Philly Not So Cheesesteak Stuffed Peppers
Green peppers stuffed with thinly sliced steak, mushrooms, read peppers, red onions and topped with a creamy sauce that is a great cheese alternative. This recipe is Keto, Whole30, Paleo and Dairy Free.
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
30minutes 35minutes
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
30minutes 35minutes
Ingredients
Philly Not So Cheesesteak Stuffed Peppers
Mac’s Awesome Sauce (Makes 1 cup)
Instructions
Stuffed Peppers
  1. Preheat oven to 400 F.
  2. Oil a baking pan and cut each green pepper in half and hollow out. Place the peppers to where the open side is face up. Bake the peppers for 20 minutes or until tender.
  3. Slice the red onion in thin slices, julienne the red pepper, and slice and clean the mushrooms.
  4. Heat a skillet over medium/high heat with 1 tbsp of olive oil and heat up the sliced steak. Remove the steak and transfer to a bowl when completely cooked.
  5. Add 1 tbsp of olive oil to the hot skillet. Add in the mushrooms, red peppers, and onions to the hot skillet. Cook until tender and add the steak in with the veggie mixture and cook another min or two.
  6. Remove the peppers from the oven once tender and begin assembling each pepper by adding in a big heaping spoonful of the veggie and meat mixture into each pepper. Once each pepper is filled, top with a tbsp of Mac’s Awesome Sauce to each pepper.
  7. Add back in the 400 F oven and allow the flavors to merry together for another 2-3 minutes.
Mac’s Awesome Sauce
  1. First make the mayo base. (1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 to 1 tsp lemon juice) Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy.
  2. Add the chopped onions, coconut aminos, 1 tsp sea salt and 1 tsp pepper. Use a spoon to mix together until combined. This dressing will be good for up to a week in the fridge.