Wednesday, August 6, 2014

Grain-Free Philly Cheeseburger Stuffed Peppers

The title of today's recipe might be a mouthful, but I promise it's one worth trying. I was all set to make Philly cheesesteak stuffed peppers, a Peace, Love & Low Carb recipe I tried and loved a few months ago.

Here's the rub: I don't particularly like roast beef. It has nothing to do with nutrition, strictly a matter of taste. I enjoyed the peppers stuffed with Applegate Farms sliced roast beef, and I know they had a more authentic taste, but I wanted to try something different.

I grabbed some ground beef instead, and thus Philly cheeseburgers were born.

Both the caveman and I wound up much preferring this version. The ground meat really absorbs all the flavor of the mushroom, onions and sauce. It was easier to stuff in the peppers and somehow just "worked" better for me.

I'd love you to try these out and let me know what you think!

Grain-Free Philly Cheeseburger Stuffed Peppers

3 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
1/2 lb. organic ground beef
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.

While mushroom mixture is cooking, heat a little olive oil in a separate skillet over medium heat. Add ground beef. Use a wooden spoon to break up the meat and cook until it’s just no longer pink.

Preheat oven to 400.

Add worcestershire, coconut aminos and ground 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.

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.

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