Low-Carb Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers are a fun twist on a classic recipe. They are a delicious option for hot lunch or a quick family dinner.

Makes 4 Servings  |  30 min. prep  | 30  min. cooking

Ingredients

• 2 extra-large green bell peppers about 12 ounces each
• 3 Tbsp extra virgin olive oil, divided
• 1/4 cup heavy cream
• 6 ounces button mushrooms sliced
• 8 oz. onion sliced into large slices
• 4 slices provolone cheese
• 3 oz. cheddar cheese, shredded
• 1 1/2 pounds shaved steak

Directions

1. Fill a medium to large pot of water and bring to a boil. Cut two green bell peppers in half, clean out seeds, and place the halves into the water and boil for four minutes.
2. Remove from water with tongs and cool at room temperature. In a small sauce pan over medium heat, heat cream and cheese just until cheese melts into cream. Stir and set aside.
3. Preheat oven to 425. In a large saute pan, heat 2 Tbsp of oil and add onions. Cook for two minutes and add red pepper and mushrooms and lower the heat to medium. Cook until vegetables caramelize, then remove vegetables to a bowl.
4. Heat pan back to medium/high and add the last Tbsp of oil. Add steak and cook until no pink remains. Add vegetables back in and toss for a minute over heat, then remove.
5. In a small baking pan, place the halved peppers and add cheese sauce covering the inside of the pepper. Divide the beef and vegetable mixture between the four pepper halves.
6. Place in oven for 3 to 5 minutes to bring pepper back to hot, remove from oven and cover with a slice of provolone cheese. Then place back in oven just long enough to melt the cheese.

Nutrition Information | 1 Serving

• 717 Calories
• 13g Carbs
• 49g Protein
• 52g Fat