I’ve been addicted to grilling lately. Because I’m following a low carb diet and because it’s summer, grilling just makes sense! I’ve been cooking up a lot of kebabs, churning out various low carb marinade infused meats, a ton of grilled summer vegetables and even appetizers. In fact, I’m planning on making these low carb stuffed mushrooms again – but on the grill this time!
Anyway, I’d had a craving for a good stuffed pepper but can no longer fill them with the traditional hamburger and rice mixture I’m used to. When I saw this recipe for Philly Cheese Steak Stuffed Peppers from Peace, Love & Low Carb, I began to drool excessively. This was exactly the right thing to cook for dinner that night.
I used the general idea but really leaned toward making my pepper filling the same as what I would normally stuff into a giant hoagie roll in my way too high carb days. Thinly sliced steaks from the grocery store are easy to find nearby – and I like them much better than those frozen paper thin “steak ” sheets. I used green and multicolored peppers just to mix things up a bit.
I seasoned my steak, onions and mushrooms with Montreal Steak seasoning. And finally, my biggest change to the recipe was that I cooked them on the grill over medium to low heat until the cheese was melted and starting to brown and I could easily pierce a pepper with a fork.
The results were absolutely delicious! Have you ever tried grilled stuffed peppers before? Will you try them now?!
Check out Peace + Love + Low Carb’s full recipe here.