Update version of this recipe on my food website TJsTaste.com!
A long time ago, at a friend’s house, I was served a very basic yet very tasty Philly Cheese Steak Stuffed Green Pepper. It contained all the classic, basic flavors of a traditional cheese steak sandwich–the meat, the cheese, and the onions–only, instead of bread, a green bell pepper was its holding container.
So, last week I decided to reproduce this tasty Philly cheese sandwich in a bell pepper while adding a twist or two of my own. Both my hubby and I like medium spicy foods (not to mention we enjoy the added health benefits of them), so I also went ahead and kicked the heat up a notch.
My key motivation for making this dish was the fact that it is, in fact, quite low carb. That’s important to me as I have been doing (and succeeding, might I add) the Trim Healthy Mama weight loss plan. So this fit in with that just perfectly.
This dish is fairly quick to throw together, and it’s very easy, too. It has a little kick to it, but no too much (in my opinion anyway). Plus, the resulting goodness is very, very tasty! My husband even proclaimed that it was SO good that it has now become his top favorite meal!
You can serve this dish on its own (my hubby and I were just fine eating it all by itself) or you can serve a side of veggies or a side salad along with it.
Now, a note about this dish. I recommend using a healthful roast beef sandwich meet such as that sold by Applegate. Applegate pays heed to high quality and does not add any nitrates or nitrites (that’s the stuff that makes many lunch meats a pleasant pinkish hue; however, it’s also a carcinogen) to their lunch meat.
- 3 green bell peppers
- 2 tbsp. unsalted butter
- 1 c. white mushrooms, thinly sliced
- 1 small onion, thinly julienned
- 3 cloves garlic, minced
- 2-1/2 lb. thinly sliced natural roast beef (such as that made by Applegate), julienned
- 1 tsp. Real Salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. red pepper flakes
- 1 c. pepper jack cheese, shredded
Preheat the oven to 350° Fahrenheit.
Cut the green bell peppers in half lengthwise, removing the seeds and the white parts. Place on a greased baking sheet; set aside.
Melt the butter in a skillet over medium-high heat. Add the mushrooms, onions, and garlic; saute until tender and golden.
Add the julienned roast beef, salt, cayenne pepper, and red pepper flakes. Saute until warmed through.
Stuff the peppers with the meat mixture and top with cheese.
Bake for 15 to 20 minutes or until the peppers are just tender and the cheese is lightly browned on top.
Adapted from S