Philly Cheesesteak Stuffed Bell Peppers

Lately we have been trying to go low carb in my household. It is difficult, frustrating, and sometimes I just want to stuff some meat between two pieces of bread, load on the cheese, and stuff it my face like Miss Piggy.

So this evening, I went digging for a low carb on Pinterest's handy search function and it had to be a simple recipe. It had not been a particularly fantastic day and putting a lot of effort into dinner was just not on my list of things to do. I wanted something that reminded me of the delicious, comforting carbs in which I crave. What did I find?

Philly Cheesesteak Stuffed Bell Peppers

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.

I left out the mushrooms. Why? Not because I don't like mushrooms, I love them actually, but the idea of washing and stemming them this evening was just entirely too much effort. Wasn't going to happen. I bet they would have been tasty though. 

Despite what the directions say, this whole thing, start to finish, took less than half an hour. It's a piece of cake and I didn't take the time to burn my cheese the way they directed because really, I don't want burnt cheese. Cheese is a reason for living, why am I going to crisp it past the point of recognition? No thanks, but to each their own. 

One thing I will suggest is to buy a decent roast beef. If you buy cheap and prepackaged roast beef it is going to taste like cheap and prepackaged roast beef. Just make this during a week when the local market is doing a good sale at the deli counter. Pretty simple. 

Something that my husband pointed out is that he thought it was difficult to eat, which I didn't understand. Every time he would cut into the pepper all of his filling would come falling out which didn't happen to me. But I wasn't trying to karate chop it with great force the way he tends to cut things. I do understand where he is coming from, though. Often when I make stuffed peppers of any type everything falls out and you end up eating the filling and the pepper separately. But, that is part of the brilliance of this! That piece of melted provolone on top kind of glues everything together so you don't have the tumble-apart issue. Just brilliant. 

To make things short, because I have rambled on a bit with this one, I will be making it again. Simple, cheap, quick, tasty, and low carb. What more can you ask for? 

(Photos and recipe taken from Peace, Love, and Low Carb )