A month or so ago, I was challenged with a few dietary restrictions by my doctor— reduced gluten intake, no sugar—for about a month. Even though I no longer follow the different restrictions assigned by my doctor, having to look at recipes and food in a different way really changed my outlook on certain foods. Bread is a prime example: Although I could never give it up entirely, finding out how much sugar—as well as other unnecessary additives—is in a single slice of bread was quite shocking! And cereal? Don’t even go there…it was a sad thing to see.
Looking at foods in a different way has definitely been eye-opening, and in a good way. I still have all of my favorite foods, but being conscious of exactly what’s in some of them really helps to regulate what goes in…I, for one, feel guilty about eating certain foods now based on what all is on the ingredient list! I’ve always used MyFitnessPal to track what I eat, but I based everything off of calories, not sugar, carbs, fat, etc. I definitely recommend anyone out there to try really SEEING what goes into your everyday foods, even just for a week!
Anyway, enough of that. Let’s get down to the good stuff. Philly cheesesteaks in a pepper. No bun, 100% delicious. It gives you all the goodness of a Philly sandwich without the added sugar, fat, carbs, all that. Plus, eating things out of peppers is always fun. It just looks so much more fancy, when in reality, it isn’t any more work! Perfect if you’re having guests 🙂
Philly Cheesesteak Peppers
- 4 green bell peppers, cored and seeded
- 2 T olive oil
- 1 white onion, sliced
- Garlic seasoning
- 1 package PepperJax Philly steak (the best! here’s the scoop on this stuff)
- 5 slices Swiss cheese
- Preheat oven to 400 degrees F. In a large pot, bring water to boiling. Place cleaned peppers in pot for about 5 minutes, or until skin has softened. Remove, let cool, and pat dry.
- Meanwhile, in a large skillet, cook onion in oil until softened. Add garlic seasoning. Push onion to side of skillet and add Philly steak. Cook meat until no longer pink, mixing onions back into steak.
- Arrange peppers in a baking dish. Place a little of one slice of cheese in the bottom of each pepper. Fill peppers with onion-meat mixture. Top each pepper with a slice of cheese.
- Bake peppers, uncovered, for 25-35 minutes, or until cheese is melted on top.