Monday, February 10, 2014
Grain-Free Philly Cheeseteak Stuffed Peppers
I have never been a huge fan of greasy cheesesteaks, and when I was a kid and my mom served up stuffed peppers I only ate the filling.
My, how times have changed! I could eat this easy dinner every night. I found the original recipe on Peace, Love and Low Carb; according to blog author Kyndra it's her most visited post.
I added some more seasoning to the dish, and also used a combination of bacon and roast beef for the filling. I also cooked the peppers a little bit before stuffing them, as I wanted them to be extra crisp and flavorful.
You might notice some extra peppers in the photo; I doubled it so that I could have a tasty lunch tomorrow!
Grain-Free Cheesesteak Stuffed Peppers
adapted from Peace, Love and Low Carb
2 large green bell peppers
2 tbs. olive oil, plus more for drizzling
2 tbs. butter or ghee
salt & pepper
4 strips nitrite-free bacon, chopped
1 medium sliced onion
10 oz. sliced mushrooms
4 minced garlic cloves
1 tbs. gluten-free worcestershire sauce
1 tbs. coconut aminos
8 oz. sliced deli roast beef (I used Applegate Farms), thinly sliced
8 slices organic provolone slices
Slice peppers in half lengthwise and remove stem, rib and seeds.
Put butter and olive oil in a large skillet over low heat. Add bacon, onion, mushrooms and garlic and season with salt and pepper. Cook for about 30 minutes, stirring occasionally, until onions are caramelized.
Preheat oven to 400.
Add worcestershire, coconut aminos and sliced beef to skillet with onion mixture. Stir and cook for 5-10 minutes more.
Meanwhile, place pepper halves cut side up on a baking sheet lined with foil or a Silpat. Drizzle with a little olive oil and season with salt and pepper. Bake at 400 while your filling is finishing up on the stove top (about 10 minutes).
Remove peppers from oven and place one slice of cheese inside each pepper half, then fill with meat mixture. Top with another slice of cheese.
Bake at 400 for 15-20 minutes or until cheese is starting to brown.