I saw this alternate recipe and thought, “that looks good, but I need to go all the way.”
These philly cheesesteak stuffed peppers turned out AWESOME. And if you don’t eat the shell (I love the flavor, but I don’t eat the whole pepper) they are ONE CARB EACH.
I sort of winged it, but let me break it down for you.
- Four green peppers
- 1 tablespoon butter
- 1/4 cup onions chopped
- 1 teaspoon minced garlic
- 1/4 cup green peppers (comes from the top of the peppers you’ll cut off)
- 1lb shaved steak
- Montreal steak seasoning (or add your own salt/pepper seasoning)
- 2 tablespoons of mayonnaise
- 7 slices of pepper jack cheese
One carb each if you don’t eat the shell. Six carbs each if you do.
Next time I would add some crumbled sausage in there too for even more flavor!
Step one: Cut the tops off the green peppers and put them in the oven at 400 degrees.
Step two: Add onions, green peppers (chopped from the tops of the green peppers you just cut), garlic and butter to a frying pan on medium. Cook until they’re soft.
Step three: Add shaved steak to the pan and shake some montreal steak (or other seasonings) on top. Cook all the way through, chopping up with your spatula as you go.
Step four: Take the green peppers out of the oven when they’re soft, but not too soft to stuff. There should be some juice in the bottom, don’t dump it!
Step five: Add a slice of cheese to the cooked steak in the frying pan, and mix until melted. Turn burner off and take pan off the burner.
Step six: Rip two slices of cheese in half and add a half to the bottom of each green pepper.
Step seven: Add two tablespoons (could use less, this just makes it less dry) of mayonnaise to the steak and mix.
Step eight: Spoon the meat into the green pepper shells.
Step nine: Add a piece of cheese to the top of all the stuffed peppers.
Step ten: Put back in the oven for about five minutes or until the cheese is melted to your liking.
Step eleven: ENJOY!!!