Philly Stuffed Peppers

I spent last weekend "back at college" celebrating my baby sisters graduation... everytime I go I realize why I gained so many lbs lol!  Every meal was something oh so bad for me but oh so tasty!  It is crazy once you start to cut out a majority of the bad stuff that you can feel your body act differently when you put it back in. By Sunday night I wasn't feeling so great and I was craving something with some nutrients.  I pinned this recipe awhile back and figured it would be the perfect thing to try.  I loved that this had no refined carbs and was super filling for under 180 calories a pepper half.  Also it took a few ingredients and not too much prep work to make which is perfect in my book.  I got the original recipe here but modified it to make it a bit bigger and a bit healthier!

Philly Stuffed Peppers

 

 

Ingredients

4 green peppers cut in half and seeded

1 tbs coconut oil

1 small sweet onion chopped

1 package button mushrooms sliced

1 clove garlic

1 lb roast beef sliced, and cut into strips

8 pieces of mozzarella cheese

Directions

1) In large skillet heat coconut oil, add onion, mushrooms, garlic, and S&P to taste

2) Sautee until onions are translucent and mushrooms become tender

3) Add roast beef and heat through

4) Place pepper halves in large baking dish, place half a piece of cheese into each half, top with some beef/onion/mushroom mixture, then top with other half of cheese

5) Bake in a 350 degree oven for about 25 minutes until peppers are soft and cheese is melted (you can include a little bit of water in the bottom of the pan to help the peppers soften up while cooking if you like them softer)

6) Enjoy!

 

If you like these you can also check out my Mexican Quinoa Stuffed Peppers!