Thursday, May 24, 2018

Philly Cheesesteak Stuffed Peppers - KETO

I've cut back on the "keto" but am trying to remain low carb. KETO is very difficult when your husband LOVES carbs. I can do without the bread, rice and pasta but potatoes are difficult to leave alone. I don't buy them, so that helps.

At least once a week I get a hankering, similar to a craving except I'm not pregnant, and I want something carbs. This desire normally comes in the form of pizza or a sub.
Oh a sub...a hot sub with melty cheese. Philly cheesesteak! YES that's the ticket but come on let's be honest, that is super high in carbs because of the large roll. So I opted for a low carb version.

I love sweet bell peppers so I decided they would be "the bun" in the cheesesteak.
Top it with some nice thick slices of provolone and it's a winner.
You could do this in the oven but I did it on the stove top, just placed it on low heat with a lid on top and Viola! 

2 large sweet  bell peppers (use green if you prefer)
1/2 - 1 lb lean ground beef
1-2 TBSP butter
1/2 onion thinly sliced
1/2 cup chopped mushrooms (optional)
salt and pepper to taste
garlic,minced 1 clove
2 TBSP steak sauce (A1 or something similar)
provolone cheese slices

In a large cast iron skillet or non stick pan, saute the onions, garlic, mushrooms and ground beef in butter until done. Add salt and pepper while cooking. Slice the peppers in half and clean out the seeds. Stir in the steak sauce then simmer until it reduces. Now spoon the mixture into the pepper halves and set them in the skillet. Top with cheese. Place a lid on top, reduce heat and allow cheese to melt. If you want your peppers "cooked" you can do this longer or place them in the oven. I like mine a tad crunchy.

You can serve these alone, with a salad or whatever you choose. I happen to have some leftover collards so that is what we had.

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