Not everyone is a fan of stuffed bell peppers, I love them! To me, food taste better the next day. If you have a hard time eating leftovers or live with someone who does, get creative and turn them into different meals. You’d be surprised what a little disguising can do.
What I liked about this dish is that it’s easy and conveniently quick to make. AND it’s low carb and gluten-free for those folks who are looking for those types of recipes.
8-12 oz. Thinly Sliced Roast Beef
6 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Crimini Mushroom – Sliced
1-2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
Preheat oven to 400°
Slice peppers in half lengthwise, remove ribs and seeds.
In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Cook for about 5-10 minutes.
Line the inside of each pepper with a 1/2 a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with a full slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Makes Servings: 4