Philly Cheesesteak Stuffed Peppers – Low Carb, Gluten Free

• Gluten free

• Meat

  • 8 oz Roast beef

• Produce

  • 6 oz Baby bella mushrooms
  • 1 tbsp Garlic
  • 2 Green bell peppers, Large
  • 1 Sweet onion, Medium

• Baking & Spices

  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 8 slices Provolone cheese

Found on peaceloveandlowcarb.com

Description

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. (You may want to pre-bake the peppers for about 10 minutes while the meat mixture is cooking if you like a softer pepper)