Monday, August 4, 2014

Philly Cheesesteak Stuffed Peppers





INGREDIENTS
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers (I used red and yellow peppers too!)
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter (I left this out)
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste (pepper only for me)

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


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