Philly Cheesesteak Stuffed Peppers

These Philly Cheesesteak Stuffed Peppers have all the delicious flavors of a loaded Philly Cheesesteak sandwich, but in a low carb stuffed pepper variation. Tender roast beef, melty provolone cheese, smothered with sautéed mushrooms, onions (if tolerated) and garlic. It's a match made in heaven. With only 6 main ingredients and less than 30 minutes of hands on time, this is the perfect quick and easy weeknight dinner. From peaceloveandlowcarb.com.

Philly Cheesesteak Stuffed Peppers

Yield: Makes 4 Servings

Ingredients:

8 ounces thinly sliced roast beef (without problem ingredients)
8 slices provolone cheese (if tolerated)
2 large green bell peppers
1 medium sweet onion, sliced (if tolerated or omit)
6 ounces baby bella mushrooms, sliced
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
sea salt and black pepper, to taste (if tolerated)


Directions:

1. Preheat oven to 400°F. Slice peppers in half lengthwise, remove ribs and seeds.

2. In a large sauté pan over medium-low heat, add the butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are tender and they start to caramelize.

3. Slice the roast beef into thin strips and add to the onion and mushroom mixture. Allow to cook 5 to 10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with the meat mixture until they are nearly overflowing.

4. Top each pepper with another slice of provolone cheese.

5. Bake for 15 to 20 minutes until the cheese on top is golden brown. (You may want to pre-bake the peppers for about 10 minutes while the meat mixture is cooking if you like a softer pepper).


*I bet you can make these with Steakumm (check for problem ingredients).