Friday, January 10, 2014

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.


CLICK HERE TO FOLLOW ME ON FACEBOOK

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

No comments:

Post a Comment