Philly Cheesesteak Stuffed Peppers – Low Carb, Gluten Free

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INGREDIENTS

• 8 ounces thinly sliced roast beef
• 8 slices provolone cheese
• 2 large green bell peppers
• 1 medium sweet onion, sliced
• 6 ounces baby bella mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• sea salt and black pepper, to taste

INSTRUCTIONS

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.
3. Sauté until onions and mushroom are nice and caramelized – About 30 minutes.
4. Preheat oven to 400°
5. 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.
6. Top each pepper with another slice of provolone cheese.
7. 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)

Source: peaceloveandlowcarb.com

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