This recipe is a great way to curb a Philly cheesesteak craving while sticking to a gluten free diet. It's pretty healthy and low carb, and really doesn't lack any flavor without the bun. Not to mention it's really easy!
Shaved steak can be fairly cheap, especially if you catch a good sale, and it tends to go a long way. I really liked this recipe because I made two stuffed peppers for myself, ate one for dinner and wrapped the other in foil to save it for later. All you do is stick it in the microwave or oven to warm it up, and it's just as good as the first!
It's very filling so you don't feel like you're missing out on a bun or anything, but you could always add some rice or quinoa to the stuffing or serve it on the side.
The melted cheese on the top is the best part :) And when you roast the peppers they get so soft and tender, which is really delicious.
Cheesesteak Stuffed Peppers
Ingredients:
Approx. 1 lb shaved steak
1 medium onion
1 cup chopped mushrooms
1 tsp garlic
Salt and pepper
1/4 cup BBQ sauce
Shredded cheddar (or other) cheese to top
2 large bell peppers, cut open at top and hollowed
Directions:
- Preheat oven to 350 degrees
- Heat Tbsp of oil over medium high heat in pan
- Add steak, onions, mushrooms and garlic, and cook until steak is cooked through
- Season with salt and pepper (etc)
- Stuff peppers full with steak mixture
- Bake in preheated oven for 30 minutes, remove from oven, top with cheese and bake for 20/30 minutes more
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