Low-Carb Living ~ Philly Cheesesteak Stuffed Peppers

Friday, June 22, 2012

Recently, while Pinteresting (yeah, that MUST be a word, lol), I ran into this recipe -- SOOOOOO glad I did because it introduced me to Kyndra Holley's blog Peace, Love and Low Carb. This girl can cook and has some super recipes on her blog -- I could hardly wait to make these wonderful peppers -- they are my new FAV low carb recipe. THANK YOU Kyndra!! Of course, I had to diddle with the recipe a bit -- I LOVE red peppers, so that is how I made mine -- red and green peppers - so yummy!

Philly Cheesesteak Stuffed Peppers
(Printable Version)
8 oz. Thinly Sliced Deli Roast Beef
8 Slices Provolone Cheese
2 Large Green, Red or Yellow Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbsp Butter
2 Tbsp Olive Oil
1 Tbsp 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°F. Slice roast beef into thin strips and add to the onion and 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

Posting to Foodie Friday at Rattlebridge Farm. So many wonderful cooks and recipes there every week!