Philly Cheesesteak Stuffed Pepps

This recipe is ALL the taste, minus all the carbs and definitely a favorite in our household. I have never liked onions, I still say I don't like them, until I perfected the art of the caramelized onion. In all honesty, it was learned through googling. Google and YouTube are my saving grace often.

The recipe for us two, or one half each for a family of four:

2 large Green Peppers, seeded and halved
1 medium sized yellow onion
1/2 lb deli roast beef
4 cloves of garlic, diced
4 slices provolone cheese

First I caramalize the onion (we all have our own ways, google it ;-) )
When that process is about finished I add the diced garlic to the pan to brown and kick the flavor up a notch. If you like your peppers softer, drizzle a small amount of EVOO over the halved, seeded peppers and toss in the microwave for a few minutes.

Preheat oven to 350. Place peppers on sheet pan, if you didn't throw them in the microwave, drizzle a SMALL amount of olive oil on them now. Stuff the peppers in the following order. 2-3 slices roast beef top with caramelized onions. top with one slice of provolone cheese. Then for looks, I like to top off with a few more onions. I always finish off with a little cracked pepper. Bake for 20 minutes or until cheese is a gorgeous golden brown.

The calories from skipping the bread, or in our case the fact that we have to eat gluten free, make this recipe one of our favorite healthied up meals.

Happy Cooking! :-)