Low Carb Philly Cheese Steak Stuffed Peppers

I was in the mood for stuffed peppers for dinner so I stumbled upon this recipe that would work with my diet. Its awesome and delicious. I bought the meat and cheese from the deli. I hope you guys like it as much as I do.

 Ingredients

2 green bell peppers
8 slices of provolone cheese (or Swiss Cheese)

1 medium onion, chopped
1 cup diced bella mushrooms
8 oz of roast beef (i like boar's head)
2 Tbs of unsalted butter
2Tbs olive oil
3 cloves garlic
dash of salt to taste
dash of black pepper to taste

Directions

Preheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds. Spray with PAM and roast in oven for 15 minutes.

Slice 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. 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.

When the meat mixture is done cooking, drain in a colander (lined with a paper towel) to get rid of excess oil and water. 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.

Makes 4 servings - 6 net carbs per serving

Serving Size: makes 4 half peppers