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