![These Philly Cheesesteak Stuffed Peppers are a delicious low-carb spin on the classic sandwich These Philly Cheesesteak Stuffed Peppers are a delicious low-carb spin on the classic sandwich](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3UJkvRE3poRgVy7eW98869EvfaPkwxeHg2PzcSwVjzfIp86Nml_AXlx4f8n_N09ipK-0ZxvGmq2yEQxZq_mm6Wder0RXs-kQuZKjZz8_J46qDPS2E0c3P2PeP_oKkQh4z4ff1rKWXgk/s1600/Philly+Cheesesteak+Stuffed+Peppers.jpg)
Ingredients
- 2 tbsp olive oil, divided
- 4 green peppers, cut in half
- 1 sirloin steak
- 1 1/2 cups sliced mushrooms
- 1/2 red pepper, sliced
- 1 small red onion, sliced
- 2 cups mozzarella cheese, grated
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season with salt and pepper and bake in a 9x13 dish covered with tin foil for 10 minutes.
- Add remaining 1 tbsp of olive oil to a large frying pan and heat over high heat until oil is smoking. Add steak and sear for 1 minute per side. Remove from heat and slice very thinly across the grain when cool enough to handle.
- In same skillet, add mushrooms and cook until they start to release juices. Add onions and red pepper, sauteeing for 2-3 minutes until tender and seasoning with salt and pepper.