Coming off of a holiday season full of excess, we vowed to start the year off with a menu of healthier, low-carb meals to detox. I was a bit skeptical at first that this recipe would provide enough flavor since the recipe seemed so basic. Boy was this meal a nice surprise! Huge hit with the kids, quick & easy to prepare, and healthy! Wins all around!
Ingredients
- 8-9 thinly sliced roast beef or any kind of cold cuts you like
- 3 large bell peppers
- 8 mushrooms, sliced
- 9 slices mozzarella cheese (I used Provolone and it was great)
- 2 garlic cloves, chopped
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- salt and pepper
Preparation
In a skillet, melt the butter over medium heat. Add the onions, mushrooms and garlic, and sauté until they are golden and all liquid is absorbed (about 20-25 minutes), stirring occasionally. Cut roast beef into thin strips and add to the mushroom mixture. Add salt and pepper. Stir well and cook for 1-2 minutes. Set the mixture aside.
Preheat oven to 400°F. Slice bell peppers in half lengthwise and remove seeds. Line the inside of each bell pepper with half a slice of mozzarella cheese.
Fill each pepper with mushroom-beef mixture until they are nearly overflowing.
Then top each one with a slice of mozzarella/provolone cheese and place them in a casserole dish.
Bake in the oven until cheese is melted and browned, about 15-20 minutes.
Serves: 4
Recipe: http://cookingandcooking.com/recipe.php?recname=Philly%20Cheese%20Steak%20Stuffed%20Bell%20Peppers
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