Philly Cheesesteak Stuffed Peppers

http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html
Philly Cheesesteak Stuffed Peppers
I can't believe I did not think of this sooner. I'm not going to lie, as soon as the idea came to me, I felt like a culinary genius. If you can't tell by now, I like finding creative vessels for my dishes. I have had a lot of fun with avocados with this same concept. These pepper are great for lunch, dinner or even as an appetizer. I hope you enjoy them as much as we did!!

INGREDIENTS
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste
(2 Tbs. Peace and Love)

DIRECTIONS
Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Serve and Enjoy!!

Makes 4 servings - 6 net carbs per serving