Philly Stuffed Peppers

Description

Low Carb, and portable :)

Details

Cooking Time:		30
Recipes Makes:		4
Calories:		570
Carbs:		17.4
Fat:		31.5
Protein:		54.3

Ingredients

• 1 lb Thinly Sliced Sirloin Steak (or you can use roast beef)
• 8 Slices Provolone Cheese
• 4 Large Green Bell Peppers
• 1 Medium Sweet Onion
• 1 pound White Mushrooms
• 3 Tbsp Butter
• 3 Tbs. Olive Oil Salt and Pepper – to taste

Directions

1. Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms.
3. Saute over medium heat with butter, olive oil, and a little salt and pepper.
4. Saute until onions and mushroom are nice and caramelized.
5. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.
6. Preheat oven to 400F
7. Add steak to the onion/mushroom mixture and stir to combine.
8. Line the inside of each pepper with a slice of provolone cheese.
9. Fill each pepper with meat mixture until they are overflowing.
10. Top each pepper with another slice of provolone cheese.
11. Bake for 15-20 minutes until the cheese on top is golden brown.
12. *Note I would pre-roast the peppers so the consistency of them can absorb all the flavors.

from PfaffChiro - more details here! 

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