Philly Cheesesteak Stuffed Peppers (low-carb) #diet #dinnerhealthy

Philly cheesesteak stuffed peppers are an extraordinary option to Philly sliders that are made with bread. Simple to get ready, low in carbs and gluten free – I can call this an ideal supper!

These Philly cheesesteak stuffed peppers are so ideal for those of you that are following the Keto Diet. You can make all fixings early and rapidly set them up on your bustling evenings.

There's a sustenance truck in Seattle that has the best Philly cheesesteak sliders, I would get them when I needed to treat myself. I found that when I ate, the best piece of the sliders was within in any case. This is the reason I cherish the low-carb alternative to such an extent. The stuffed peppers are similarly as delightful, and I get the chance to keep my waistline.

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Ingredients

• 3 green bell peppers
• 1 lb mushrooms
• 1 onion
• 1 lb beef sliced into thin strips
• 12 slices Provolone cheese
• oil for cooking
• salt & pepper to taste

Instructions

1. Prepare the ingredients for the recipe
2. Preheat skillet with oil. Add mushrooms and cook until they’re slightly browned. Add diced onions and cook until golden brown. Remove form the skillet and set aside.
3. In a same skilled, brown sliced beef. Add the mushroom mixture and season with salt and pepper to taste. 
4. Slice bell peppers in half, clean out the inside. Place one slice of cheese on the inside of peppers, top it off with beef mixture and cover with cheese. 
5. Bake stuffed peppers at 400℉ for 25 minutes. 

For more detail : bit.ly/2KdCoVT

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