Monday, January 14, 2013

Philly Cheesesteak Stuffed Bell Peppers

Wow, these peppers were good! They were so incredibly tasty!  I wasn't sure if I should use red bell peppers (we are a red bell pepper household) or green (the original recipe uses green) I used one of each! My husband and I liked both colors equally - so, use what you prefer! The caramelized onions and mushrooms really put these stuffed peppers over the edge - WOW! Delish! I totally didn't miss the roll at all! Here's to a truly scrumptious low-carb dinner! Enjoy!

This recipe comes straight from the blog Quick n' Easy Recipes.

8 oz. thinly sliced roast beef (good quality from the deli)

8 slices provolone cheese

2 large green bell peppers (I used one green and one red)

1 medium sweet onion, thinly sliced

6 oz. baby bella mushrooms, sliced

2 Tbl butter

2 Tbl olive oil

1 Tbl garlic, minced

Salt and Pepper – to taste

Preheat oven to 400F

Slice peppers in half lengthwise, remove ribs and seeds. Line the inside of each pepper with a slice of provolone cheese. 

Saute sliced onions and mushrooms 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 20-25 minutes. Remove onions/mushrooms from heat.

Slice roast beef into thin, bite-sized strips and add to the onion/mushroom mixture.

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.  YUMMERS!

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