cheesesteak stuffed peppers
Cheesesteak Stuffed Peppers
This is a hearty, low-carb dish that can stand alone at meal time. It's loaded with protein and veggies, yet it's creamy and satisfying so you won't even miss the carbs! Feel free to substitute thinly sliced chicken breast for a leaner protein option and try other cheeses like smoked gouda or extra-sharp cheddar.
Ingredients:
- 2 tablespoons canola oil, divided
- 1/2 pound sliced fresh mushrooms
- 1 large sweet onion, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 beef top sirloin steak (1 pound), thinly sliced
- 1 package (8 ounces) cream cheese, cubed
- 2 cups shredded pepper jack cheese, divided
- 4 large green peppers
Directions:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic, thyme, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer. Transfer to a large bowl.
- In the same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add steak, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until no longer pink, 4-5 minutes. Stir in cream cheese, 1-1/2 cups pepper jack cheese and onion mixture just until cheeses are melted. Remove from heat.
- Cut and discard tops from peppers; remove seeds. Fill with steak mixture. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Sprinkle peppers with remaining 1/2 cup pepper jack cheese; cover and let stand until cheese is melted, about 5 minutes.
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