Philly Cheesesteak Stuffed Bellpeppers
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- 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
1Slice 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
Note: use a muffin pan to keep peppers from falling over