Last night I decided to experiment with a favorite of ours - Philly Steak Sandwiches, which we make occasionally. We ALL love them, but I wanted to try it without the Onion Buns (they are SO good...), so we had Stuffed Philly Steak Green Peppers instead, and they were a hit with VERY few carbs!
I was actually kind of amazed by how fast they disappeared... and once again, my little buddy, Ryan said, "Woah, these are really good... I think I have a new favorite!" I almost passed out from shock... so here you go - the recipe I used last night, with suggested changes you may want to make. :)
~6 green (or whatever color you like) peppers - cut the tops off & get the seeds out
~1 lb whatever beef/venison - cut into very thin strips (I cut up a 2+ lb Eye of Round Beef Roast - it made too much meat though, so we had about 1/2 of it left over after filling the peppers.)
~1 white onion minced
~1 package of brown gravy mix - I actually made 2 lbs of meat (it was too much though!) so I did one package brown gravy mix & one package of mushroom gravy mix this time around.
~1 bag of shredded Swiss & 6 slices of Swiss cheese (or one slice per pepper)
Cook the beef with onions until browned, then add in the gravy mix(es) and cook until the gravy thickens up. Put some shredded Swiss cheese in the hollowed out pepper, then add meat up to the top. This first time around, I baked with a slice of cheese on top @ 400* for about 15 - 20 minutes, but the peppers didn't soften up the way I wanted because the cheese started browning before I was really ready for it to be done.
SO, next time I make them, I think I will grill the peppers or bake them without the cheese on top so the peppers can cook up the way I want and THEN add the cheese on top so it can get all melty... mmmmm... they were good, but will be better now that I've made them once and can modify them to taste! If you try them yourself, let me know how they turn out & if you make any awesome changes I need to know about to improve my own stuffed pepper recipe! :)
