Great way to enjoy one of your favorite sandwiches, but gluten-free and low on carbs! Beyond easy to make, just takes a little time to caramelize the onions. But the time is totally worth it.
225g thinly sliced roast beef
8 slices provolone cheese
2 large green bell peppers
1 medium sweet onion, diced
6 oz. baby Bella mushrooms, diced
2 tbsp. butter
2 tbsp. olive oil
1 tbsp. garlic, minced
Salt and pepper, to taste
1. Saute onions and mushrooms over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushrooms are nice and caramelized. About 25-30 minutes.
2. Meanwhile, preheat oven to 400F and slice peppers in half lengthwise, remove ribs and seeds.
3. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
4. Line the inside of each pepper with a slice of provolone cheese.
5. Fill each pepper with meat mixture until they are nearly overflowing.
6. Top each pepper with another slice of cheese.
7. Bake for 15-20 minutes, until the cheese on top is golden brown.
When making mine, I didn’t salt enough. So maybe try a little more than you were thinking. I didn’t factor in the fact that bell peppers contain a lot of water. I also used coarse sea salt, thinking that would be a nice touch. Pretty sure it ended up dissolving anyways.
When selecting your peppers, remember to think of their shape. I suggest getting peppers with 4 bumps on the bottom and nicely rounded and even.
Best part of the recipe: the meat is just plain old deli meat! Makes the meal supper easy to prepare on a busy week night. Just make sure to ask for thinly sliced.
For some reason my grocery store decided to not have any sweet onions when I went so I use a white onion and I highly doubt I would have noticed a difference. I also didn’t even notice the type of mushrooms until I starting writing this. I just bought the common ones at the grocery store that come pre-sliced in the blue plastic containers.
When sautéing the onions and mushrooms, do not rush it! They will not caramelize (and risk burning) if you do not cook them on medium. It’s long and painful but the wait is totally worth it.
To make sure I had enough meat mixture for all 4 servings, I filled each pepper to the rim and then topped them off with the leftovers (I may have eaten some with a spoon first…). One half pepper was plenty for me, my boyfriend ate two. I meant to serve with some chips on the side but totally forgot. Here is a picture of one sliced in half so you can see all of its goodness: