Eating healthy has to be a way of life. It’s not a diet. It’s not a destination. It’s a journey. Along this journey of finding healthier ways of eating our favorite foods, we stumbled across an idea for Philly Cheesesteak Stuffed Peppers.
Instead of bread, use your favorite cheese steak fillings and bake them inside a bell pepper! Split the pepper in half, straight through the stem. Clean out the ribs and the seeds, then line each pepper half with a slice of Provolone Cheese. Set aside while you cook the filling.
Saute sliced onions with butter and olive oil over medium heat until they are golden brown and nicely caramelized. My family is not a big fan of mushrooms, so I didn’t include any in this recipe. If you are a fan though, you will want to add them. I love the additional flavor they bring to the peppers. (I am a lone mushroom lover in a house of fungus haters. You should feel sorry for me.) Toss in a few cloves of minced garlic and continue to cook another minute or two.
Once the onions (and mushrooms) are caramelized, add thin strips of sliced roast beef and sauté until everything is heated through.
Fill each pepper half with the meat mixture until nearly overflowing. Cover everything with another slice of provolone cheese. Bake at 400 degrees for 15-20 minutes, or until the cheese on top is a nice golden brown.
I let mine go about 30 seconds too long, but they were still delicious!
At only 6 carbs per serving, you can’t go wrong with this healthy alternative to the traditional Philly Cheesesteak Sandwich. The caramelized onions and garlic make the meat so flavorful, you won’t even miss the bread. I promise!
Happy and Healthy Eating, friends!
Philly Cheesesteak Stuffed Peppers
8 oz. Thinly Sliced Roast Beef, cut into strips
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
Preheat oven to 400
Slice peppers in half lengthwise, remove ribs and seeds.
Thinly slice onion.
Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.
Saute until onions are caramelized, about 25-30 minutes.
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 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!!
If you want to add mushrooms, buy a pint package of button mushrooms, dust off the caps and remove stems. Thinly slice and add to the onions and garlic to caramelize. Drain any excess liquid from the pan after cooking the meat and before stuffing the peppers.
This post was originally published as a guest post on “Rants From My Crazy Kitchen“