Philly Cheese Steak Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 429.8
- Total Fat: 30.6 g
- Cholesterol: 84.7 mg
- Sodium: 619.8 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.2 g
- Protein: 31.3 g
View full nutritional breakdown of Philly Cheese Steak Stuffed Peppers calories by ingredient
Introduction
A bit high in fat and calories, BUT, an excellent "naughty" meal for low carbers. :) (found of pinterest) A bit high in fat and calories, BUT, an excellent "naughty" meal for low carbers. :) (found of pinterest)Number of Servings: 4
Ingredients
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2 green bell peppers
8 slices of provolone 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.
Serve and Enjoy!!
Makes 4 servings - 6 net carbs per serving
Serving Size: makes 4 half peppers
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.
Serve and Enjoy!!
Makes 4 servings - 6 net carbs per serving
Serving Size: makes 4 half peppers
Member Ratings For This Recipe
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CD13553979