s PHILLY CHEESESTEAK STUFFED PEPPERS ***
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s PHILLY CHEESESTEAK STUFFED PEPPERS ***
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Ingredients
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Instructions *** 8/20/20 good but way too much filling, like twice as much as needed!!!?? *** The Philly cheesesteak stuffed peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner! Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Course: dinner, Main CourseCuisine: AmericanKeyword: gluten free, recipe for philly cheesesteak stuffed peppers Servings: 6 Calories: 427kcal Author: Jennifer Banz Ingredients 3 Bell peppers, sliced in half and seeds removed 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon) 1/2 Onion, thinly sliced 16 ounces Mushrooms, sliced 1.5 pounds Sirloin steak, sliced thin against the grain 12 slices Provolone cheese Salt and pepper to taste Instructions Preheat oven to 325F. Place the bell pepper halves in a casserole dish and cover with foil. Bake in the oven for 20 minutes. Remove and set aside While the peppers are cooking, heat a large skillet over medium. Add the oil, onions, and mushrooms. Season with salt and pepper. Let sauté until soft. Push the sautéed onions and mushrooms to one side of the pan and add the steak. Season with salt and pepper. Cook the steak until browned on both sides. About 5 minutes. Remove from heat. To assemble: place a slice of cheese into each bell pepper half. Add the steak mixture, then another slice of cheese. Set your oven broiler to HI and broil the stuffed peppers for 3-5 minutes or until the cheese starts to brown and bubble. Watch carefully so the don't burn! Serve immediately. Notes for 1 serving: 475 Calories / 32g fat / 10.4 carbs / 3.7g fiber / 37.8g protein Nutrition Calories: 427kcal This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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