Philly Cheese Steak Stuffed Peppers

By srumbel

These peppers are tasty, tasty, tasty ... and, without the bread, they're a lower-carb way to enjoy a Philly cheese steak, to boot.

from thekitchenismyplayground

Ingredients

• 2 large green bell peppers
• 1 large onion, sliced vertically
• 8 oz. fresh button mushrooms, sliced
• 4 slices deli roast beef, chopped
• 8 slices provolone cheese
• 2 T. butter
• salt & pepper, to taste

Preparation

Step 1

Slice peppers in half lengthwise, remove seeds and ribs; place in a baking pan coated with non-stick cooking spray. Line the inside of each pepper half with a slice of provolone cheese.
Melt butter in a saute pan over medium heat. Add sliced onion to the pan and cook until tender, about 7 minutes. Add the sliced mushrooms and cook for about 5 minutes more. Add chopped roast beef and cook until heated through, about 1 minute. Season with salt and pepper, to taste.
Divide the meat filling mixture evenly between the pepper halves, filling each pepper until heaping full. Top each pepper half with a slice of provolone cheese.
Bake at 350 degrees for 40-45 minutes until peppers are tender, covering loosely with aluminum foil after the first 20 minutes of baking.