Wednesday, September 5, 2012

Philly Cheese Steak Stuffed Peppers

Here's a great low-carb dish to serve when you need to reduce your carbs.

8 ounces Thinly Sliced Roast Beef
8 slices Provolone Cheese
1 medium Sweet Onion
8 ounces Baby Bella Mushrooms
2 Green Peppers
2 cloves minced garlic
2 Tablespoons butter
2 tablespoons olive oil
Sea Salt and Pepper to taste

  1. Slice peppers in half lenthwise, remove ribs and seeds
  2. Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, and a little salt and pepper.  Saute until onions and mushrooms are nice and caramelized. About 25-30 minutes.  Add the minced garlic the last minute.
  3. Preheat oven to 400 degrees
  4. Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.
  5. Line the inside of each pepper with a slice of provolone cheese
  6. Fill each pepper with meat mixture until they are nearly overflowing
  7. Top each pepper with another slice of provolone cheese.
  8. Bake for 15-20 minutes until the cheese on top is golden brown.
  9. Make 4 servings - 6 carb per serving.

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