Philly Cheesesteak Stuffed Peppers
Simple and delicious low carb dinner! This can easily be added to. I'm reintroducing dairy into my diet to see if my son is still intolerant. This is SOY Free.
Philly Cheesesteak Stuffed Peppers
Simple and delicious low carb dinner! This can easily be added to. I'm reintroducing dairy into my diet to see if my son is still intolerant. This is SOY Free.
Cooking Instructions
- 1
In a large skillet over medium heat, saute the onion, mushrooms and minced garlic in olive oil. Season with a good amount of salt and pepper while cooking.
- 2
Preheat oven to 350F
- 3
Set your Bell Peppers in a baking dish and put a slice of cheese in the bottom of the pepper.
- 4
Cut the roast beef into bite sized strips.
- 5
Once onions are translucent remove the mixture from skillet and transfer to a mixing bowl.
- 6
Toss the roast beef in the skillet and cook on low heat until warm and fragrant. Around 2 minutes.
- 7
Remove and toss with the mushroom and onion mixtures.
- 8
STUFF the Bell Peppers with the mixture. Really pack it in there. You shouldn't have any stuffing left over.
- 9
Top with a piece of cheese. Stuff the cheese edges into the pepper.
- 10
Add a couple tablespoons of water to the bottom of the baking dish.
- 11
Bake for 30 to 35 minutes.
- 12
Remove and enjoy with your favorite cheese steak sub side!
- 13
Note: These are awesome when you add pickled hot pepper mix, yellow peppers, or jalapenos to the mixture.
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