I'm not someone who is all sold out to Atkins and low-carb eating, but I'm also someone who sort of naturally can tend that way because I like bread, but I don't LOVE it. I know I've just lost at least half of you. Sorry!
Anyway, this particular recipe came to me courtesy of BuzzFeed, and I thought it looked easy and interesting enough, so I made it, but I tweaked it to be a chicken philly stuffed pepper instead of a traditional beef filling, because I already had rotisserie chicken, so why not? The result? This was a doggone good dinner, and easy and fast to boot. We served it with french fries. So, whether you're intentionally avoiding bread, or you're simply intrigued by this recipe, go for it. This recipe definitely gets my thumbs-up.
Chicken Philly Stuffed Peppers
adapted from Peace Love and Low Carb Blog
To serve 2 people
2 medium bell peppers, sliced in half lengthwise, seeds and white membranes removed.
1 medium onion, diced
1/2 (8 oz) package mushrooms, cleaned and diced
4-8 slices provolone cheese
4 slices roast beef, cut into small strips or squares
Butter and/or olive oil
Salt and pepper
Preheat your oven to 400 degrees F and place a large pan onto the stove over medium to med-high heat. Place about 1 Tb. butter and 1-2 Tb. oil into the pan.
Drizzle the pepper halves with olive oil and sprinkle with salt and pepper. Place onto a baking sheet or into a baking dish and roast while you prepare the filling. Once your pan on the stove is heated, place the onions and mushrooms into the pan and sprinkle with salt and pepper. Sauté until the onions and mushrooms are softened and browned. Turn off the heat and add the roast beef just to heat through.
Remove the peppers from the onion. If you like a lot of cheese, line the bottom of each pepper half with one slice of provolone cheese. If not, simply skip this step. Divide the filling between the four peppers and top each one with another slice of provolone. Return the peppers to the oven and roast for 15 minutes or until the cheese is melted and browned.