Cheesesteak Stuffed Peppers

My favorite part of a sandwich is the filling. Sure, I love bread, but in the case of sandwiches it's just a vessel for meat, veggies and my beloved condiments. (Condiments are life, but that's a story for another time). However, I'd never considered other ways to consume epic sandwich insides until I saw this recipe from Peace, Love and Low Carb for Philly Cheesesteak Stuffed Peppers.

Genius.

So I tried this "bread-less sandwich, no lettuce wrap required" and...I'm hooked.  What other vegetables can I stuff? Is there a way to do this for cold sandwiches? Does a big bowl of melted cheese count as a bread-less grilled cheese?

Genius

Recipe adapted from Peace. Love and Low Carb

Cheesesteak Stuffed Peppers (serves 2)

• 2 green peppers
• 2 T butter
• 1 clove garlic, minced
• 8 oz of thinly sliced beef (this can be deli roast beef, or sliced steak of your choice)
• 8 oz mushrooms, sliced
• Salt and pepper
• 8 slices provolone cheese

Preheat oven to 400*.

Slice the peppers in half lengthwise and remove the seeds and core. Place inside-up onto a baking sheet. Roast for 10 minutes.

While the peppers are baking, melt the butter in a nonstick pan over medium heat. Add the mushroom and cook, stirring occasionally, until they've begun to soften. Add the sliced beef, garlic, salt and pepper, and continue to cook until the beef is just done. Remove from heat.

Remove the peppers from the oven. Cover each half with 1 slice of provolone cheese. Divide the steak and mushroom filling between the 4 halves, then top each with an additional slice of provolone.

Return to the oven for 10-15 minutes, or until the cheese is golden and bubbly. Enjoy!