Philly Cheesesteak Stuffed Peppers

Here is another great recipe courtesy of pinterest.com. It is one of the places that I find a ton of inspiration for recipes, decorating, you name it. It can also suck up hours of time so I suggest looking at it only when you have time to kill!

As you may or may not know Dr. Court is from New Jersey just outside of Philly. What is one of the things Philadelphia’s famous for…? Cheesesteaks, of course! If you’re reading this blog, then you’ve probably figured out that we don’t eat a lot of grain. We may have some occasionally but for the most part we avoid it. So, that means no cheesesteaks for us. Until now….this recipe for Philly Cheesesteak Stuffed Peppers means we can get the flavor of a cheesesteak without the bread! Genius! This recipe is so go the way it was I didn’t do anything different to it. This is exactly as I found it on Peace, Love and Low Carb via pinterest.com.

 

Philly Cheesesteak Stuffed Peppers

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Organic Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbsp. Butter

2 Tbsp. Olive Oil

1 Tbsp. Garlic – Minced

Salt and Pepper – to taste

 

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

 

NOTE: We doubled the recipe to have leftovers.

Summer Veggie Bake

Hello Summer! It’s been a while since I lasted posted a recipe. I have to admit that I was in a new recipe funk and couldn’t come up with something interesting to share with you. We were in our easy rut of grilling our meat and veggies for dinner, Veggies Scrambles for breakfast and lunch was usually leftovers or salads since we’ve had a TON of lettuce from our CSA. However, in the last week I have tried a couple of new recipes that I am really excited to share with you because they are super easy and delicious. Today’s recipe is a Summer Veggie Bake.  We recently had a version of this at dinner party and I thought it was fantastic so I came home and tried to recreate it. I happened to have a bunch of fresh herbs on hand from other recipes and some fresh tomatoes from a local farm stand.  I think it’s turned out pretty well maybe even a little better than the one we had at the party, if I do say so myself! 😉

Give it a try and let me know what you think. What other veggies could you add to change it up a bit? Herbs?

 

Summer Veggie Bake serves 4

1 large organic yellow squash

2 small – medium organic zucchini

2 tomatoes

1-2 shallots

Fresh basil, parsley, and oregano

Salt and pepper

 

1. Preheat oven to 350 degrees

2. Grease an 8×8″ pan. (I freeze the butter wrappers so I used that to lightly grease the pan.)

3. Thinly slice the tomatoes, zucchini and yellow squash into rounds. Also, slice the shallots so they create thin rings.

4. Chop about 1/4-1/2  a cup each of fresh basil, Italian parsley and oregano.

5. Place a layer of tomatoes, zucchini, yellow squash in the pan. Top with some shallots and herbs and a dash of salt and pepper. Continue to layer in the pan until you are out of ingredients.

6. Bake covered at 350 degrees for 30 minutes or until the veggies are tender.

7. I cut the 8×8 dish into quarters and served a slice to each of us. You can top with Parmesan cheese if you would like.

Note: I would make my slices thinner the next time I make this dish. It still tasted yummy but it would layer a little better and cook more evenly if they were more uniform.

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