Thursday, November 7, 2013

Philly stuffed peppers

This recipe is from the site, quick and easy recipes. I've made it once before and we really liked it. It's simple, tasty and low carb. I had tator tots with it and Mike had salad. I made extra too so we can have some for left overs. 

3 green bell peppers
8 oz fresh mushrooms, cleaned and sliced
1 medium onion, sliced
7 oz roast beef, lunch meat 
12 slices provolone cheese, deli

Start off by sautéing the onions and 
mushrooms in butter.

While they are cooking slice the peppers in half length wise and clean out the insides. 
Then put a piece of cheese on the bottom peppers. 

Add in the roast beef when the onions and mushrooms and done. Just to heat through. 

Then stuff the peppers and top each one with cheese. 

Then bake them at 350 until the pepper is cooked and the cheese is melted and brown on the top. 

That's is. Easy and delicious. 

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