Philly Stuffed Peppers

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I love carbs and I’d spend 30 additional minutes at the gym, over giving them up.  I hear from a lot of my friends that they are always trying old favorite recipes with less carbs by way of low carb this or that. I recently overheard someone that I work with, talking about making stuffed peppers to try and curb her craving for a philly cheese steak sandwich. She didn’t have a recipe per se, but I got the idea. Lucky for all of us, I can make these things up. see also: this is why I don’t bake.

If I had gotten this recipe to you when originally intended, you could have had it around Christmas. It’s very festive with the green and red peppers. ho. ho. ho.

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Philly Stuffed Peppers

recipe by: yours truly

Serves 2

ingredients: 

2 large bell peppers, halved and seeded (i used one red and one green)

2 tablespoons butter

1 tablespoon olive oil

2 medium onions

3 slices white american

8 ounce package of fresh mushrooms

2/3 pound sirloin filet

1 cup beef stock (or broth)

salt and pepper

instructions and directions: 

Heat over to 400 degrees.

In a small sauce pan, heat butter over medium heat and saute onions slowly, until caramelized, about 30 minutes.

Line peppers cut side down on a parchment lined baking sheet. Bake for around 25 minutes, until peppers are softened but still retain their shape. Remove from oven and set aside.

After you’ve gotten your peppers and onions going, add olive oil to a large skillet, over medium heat and saute mushrooms for 5 minutes. Add sirloin filet and saute for 5 minutes more, or until the meat is no longer pink.  Season with salt and pepper. Turn heat to medium high and add broth. Simmer until the broth is mostly evaporated. Add onions to the mixture and season with salt and pepper to taste.

Cut one piece of cheese in 4 squares. Cut the other two pieces into strips (4 each) for 8 total. Am I losing you??

Turn peppers over and place one square of cheese in the bottom of each. Stuff each pepper with equal amounts of sirloin/mushroom/onion mixture and top each pepper with two cheese strips.

Bake for 5 minutes or until cheese has melted!

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