Summer Eating: Grilled Pepper Cheese Steaks & Onions

No perfect place exists in this world.  So even though I adore my little corner of this world, it must have it's cons.  For me, this would be the humidity in the summer months.  The heaviness in the air is suffocating at times and can make the sunniest of days unbearable to be outside in. 

Even worse, is cooking in the humidity.  Figuring out meals without use of the oven or stove can be tricky, especially when trying to avoid the monotony of the same meals week after week.  I thought I would share one of my recipes that seems to be a family hit, Grilled Pepper Cheese Steaks & Onions.

 

Ingredients (cooking for a family of 4):

• 4 Large Green Bell Peppers
• 1/2 lb of London Broil deli meat (can be found at Tops in Adams)
• 1/2 lb of Provolone cheese
• 4 Large Vidalia Onions
• Sliced fresh mushrooms
• Olive Oil
• BBQ sauce (if desired)
• Salt & Pepper (if desired)

Preparation & Directions for Cooking:





• Prepare grill and preheat.
• Wash peppers, slice in half and remove stem and seeds from pepper.
• Remove outer layer from onions, take a knife and make criss- cross cuts in onion without cutting through entire onion. 
• Drizzle onions with olive oil and then wrap with aluminum foil.
• Place a slice of London Broil deli meat and fresh mushrooms in each half of the pepper.  Also drizzle with olive oil and wrap peppers. 
• Place on grill.  Rotate every 5 minutes on grill.  Grill for about 20 minutes.
• Unwrap peppers and place a slice of provolone cheese on top.  You can place the pepper back on the grill til cheese is melted or wait for the cheese to melt from the heat of the pepper. 
• Drizzle BBQ sauce over peppers if you wish.  Add salt and pepper if desired. 

Onions criss - cross cut and drizzled in oil.

Peppers prepped before grilling.

Bon Appetit!