Low Carb Philly Stuffed Peppers

Low Carb Philly Stuffed Peppers

Ingredients

  • 1 Tbsp Olive Oil Divided
  • 1 Onion, Sliced Thinly
  • 1 Tsp Minced Garlic
  • Salt And Pepper
  • 2 Large Green Bell Peppers, Halved (Seeds Removed)
  • 1 Lb Steak – Minute, Sirloin Cut Into Small Pieces
  • 1 Tbsp Worcestershire Sauce
  • 2 Slices Provolone Cheese
  • 1 Cup Queso Melting Cheese

Directions

  1. In a medium skillet, heat 1 teaspoon olive oil over medium heat. Add onions and garlic and sprinkle lightly with salt and pepper. Stir. Place pepper halves on top of onions. Cover and cook 15-20 minutes until onions are golden brown- stirring onions occasionally. Lower heat if needed to prevent burning. Uncover last few minutes of cooking. Remove onions and peppers from skillet into a large bowl.
  2. Add 1 teaspoon olive oil to skillet and turn heat to med high. Add Worcestershire sauce to steak pieces and stir then cook in 2 batches -stir frying until browned and cooked- about 2-3 minutes. Add 1 teaspoon olive oil to skillet for each batch of steak cooked. Add cooked steak to bowl containing cooked onions and stir to combine.
  3. Place ½ slice provolone cheese in the bottom of each pepper half, then fill peppers with steak/onion mixture. Heat queso cheese then drizzle evenly over peppers. Place peppers back in skillet on low heat. Cover and heat until thoroughly warmed.