This simple recipe provides easy adjustments that can be made based on your dietary restrictions. I made these peppers low-carb, Keto, and light on the dairy. You can easily make them completely dairy-free and Paleo with the substitutions listed below.
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- 2 large green peppers, seeds/stem removed and halved
- 1/2 yellow onion, chopped
- 4 oz mushrooms, chopped
- 2 tbsp olive oil
- 1 lb thinly sliced beef (you can purchase it this way in the store)
- 5 slices provolone cheese (or dairy-free cheese slices)
- 1 tbsp tapioca flour (or regular flour) *Do not use Arrowroot flour, it will not thicken
- 1 tbsp unsalted grass-fed butter (or ghee)
- 1 cup almond-coconut milk, warmed (or milk of choice)
- 1/4 cup nutritional yeast (or shredded mild cheddar cheese)
- 1 1/4 tsp sea salt (divided into beef, mushroom/onions, and cheese sauce)
- 1 1/4 tsp black pepper (divided into beef, mushroom/onions, and cheese sauce)
- 1/2 tsp ground mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Dash cayenne pepper
- Preheat oven to 400 degrees. Brush green pepper halves with 1 tbsp olive oil.
- Bake peppers for 20-30 minutes until tender, but still hold their form (begin checking for doneness after 20 minutes). **Peppers should be cooked fully through
- Meanwhile, season beef with 1/2 tsp salt and 1/2 tsp black pepper. Set seasoned beef aside while you make the cheese sauce.
- Turn stove to medium heat and melt 1 tbsp of unsalted butter in a saucepan. Whisk in 1 tbsp of tapioca flour, making a roux. Add in 1 cup warmed almond-coconut milk, whisking constantly to avoid lumps. Allow sauce to thicken for 3-5 minutes, stirring occasionally. Whisk in 1/4 cup nutritional yeast or cheddar cheese, onion powder, garlic powder, mustard powder, cayenne pepper, and 1 slice provolone cheese. Allow cheese to melt and spices to fully incorporate for an additional 2 minutes. Set sauce aside.
- Turn heat up to medium-high and heat 1 tbsp olive oil in a cast iron or saute pan. Once oil is hot, add in mushrooms and onions. Saute until they are softened and browned, then season with 1/4 tsp salt and pepper. Remove mushrooms and onions from pan and place in a bowl.
- Place seasoned beef into the cast iron pan and cook until meat is browned and fully cooked through.
- Add mushrooms and onions back in with the beef, pour in the cheese sauce, and stir until everything is fully incorporated.
- Evenly distribute the beef mixture into the four pepper halves and top each stuffed pepper with one slice of provolone cheese.
- Place under the broiler for 3-5 minutes until cheese is bubbly and slightly browned.
- Remove from oven and serve immediately. Enjoy!