Philly Cheese Steak Stuffed Bell Peppers

Eating healthy has to be a way of life. It's not a diet. It's not a destination. It's a journey. Along this journey of finding healthier ways of eating our favorite foods, we stumbled across an idea for Philly cheese steak stuffed bell peppers.

Instead of bread, use your favorite cheese steak fillings and bake them inside a bell pepper! Split the pepper in half, straight through the stem. Clean out the ribs and the seeds, then line each pepper half with a slice of Provolone Cheese. Set aside while you cook the filling.

Saute sliced onions with butter and olive oil over medium heat until they are golden brown and nicely caramelized. My family is not a big fan of mushrooms, so I didn't include any in this recipe. If you are a fan though, you will want to add them. I love the additional flavor they bring to the peppers. (I am a lone mushroom lover in a house of fungus haters. You should feel sorry for me.) Toss in a few cloves of minced garlic and continue to cook another minute or two.

Once the onions (and mushrooms) are caramelized, add thin strips of sliced roast beef and sauté until everything is heated through.

Fill each pepper half with the meat mixture until nearly overflowing. Cover everything with another slice of provolone cheese. Bake these stuffed bell peppers until the cheese on top is a nice golden brown.

I let mine go about 30 seconds too long, but they were still delicious!

At only 6 carbs per serving, you can't go wrong with this healthy alternative to the traditional Philly Cheesesteak Sandwich. The caramelized onions and garlic make the meat so flavorful, you won't even miss the bread. I promise!