Philly Cheese Steak Stuffed Peppers

In a house with picky eaters I am always trying to find ways to take our favorite recipes and revamp them in a healthy way. One of my husbands favorite meals is a yummy, gooey, meat filled Philly Steak and Cheese. My original recipe I lightened it up but it was still carb filled. This time around I decided I would cut out all the bread and mayo and stick to the basic elements.

I was a littler nervous that my husband would look at it and scoff, but he didn't! He actually enjoyed it. Success.

This recipe is super simple and only uses green peppers, minute steak/shaved steak, onions, evoo, and mozzarealla cheese! To view the full recipe scroll to the bottom.

You're going to want to take a sweet onion and cut it into this strips and sauté them in he evoo, on high, until they are translucent.

Once the onions are cooked, add the steak. I usually tear mine into smaller pieces, but it all depends on what size it comes in. I just find it makes it more enjoyable to have smaller pieces instead of a deli meat size piece. 

Add the steak to the onions and cook until it's no longer pink. Keep stirring it around because it will stick to the pan. 

It will look like this!

Preheat your oven to 375º. Cut your green peppers length wise and take out the seeds and ribs and lay on a baking sheet. You're going to take some of the mozzarella (or cheese of your liking) and line the inside of the pepper.

Take the cooked onions and steak and fill 'er up!

Cover that delicious steak with more cheese

Pop in the oven for about 15-20 minutes. If you want the peppers to be a little softer you can add some water to the pan and cover it with tin foil to trap the steam.

Voila! Healthy, no bread, steak and cheese!

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