Monday, June 25, 2012

Another Stuffed Pepper Success

For dinner tonight, I made a recipe that I got from my "fat doctor" aka Metabolic Medical Center.  It's low carb and turned out to be something that I definitely want to make again and again! I made a couple of changes which probably upped the fat content.  Once again, I apologize for not having any pics.  Rick just got a new laptop, and I haven't been brave enough to try to sync my camera....especially after my most recent sync of my iphone that wiped out everything.  You gotta love technology.  It's awesome until something dies.  Anyway...back to the peppers....  They combined two things that I love:  stuffed peppers and Philly Cheesesteak!  It was so good that Rick even ate all his Baby Bella Mushrooms (and he hates mushrooms)!  You can either do one pepper per person or have 1/2 per person depending on the size of the peppers.

Here's what I did..

Philly Cheesteak Stuffed Peppers
8 oz Sliced Roast Beef
2 Large Green Peppers
1 Sweet Onion, diced
4 oz Baby Bell Mushrooms, diced
1 Tablespoon Olive Oil (I used our garlic-infused one)
1 Tablespoon minced garlic
4 slices of provolone cheese
6-cheese blend shredded (Italian blend)
Salt and Pepper to taste

Preheat oven to 400F.

Slice peppers in half lengthwise, remove ribs and seeds

Heat olive oil in a large pan.  Add garlic, onions, mushrooms, and salt and pepper.  Satue until onions and mushrooms are caramelized (around 20 minutes).

Slice roast beef into thin strips and add to the pan.  Cook for 5-10 minutes.

Sprinkle each half of the peppers with the 6 cheese blend.  Fill each pepper with another

Fill each pepper with the meat mixture until they are nearly overflowing.  Top each pepper with a slice of provolone cheese.

Bake on a baking sheet for 15-20 minutes until the cheese on top is golden brown.


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