LOW CARB KETO PHILLY CHEESESTEAK STUFFED PEPPERS WITH CAULIFLOWER

LOW CARB KETO PHILLY CHEESESTEAK STUFFED PEPPERS WITH CAULIFLOWER , By HEALTHY DINNER RECIPES EASY .

These Low Carb Keto Philly Cheesesteak Stuffed Peppers with cauliflower have all the flavors of your favorite sandwich in a healthy, low carb, easy meal!

Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 6 Servings

INGREDIENTS:

• For the onions:
• 1 Tbsp Olive oil
• 2 Large onions sliced about 1/2 thick
• Salt
• For the peppers:
• 6 Small Green bell peppers, halved and seeds/membranes removed
• 1 Tbsp Olive oil
• 1 Lb Beef top sirloin steak, sliced very thinly against the grain* (and large chunks of fat removed)
• 2 cups Cauliflower, cut into small florets
• Salt
• 12 Oz Provolone cheese, sliced

INSTRUCTIONS:

• In a large pan, heat the 1 Tbsp of olive oil on medium heat until shiny. Add in the sliced onions. and a pinch of salt and stir until they are coated in the oil. Cook, stirring every so often, until the onions are caramelized and golden brown, 30-45 minutes. If you have a very hot stove, you may need to turn the heat to medium low, as you don't want them to burn. Don't stir too often, as you want the bottom to caramelize properly.

• While the onions cook, place the prepared peppers in a large pot and cover with water. Bring to a boil and boil for 2-3 minutes, until they just begin to soften. Drain and place on a layer of paper towel, gently patting any of the water off. Arrange the peppers in a 9x13 inch pan and turn your oven to 350 degrees.

• Heat the remaining 1 Tbsp of oil in a large pan on medium heat. Cook the sliced steak until golden brown, draining out the excess fat. Transfer to a plate.

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