Tuesday, February 19, 2013

Philly Cheese Steak Stuffed Peppers

I have seen this recipe pop-up now multiple times on blogs and pinterest and I am DYING to make this.  It just looks so amazing and so easy.  Alex, I think this will have to be dinner one night this week.

8 oz. Thinly Sliced Roast Beef (I used Boars Head London Broil - more flava)
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter (omitted)
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste

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. About 25-30 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.

Serve and Enjoy!

Makes 4 servings - 6 net carbs per serving 

No comments:

Post a Comment