Top Pins of Pinterest 2013 ~ Tasty Recipes Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers - Low Carb, Gluten Free

http://www.peaceloveandlowcarb.com/2012/06/philly-cheesesteak-stuffed-peppers.html#.UOYt56Ui_a4

PHILLY CHEESESTEAK STUFFED PEPPERS

I'm not going to lie, as soon as this idea came to me, I felt like a culinary genius. If you can't tell by now, I like finding creative vessels for my dishes.  I have had a lot of fun with avocados with this same concept.  These peppers are great for lunch, dinner or even as an appetizer.  I hope you enjoy them as much as we have.


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INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms - Sliced

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.

Preheat oven to 400°

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

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. 

Prep Time – 15 Minutes

Cook Time – 50 Minutes

Makes Servings: 4

Per Serving: 

Calories – 458

Protein – 27 g

Carbs – 8.5 net g