I’m always looking for good and tasty ways to cut carbs without feeling hungry two hours later. I do my best each week with whole wheat bread and fiber loaded hummus and other things, but there are times when some white rice is my game. I’m not perfect and I’m ok with that. These low carb peppers hit the spot and I didn’t even feel like I’d missed out on any carbs after I ate. You’ll love these because they are filling, satisfying, and can be made with minimal prep, heck, I used leftover steak from a Sunday dinner. Don’t over think this one as you prepare it, the simple flavors of the onion and garlic with the beefiness (<–is that a word?) of the mushrooms is divine and it all tops with a slice of melted cheese. It’s really great….
There always seems to be a debate about eating red meat. While I will admit, eating it every day is probably not the best course of action, there are times when a burger or steak is required. We eat red meat about once per week, usually on Sunday night for supper. Again, we’re not doing the double double drive through, but a good steak one meal per week is a great way to start the work week and end the weekend. You’ll have to give me a meal for leftovers too. Like this one! If you’re not into red meat, you can sub in chicken, ground turkey, or any protein–or if you’re a vegetarian of any sort, quinoa or lentils would also be great in these. I like most options here and while I may have massive heart failure from eating steak once per week, at this point, it’s a risk I’m willing to take.
- 2 large peppers, cleaned, seeded & tops removed, sliced lengthwise to make four boats
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1 cup mushrooms (fresh or canned is fine, i used fresh b/c it’s what i had)
- 1 cup steak (cubed or sliced/chopped fine) any protein will do, i used leftover steak from sunday dinner
- salt & pepper
- 4 slices of provolone, mozz, or cheddar (shredded also fine)
- Pre-heat oven to 350 degrees F.
- Place cleaned peppers in 8×8 baking dish
- Sprinkle with salt & pepper
- In a medium saute pan, cook onions, garlic, and mushrooms down for about 5 minutes until juices release from mushrooms.
- Take off heat.
- Add meat and mix together.
- Place about 1/2 cup of mixture into each pepper, use it all!
- It’s ok if they heap up a bit.
- Top each with a slice of cheese
- Bake for 20-30 minutes, depending on how brown you want the tops and how cooked you want the peppers. I cook for 20 since I like the pepper to have some crunch to it.
- Serve and enjoy!
Other healthier options