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