National Strawberry Ice Cream Day (& Philly Cheesesteak stuffed Green Peppers)

Homemade Strawberry Ice Cream

Ingredients:

2 cups coconut milk fat

1 1/2  cups frozen strawberries (about 1 1/2 c)

1/3 c honey

Instructions:

In a blender, blend all ingredients until smooth.

Pour into a sealable Tupperware, and put in the freezer for 2 hour increments and mix around to get ice cream consistency

After about 6-8 hours it should be ready to serve

Philly Cheesesteak Stuffed Bellpeppers

Ingredients:

8 oz. thinly sliced roast beef

10 slices provolone cheese

2 large green bell peppers

1 medium sweet onion

8-10 baby bella mushrooms, sliced

2 tbs. olive oil

3 cloves of garlic – minced

salt and pepper – to taste 1/4 cup cream cheese 4 tbsp of milk

Directions:

In a saucepan put the cream cheese and milk and as it warms mix it together. Then put 2 slices of provolone cheese and 1 clove of garlic minced. Makes a cream sauce to mix with the meat and veggies.

Preheat oven to 400*

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized.

Slice roast beef into thin strips and add to the onion/mushroom Mixture. Allow to cook 5-10 minutes

Add cream sauce to the mixture.

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.