffed peppers, but this might be my favorite of all!!!  The flavor is outstanding!  And so filling, too!!!

This is now one of my go-to recipes.  Easy prep, minimal mess, and delicious to boot. 

 A Mr. AND Mrs. Spouse favorite for sure :)