Philly Cheesesteak Stuffed Peppers

Love Philly Cheesesteak Sandwiches but watching your carb count?  You're going to love these!  I'm always on the lookout for healthier recipes to add into the mix. We both love our guilty pleasure meals and our desserts so it is helpful to find a balance in the diet.

Our 2 little pepper plants put out a nice little crop of peppers late in the season. "Little" being the keyword. I kept waiting for them to get bigger but they decided they were done growing and it was time to pick them and find a use for them. Not a big challenge as we love peppers.

A few months back I had copied a recipe for a different twist on stuffed peppers that called for 2 large bell peppers but I didn't see why our crop of little fellas wouldn't suffice, so I picked up the ingredients on the last shopping trip.  Sitting on the patio enjoying last evening's crisp sunny backdrop for dinner, I was glad that I did.  

Slice your peppers in half lengthwise, remove the ribs and seeds and line each pepper with a piece of Provolone cheese.

In a large skillet, saute mushrooms, onions, and garlic in butter and olive oil until caramelized (About 20-25 minutes) then add in deli counter roast beef cut into thin strips and cook an additional 5-10 minutes.

Spoon the meat and veggie mixture into your cheese-lined pepper halves. Fill them nice and full until they border overflowing! Top each one with another slice of Provolone and bake them 15-20 minutes on a foil-lined baking sheet in a 400 degree oven. 

You want your cheese lightly browned and your pepper tender. The result is all the great taste of a Cheesesteak Sandwich without all the carbs that come with that hoagie roll!  

We just made this our meal but they would make a great appetizer or snack also!

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper to taste

DIRECTIONS

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!!!