Philly Style Cheesesteak Stuffed Bell Pepper
- 1 pound 85 % lean ground beef
- 4 medium green bell peppers (5 oz each after prepping)
- 8 oz sliced button mushrooms (optional)
- ½ cup onions, chopped (2 oz)
- ½ cup chopped bell pepper
- 1 tsp of Garlic powder
- 1 Egg
- 2 tbsp of Ketchup
- 2 tbsp of Worcestershire sauce
- 1 tbsp of Better than Bouillon Beef base or 3 to 4 beef bouillon cubes
- 1 tsp of Black pepper
- Salt to taste
- 8 slices Provolone cheese (4 oz)
- salt and pepper to season
- Cut tops off of the peppers and remove remaining seeds and pithy ribs.
- Put the ground beef in a bowl add chopped onions, bell peppers, egg, ketchup, worcestershire sauce, beef bouillon, garlic powder, salt and pepper. Mix well. Lightly season the peppers with salt and pepper. Place 1 slice of cheese in the bottom of each pepper and evenly divide the ground beef mixture among them.
- Place in Air Fryer, cook at 360 degrees for 10 minutes. Top with the remaining cheese and cook for 1 minute or until cheese is melted and brown. Serves 4 as a meal with one pepper each. 7 net carbs each.
NOTES
- I would check the peppers for doneness after 8 minutes.
