Yes. It’s true. Low carb. Diet friendly. And I bet if you watched your ingredients closely, it could be gluten free as well 🙂 I made this at my boss’s house, then sent a picture to her before I ate it. She is a nutrition nut so I love sharing my adventures with her. She came home to the smell still in her house…and by lunch time the next day, she had texted me asking if “those pepper things” I made tasted good…and when I passionately responded “yes!” she asked if I could take the bell peppers and sausage in her fridge and experiment with them because mine “looked so good.” Haha!! That’s a good sign. So OBVIOUSLY this is a recipe that you can play with. And apparently it works just as well with sausage instead of roast beef. Cause when I asked her how it was…her words were, and I quote “freaking amazing.” So exciting 🙂 Try whichever variation you desire!
This was perfect for a healthy lunch!!! And a nice change for something new and creative 🙂 We love Arby’s in this house, but we know there is plenty of processed poo added there. This had the same, satisfying, “you are biting into a huge chunk of layers and layers of beef” effect as an Arby’s sammich. But if you pay attention, it’s gonna be A LOT healthier. Yeaaaaaaaaaah!!!
This was adapted from peaceloveandlowcarb.blogspot.com
So, here’s what you need:
- 4 Large Green Bell Peppers
- About 1 lb Deli Roast Beef. (I had about 14 oz) Make sure it doesn’t have sugar, artificial sweeteners, and preferably no NITRITES.
- 2 Medium Onions
- 8 oz Mushrooms (Or more. We aren’t crazy about mushrooms, so add more if you so desire)
- 6 Tbsp Butter
- 7 Garlic Cloves (I know. It seems excessive. My cloves were small, okay!!!)
- 8 Slices Provolone or other cheese (Apparently Provolone is one of the worst cheeses you can eat. Oops. I didn’t know! If that matters to you, switch it up with some better cheese! I’ll probably play with goat cheese and raw cheddar next time.)
- 1 Tbsp Worcestershire
- 1 Tbsp Wine
- Pickled Jalapenos, optional
And here’s how you do it:
- Cut your onions in half and slice into strips. Slice mushrooms. Mince Garlic.
- Melt butter in a large pan over medium heat.
- Toss in your onions, mushrooms, and garlic. Sprinkle with salt and fresh ground pepper. I like lots of pepper!!
- Caramelize the onions and mushrooms. This should take about 25 minutes, stirring often.
- While your stuffing is caramelizing, cut your bell peppers in half, and remove the ribs and seeds.
- Slice the roast beef into strips.
- Preheat oven to 400 degrees.
- When onion mixture is caramelized, add your roast beef and stir. Let cook for about 5 minutes.
- Add Worcestershire and wine to the pan to deglaze the pan. Stir and cook just a couple more minutes.
- Scoop the filling evenly into your bell pepper halves, and top with a slice of cheese.
- Plop into the oven for about 15 minutes, until the cheese is melty and browned 🙂
Pictures? Yes! Go!
Gather what you need, and slice your onions and mushrooms, and mince your garlic!
Cut the peppers in half, and remove ribs and seeds. A small, sharp knife worked well for me, and when that didn’t work I actually used a spoon to scoop out any unwanted stubborn spots 🙂
Deglaze your pan with Worcestershire and wine! Now scoop your filling into the pepper halves!