Friday, January 25, 2013

Recipe - Philly Cheesesteak Stuffed Peppers

This was definitely a Kevin meal but I'm working on finding healthier things that he will actually eat.  This will be one of them from now on.  He liked it.

I found the recipe on Pinterest and it linked to this blog.

I like that it is a really quick after work meal, makes enough for leftovers the next day and has low carbs.
told yall i'm no photographer!

INGREDIENTS
8 oz. Thinly Sliced Roast Beef (I used Boars Head London Broil - more flava)
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter (omitted)
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 

6 comments:

Real College Student of Atlanta said...

these look delish!!

Jess said...

Looks amazing! I know Zach would LOVE these! Thanks for the recipe, girlie!

Maran (HeyHawleywood) said...

I am drooling over those right now! I am only a few hours into my 3 day cleanse and those might be on my list to make on Monday. Yum!!

megan said...

I recently pinned this recipe and added to my next meal plan! Can't wait to try!

Nicole said...

Ohhh, I've made these before and they are delish!

Glitterista said...

These look great!