Lightened-Up Philly Cheesesteak Stuffed Peppers

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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Ingredients:

• 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

Recipe:

1. Preheat oven to 400 degrees. Brush green pepper halves with 1 tbsp olive oil.
2. 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
3. Meanwhile, season beef with 1/2 tsp salt and 1/2 tsp black pepper. Set seasoned beef aside while you make the cheese sauce.
4. 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.
5. 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.
6. Place seasoned beef into the cast iron pan and cook until meat is browned and fully cooked through.
7. Add mushrooms and onions back in with the beef, pour in the cheese sauce, and stir until everything is fully incorporated.
8. Evenly distribute the beef mixture into the four pepper halves and top each stuffed pepper with one slice of provolone cheese.
9. Place under the broiler for 3-5 minutes until cheese is bubbly and slightly browned.
10. Remove from oven and serve immediately. Enjoy!

**Recipe makes four servings