Philly Cheesesteak Stuffed Peppers

Do you love to try new recipes?

I’ve been wanting to try a Philly cheesesteak sandwich for ages... but couldn’t figure out HOW to remove the bread yet make it “fun”.

This severe strict no gluten + limited flours has made these type of meals more challenging... but NOT impossible

Sooooo stuffed pepper Philly cheesesteak it is!

In full disclosure 2 kids HATED the provolone and super vocal about it. I’d probably just stick to mozzarella next time.

BUT all F O U R girls still ate it.

Not a quick to table meal {slicing the meat takes some time} but worth the effort!

Philly Cheesesteak Stuffed Peppers (Low-Carb)

6 green bell peppers

1 lb mushrooms

1 onion

1.5-2 lb beef sliced into thin strips

12 slices Provolone cheese

oil for cooking

salt & pepper to taste

Preheat skillet with oil. Add mushrooms and cook until they’re slightly browned. Add diced onions and cook until golden brown. Remove form the skillet and set aside.

In a same skilled, brown sliced beef. Add the mushroom mixture and season with salt and pepper to taste.

Slice bell peppers in half, clean out the inside. Place one slice of cheese on the inside of peppers, top off with beef mixture, cover with cheese.

Bake at 400 degrees for 25 min's.

1 entire pepper worth is a serving