At Bite Size Wellness we strive to bring you the best of health and wellness one bite at a time. If you think about it each day is made up of little bites that we make, say, see and do for our healthy lifestyle.
Sometimes that includes drooling over great recipes like these Philly Cheesesteak Stuffed Bell Peppers from Peace Love & Low Carb.
Taking a popular food item and transforming it into a whole new dish is one of our favorite things about the food world. A wedge salad is so different than a regular ‘ol salad and cake on a stick…don’t get us started. You know our love for breadless sandwiches is never ending so when we saw one of our favorites nestled so nicely in a bell pepper we said allowed: “culinary genius.”
Hence why we had to share today’s Daily Bite as a recipe you must make.
Grab your fork. Just kidding…YOU DON’T NEED ONE!
Photo tutorial via Recipe by Photo
Recipe instructions via Peace Love & Low Carb
INGREDIENTS
- 8 oz. Thinly Sliced Roast Beef
- 8 Slices Provolone Cheese
- 2 Large Green Bell Peppers
- 1 Medium Sweet Onion
- 6 oz. Baby Bella Mushrooms
- 2 Tbs. Butter
- 2 Tbs. Olive Oil
- 1 Tbs. Garlic – Minced
- Salt and Pepper – to taste
DIRECTIONS
- Slice peppers in half lengthwise, remove ribs and seeds.
- Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
- Preheat oven to 400*
- Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
- Line the inside of each pepper with a slice of provolone cheese.
- Fill each pepper with meat mixture until they are nearly overflowing.
- Top each pepper with another slice of provolone cheese.
- Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!!
Makes 4 servings – 6 net carbs per serving
Peace Love & Low Carb has MANY fabulous recipes so be sure to check out Kyndra’s site for more genius meal ideas.
What is your favorite breadless sandwich? What is a must-make recipe on your list?
Share your favorites in the comment section below or tweet them to @BiteSzWellness.
fork photo credit: nickwheeleroz via photopin cc
Tried this tonight and I was pleased! Thank you for the recipe! The only think I would change is cooking the pepper a little before adding the stuffing. They were a little under cooked for me but otherwise, EVERY yummy!
Glad you loved it! Great tip on cooking the pepper beforehand. Thanks for reading Holly.
Hi Talia,
I noticed that you give credit for the fork picture at the top of the post, but not the photo tutorial picture that I created here:
http://www.recipebyphoto.com/philly-cheesesteak-stuffed-bell-peppers/
Also, a lot of people don’t realize this, but if you’re promoting someone else’s recipe, you shouldn’t actually post the recipe. You should encourage your readers to visit the recipe creator. Otherwise, you’re not adding any value. You’re just stealing the recipe.
Thanks,
Lilly
Hi Lilly! Thank you so much for reaching out to BSW. I appreciate your comment and I’m very sorry your photo tutorial was not sourced appropriately. As with many things on the web it is often difficult to track down the original source. Anyway, I have updated the post to include a link to your photo guide/website and made an edit regarding visiting Peace Love & Carb for more recipe inspiration. Look forward to seeing more of your tutorials. Thanks!
I don’t agree at all. I see lots of websites where a whole recipe is reposted, and the person gives credit to the original author. I don’t think there is a book written on this subject, so this is just rude. She cited her source, and that’s what matters.
Thank you Annette! I do try my best to share great recipes on the web fairly. Appreciate your understanding!
[…] https://dashofwellness.com/2013/01/daily-bite-make-philly-cheesesteak-stuffed-bell-peppers/ […]
Made this for my need-to-be gluten-free husband. He loved them. I used orange bell peppers. Hubby liked them not cooked all the way, still a little crunchy. He added crushed red peppers.
Thanks,
Carla
Great idea to swap out the green pepper for the orange bell pepper! Glad you enjoyed them.
[…] Original blog post: https://dashofwellness.com/2013/01/daily-bite-make-philly-cheesesteak-stuffed-bell-peppers/ […]
[…] Normally I am not one to post pictures of my food. But today I was pretty excited about a new recipe that I tried and successfully made It was a recipe that I found on the magical website of the universe pinterest (of course!) It was for Philly Cheese Steak Stuffed Peppers […]
These were made tonight for dinner and they were to die for thanks so much for posting these 🙂
So glad you loved our spotlighted recipe. We can’t get enough of this one in our house!
Made these for dinner tonight and oh my gosh I wanted to eat them all!!! So incredibly delicious and super easy to make. I like that the bell pepper wasn’t cooked all the way and that they were still slightly crunchy. I used 3 peppers instead of two and had the perfect amount of filling for all 6 halves. Cannot wait to make these again! If my boyfriend doesn’t hurry up and get home his peppers will mysteriously disappear! Just sayin’…
So glad you loved them! They are a favorite in our house too 🙂
[…] pin is derived from a blog called Bite Size Wellness. Based on the description the goal was to eliminate the bread and make the cheesesteak a healthier […]
[…] (Adapted from https://dashofwellness.com/2013/01/daily-bite-make-philly-cheesesteak-stuffed-bell-peppers/) […]
I am SO making these next week!!!! YUM!!!! Fantastic idea!