Friend of Julie: Philly Cheese Steak Stuffed Peppers

This recipe showed up on my FB timeline today and I had to share it. I made a couple minor adjustments to make it fit our unique diet. Before you balk at the 3 grams of carbs, bear in mind that if you use condiments or citrus juice at all you're eating sugar, hence you're getting about that per meal on average anyway. :-)

Photo and recipe source: Ricki-Lee Anderson

Philly Cheese steak Stuffed Peppers

• 12 oz. thinly sliced deli roast beef
• 4 Slices Provolone cheese
• 2 Large Green, Red or Yellow Bell Peppers
• 1 Medium Sweet Onion
• 6 oz. Baby Bella Mushrooms
• 2 Tbsp Butter
• 2 Tbsp Olive Oil
• 1 Tbsp Garlic - minced
• Salt and Pepper - to taste

Directions

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms.
3. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.
4. Saute until onions and mushroom are nice and caramelized about 25-30 minutes.
5. Preheat oven to 400°F.
6. Slice roast beef into thin strips and add to the onion and mushroom mixture.
7. Allow to cook 5-10 minutes.
8. Fill each pepper with meat mixture until they are nearly overflowing.
9. Top each pepper with another slice of provolone cheese.
10. Bake for 15-20 minutes until the cheese on top is golden brown.
11. Serve and Enjoy!!

Makes 4 servings - 3-4 net carbs per serving