February 13, 2013

Pinterest Test: Philly Cheesesteak Bell Peppers


Last night, hubby and I tried out the Philly Cheesesteak Bell Peppers I pinned a few weeks ago. I pinned the recipe when it crossed my feed because Philly Cheesesteak's are one of hubby's favorites. 

Here's the recipe:

8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
(2 Tbs. Peace and Love)

Slice peppers in half lengthwise, remove ribs and seeds.

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.

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. 

Serve and Enjoy!!

Makes 4 servings –  6 net carbs per serving 

Many thanks to Kyndra over at Peace, Love and Low Carb for this DELICIOUS recipe. R.J. and I both loved it and agreed to add it to our recipe repertoire. Next time, we are going to try this recipe with some bacon sprinkled on top - per hubby's suggestion. 


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