Cheesesteak Stuffed Peppers
Being from around the Philly area means one thing - I LOVE a good cheesesteak (and the Flyers!). One thing that I don't love, is all the carbs, calories.. I mean I do, but my bathing suit isn't a huge fan. So on my quest to find a healthier alternative, I found this recipe. Over the last year I've gotten used to eating most of my sandwiches without a bun, using different kinds of vegetables as replacements. Not only is it healthier, but the majority of the time, I don't even realize that I'm missing the bread. Definitely a huge win for this carb-inhaling queen!
If you're like me, and HATE mushrooms, I add extra peppers and thinly sliced cut up zucchini and even tomatoes. Get creative here! Just imagine that it says zucchini where it says mushrooms :)
Ingredients:
2 Large Bell Peppers
2 T Olive Oil
3 Cloves Garlic, minced
4 Oz Mushrooms, sliced
1/2 Red Bell Pepper, diced
1/4 Tsp Black Pepper
1/4 Tsp Sea Salt
1 Medium Yellow Onion
1 Lb Flank or Flat Iron steak - thinly sliced
1 Tsp Worcestershire Sauce
4 Slice Provolone Cheese
Directions:
1. Preheat oven to 400* and spray and 8 x 8 baking dish with olive oil, set to the side.
2. Bring a pot of water to boil
3. Slice green peppers in half, remove seeds and ribs, place in the boiling water for 3-5 minutes until they are tender. Remove peppers from the water (be careful!!). Place cut side down on towel and allow the water to drain.
4. In a 12" skillet, heat olive oil on medium. Add your garlic, onion, mushrooms, red bell pepper, sea salt, and pepper. Saute for about 5 minutes, until the onions are translucent and it smells amazing.
5. Add steak slices and Worcestershire Sauce and cook until meat is cooked to your liking.
6. Place green peppers open side up in your baking dish. Fill each pepper with meat mixture and top with slice of cheese.
7. Bake in 400* degree oven for about 10 minutes, until cheese is golden brown. Serve hot!!!
Extras:
1. Top cheese off with leftover sauteed peppers and onions.
2. Personally, I like to slive the Provolone in half and put a slice in the bottom of the pepper and then cover the meat mixture on top with cheese.
3. If you need another yellow container or HAVE to have a starch with this, add some brown rice or quinoa to your pepper!
4 Slice Provolone Cheese
Directions:
1. Preheat oven to 400* and spray and 8 x 8 baking dish with olive oil, set to the side.
2. Bring a pot of water to boil
3. Slice green peppers in half, remove seeds and ribs, place in the boiling water for 3-5 minutes until they are tender. Remove peppers from the water (be careful!!). Place cut side down on towel and allow the water to drain.
4. In a 12" skillet, heat olive oil on medium. Add your garlic, onion, mushrooms, red bell pepper, sea salt, and pepper. Saute for about 5 minutes, until the onions are translucent and it smells amazing.
5. Add steak slices and Worcestershire Sauce and cook until meat is cooked to your liking.
6. Place green peppers open side up in your baking dish. Fill each pepper with meat mixture and top with slice of cheese.
7. Bake in 400* degree oven for about 10 minutes, until cheese is golden brown. Serve hot!!!
Extras:
1. Top cheese off with leftover sauteed peppers and onions.
2. Personally, I like to slive the Provolone in half and put a slice in the bottom of the pepper and then cover the meat mixture on top with cheese.
3. If you need another yellow container or HAVE to have a starch with this, add some brown rice or quinoa to your pepper!
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