Philly Cheesesteak Stuffed Peppers

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m all about a new twist on an old classic Philly Cheesesteak Stuffed Peppers

I’m all about a new twist on an old classic! These were delicious and extremely fast and easy.

m all about a new twist on an old classic Philly Cheesesteak Stuffed Peppers

The kids and hubby LOVED them. It tastes exactly like a Cheesesteak. The flavors were spot on. This made just enough for my little family of 4 (well 4 that eat real food:) So if you have more than 2 adults and 2 small children to feed, you’ll have to double it. You want the peppers good and stuffed…like I pressed the filling down into every crevice of the pepper. Also, if you don’t like a super firm pepper (like me…I don’t) then just blanch the peppers before you fill them – it’ll soften them up a bit. Enjoy the yumminess of comfort food, low carb style!

8 oz. thinly sliced Roast Beef
8 slices Provolone Cheese
2 large green bell peppers
1 medium onion
6 oz. Baby Bella Mushrooms
2 T butter
1 T olive oil
1 T garlic, minced
salt and pepper to taste

Slice peppers in half lengthwise, remove ribs and seeds.

Mince 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.

Preheat panggangan to 400 degrees.

Chop roast beef into small pieces and add to the onion/mushroom mixture.  Allow to cook 5 minutes
Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing (REALLY press that mixture in:)

Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.

*From Peace, Love and Low Carb

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