Recipe Review: PHILLY CHEESESTEAK STUFFED PEPPERS

Recipe Review: PHILLY CHEESESTEAK STUFFED PEPPERS

Found this at a wonderful blog, which I am linking to below. The pic on this blog is of the ones I made. I am pretty impressed with them. I did increase the seasoning as Bill and I love a lot of seasoning.

PHILLY CHEESESTEAK STUFFED PEPPERS

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms - Sliced

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 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. 

Prep Time – 15 Minutes

Cook Time – 50 Minutes

Makes Servings: 4

Per Serving: 

Calories – 458

Protein – 27 g

Carbs – 8.5 net g

Fat – 36 g





This recipe and many other low carb good ones can be found here: 


http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html#.Uc9YPW3m-AS



My Tweaks: 
Pressed as much grease out of the meat mixture as possible before stuffing. It was super greasy. 
Added shredded cheese in the middle of the meat mix layers