Philly Cheesesteak Stuffed Peppers

I spent about 36 years of my life hiding from beef, specifically steak. I am 37. So you can imagine my surprise when I discovered how much I love grass fed beef and even some types of steak. My body feels SO GOOD on beef. I know this isn’t the case for everyone, but for me, I’ve found brain food I was missing for a long time.

(Side note – benefits of grass fed beef include higher omega 3s for brain health and higher conjugated linoleic acid, which means reduced cancer risk, decreased “bad” cholesterol, improved blood sugar, and increase in muscle! It’s also high in B12, which is super important for those of us with the MTHFR mutation.)

These philly cheesesteak stuffed peppers are soooo easy to make and can be finished in under 30 minutes. They are keto-friendly for my keto-loving friends. If you don’t do cheese, no worries. They are delicious without, as my dairy-free 2 year old can tell you.

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Ingredients:
  • 4 bell peppers of any color, halved with seeds removed
  • Avocado oil
  • 1 yellow onion, diced
  • 1 box sliced mushrooms
  • 2 sirloin steaks, cut in thin pieces, seasoned with salt, pepper, and oregano
  • 2 cups riced cauliflower
  • 8 slices organic provolone cheese or grass fed cheddar
  • Optional add-ins: jalapenos, buffalo sauce, hot sauce of your choice
Directions:
  1. Heat oven to 350.
  2. Place  prepared peppers in a large pot of boiling water and boil for 2-3 minutes until softened. Remove and pat dry with water. Place on baking sheet covered in foil.
  3. In a pan or skillet (I used cast iron), pour a tablespoon avocado oil and saute onions and mushrooms until soft, then add steak and cook until cooked through. Drain excess fat.
  4. In a separate pan or dish, heat riced cauliflower until cooked and soft. Add to meat mixture and stir around until everything is evenly mixed.
  5. Place meat/veggie mixture into each bell pepper half.
  6. Cover each pepper half with one slice cheese, or leave as is for dairy-free peeps.
  7. Place in oven and bake for 10 minutes, then turn to high broil for 3.
  8. Remove from pan, serve and enjoy!

This recipe feeds a family of 4.

Note – you can use more bell peppers, as we had more beef/veggies left over after all the peppers were stuffed. It makes great leftovers. You could also slice up the bell peppers and eat this bowl-style and not worry about the pepper-stuffing. But this was much more fun!

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