Philly Steak Stuffed Peppers (Primal Optional)
I love a good Cheese Steak...but can do without all that bread. There's a place called Super Sub where I grew up in Beverly, and they made the most amazing Philly Cheese Steaks! I would always order mine with peppers, onions, mushrooms, extra cheese and bacon. Aaaah...those were the days when I could stomach gluten. Now, not so much. So why not stuff a bell pepper with all that yumminess and skip the stomach pains and bloat? Here ya go!
Philly Steak Stuffed Bells (Primal Optional)
INGREDIENTS 3 Red or Green Bells 1 lb Skirt Steak..sliced thin... 1/2 pound bacon...chopped 1 large Onion...chopped Mushrooms...diced (amount to your liking) 2 Cloves Garlic...minced salt and pepper to taste Provolone Cheese (optional)
Preheat 400 Wash, split and remove seeds from peppers. Place on baking sheet and roast for about 20 minutes.
In a large skillet, brown bacon until crisp. Remove with slotted spoon and set aside. Drain all but a tablespoon of bacon fat from pan and add onion, shrooms and garlic, season with salt and pepper. Saute until onions are translucent and mushrooms are cooked through. Add beef to pan and cook until no longer pink. Remove from heat and stir in bacon crumbles.
Stuff peppers and return to oven for 5-10 minutes.
(For Primal...add cheese under/on top of beef mixture before placing into oven)
