Cheesesteak Stuffed Peppers
Guys, a low carb cheesesteak. How can you say no? I mean let's be real, nothing beats bread but with the summer creeping up on our asses it's time to get with it.
Also does this dish scream HELLO SPRING or what? The colors are just so eye catching. I love a good bell pepper but I know plenty who do not, you can totally eat this without the pepper and make it into a bowl but the cheesesteak's gotta grip on to something, you know what I'm sayin?
Bell peppers aren't exactly THE cheapest, I always love the orange and yellow. But green is always the cheaper of the colors so if you tryna go cheap, go green. Some produce stands have crazy good sales though so I recommend going colorful because, why not.
Before we stuff these peppers I like to quick bake them to make sure the peppers are tender enough. We cook the insides before stuffing them so really the only thing we need the oven for is to melt the cheese so make sure to pre bake your peps.
I like to keep the stem on because it adds some character.
For the filling I used a flank steak. It's super easy to work with and with a sharp knife you can really get it thin. Just make sure to cut across the grain so you're not chewing into next century.
A fun tip, freeze the steak a bit to get it super super cold so when you go to cut it, it makes it easier to cut thinner strips.
I flash pan fry the strips. I get the pan as hot as I can and get the flank strips crusty. I fried up some onions too to add a buttery layer to this dish.
Cheese - go with your fav. I used a sharp provolone, it just melts too good. Mozzarella would be a great add here too.
Then bake em until bubbly and melty. I like to add on some fresh Thyme here to add some freshness and I just love it with this cheesesteak filling.
This is the perfect dish for the warm weather coming up and it's super low in carbs! Not to mention a quick dinner, this would be perfect on the grill too! Which reminds me to tell you guys
I AM FINALLY GETTING A GRILL
AND I CAN'T WAIT TO SHOW YOU NEW GRILLIN RECIPES
have any grill ideas, feel free to DM me on instagram (@eatlovegarlic) or comment below!!
Cheesesteak Stuffed Peppers
yield: 6 - half peppers
prep time: 10 minutes
bake time: 25-30 minutes
4 large bell peppers, cut in half and deseeded
1 Tbs Olive Oil
1 large Vidalia onion
Garlic - 5 cloves
1 Tbs butter
2 tsp fresh thyme roughly chopped
Flank Steak (16 ounces) patted dry, this helps to crisp
Fresh cracked pepper
Provolone Cheese (9 slices)
Preheat oven to 400 degrees and slice your peppers in half, deseeding them.
Place peppers in a baking dish, cut side up and bake until almost fully tender, about 15-20 minutes.
Meanwhile, bring a pan over medium high heat - go as high as you can without smoking your house out.
As pan is heating, take your flank steak and cut thinly across the grain and slice into strips. A nice sharp knife really helps here. Season the steak WELL. Get generous with it, lots of pepper and salt.
When steak is all cut and seasoned, add olive oil to the pan then carefully add in your steak. Brown the steak evenly then remove from pan and place on paper towels to drain off any excess moisture/oil.
In the same pan, bring to medium heat.
Cut your onion into thin rings and add to the pan to sauté with butter. Cook until onions are tender and slightly browned.
Take your partially baked peppers and fill them with the steak & onions and then top with cheese. I did 1 1/2 slices of cheese per half pepper.
Bake for 10 minutes until cheese has melted and peppers cook through.
Garnish with fresh thyme or your favorite herb
Macros for 1 serving (1/2 stuffed pepper with cheese)
11.5g Carbs | 21g Fat | 28.2g Protein | 1.8g Fiber | 340 Calories
**can vary based on ingredients used**
Where did the bell peppers go to have drinks?
The salad bar.