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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
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.
Hi Niki - I also live with IC. I blog about my IC - I was hoping to feature this recipe on my blog. Would that be okay? Here is the link: http://hello-endo.blogspot.com/
ReplyDeletePlease let me know by responding to helloendoblog@gmail.com
Thanks!
Heather @helloendoblog
Absolutely!!!! Although, I cannot take credit for its originality. I found the recipe on Pinterest.com as the blog states. Here's the link to whom actually made the recipe.... http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html
ReplyDeletei cant do green peppers have you tried them with red or yellow??
ReplyDeleteFor anyone wondering this, I do it with red peppers all the time, and it works well.
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