Cheese Steak Stuffed Peppers (Low-Carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 286.9
- Total Fat: 16.9 g
- Cholesterol: 57.5 mg
- Sodium: 94.5 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.0 g
- Protein: 20.0 g
View full nutritional breakdown of Cheese Steak Stuffed Peppers (Low-Carb) calories by ingredient
Number of Servings: 4
Ingredients
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8 oz. Philly Style Shaved Beef (Freezer Section)
4 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Cup Sliced Sweet Onion
6 oz. Sliced Mushrooms
2 Tbs. Olive Oil
1 Tbs. Garlic Minced
Salt and Pepper to taste
Directions
1.Slice peppers in half lengthwise, remove ribs and seeds. To make the individual. cups
2.Preheat oven to 400*
3.Slice onions and mushrooms and saute over medium heat with olive oil in a large skillet. Add garlic and a little salt and pepper. You want to saute until onions and mushroom are nice and caramelized. About 15 minutes.
4.Add sliced beef to the skillet with the onion/mushroom mixture. Allow to cook 5-10 minutes or until fully cooked.
5.Fill each pepper with meat mixture until they are nearly overflowing.
6.Top each pepper with a slice of provolone cheese.
7.Place in baking dish and bake for 15-20 minutes until the cheese on top is golden brown.
Serving Size: 1/2 of a pepper
2.Preheat oven to 400*
3.Slice onions and mushrooms and saute over medium heat with olive oil in a large skillet. Add garlic and a little salt and pepper. You want to saute until onions and mushroom are nice and caramelized. About 15 minutes.
4.Add sliced beef to the skillet with the onion/mushroom mixture. Allow to cook 5-10 minutes or until fully cooked.
5.Fill each pepper with meat mixture until they are nearly overflowing.
6.Top each pepper with a slice of provolone cheese.
7.Place in baking dish and bake for 15-20 minutes until the cheese on top is golden brown.
Serving Size: 1/2 of a pepper
Member Ratings For This Recipe
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