I’ll be honest with you: I’ve never been a fan of stuffed peppers. I hate mushy peppers and when you bake them, that texture seems inevitable. But then I saw a recipe for Philly Cheesesteak Stuffed Peppers from Peace, Love, and Low Carb. They looked so good, that I knew I had to try them.
Originally I was going to make these for dinner tonight, but then I realized that the boys would probably complain and since I’m not feeling great today, I just didn’t want to deal with that. And it’s just as well because I only had enough steak for two servings — me and Drew!
I did make several changes to the original recipe. But since I didn’t measure anything (I rarely do!), I can only give you a basic idea of what I did.
First, I melted butter (I used clarified butter for no real reason other than that’s what I grabbed out of the fridge). Then, I sauteed a bunch of sliced onions with salt and pepper until the got soft.
Next I added thinly sliced steak. I used beef tenderloin. (Grass-fed beef tenderloin is on sale at Shop Rite this week, so I was all over that — I cut it into steaks and used the small end to make this dish.) I seasoned it with a little more salt and pepper and a few dashes of Worcestershire sauce. While the steak cooked I cut a green bell pepper in half and removed the seeds.
I put some shredded Italian cheese blend on the bottom of each pepper half, then divided the cooked steak and onion mixture between the pepper and then topped it with more shredded cheese.
I baked the peppers at 400 degrees until the cheese was all melty and delicious-looking. I think it took about 15 minutes (really, I wasn’t paying attention).
Then I served those babies up with an arugula, tomato, and sunflower seed salad with My Friend Michelle’s Vinaigrette.
Then the real test: would Drew like it? And yes. Yes, he did. He requested I make it again, even
These were so much more fun to eat than many of the other low-carb cheesesteak recipes where you basically throw all the ingredients in a bowl. The peppers retained a crispness and the cheese was gooey and the steak was delicious (of course — it’s steak!).
Be sure to check out the original recipe for exact measurements if you don’t want to fly by the seat of your pants like me