Yummy, low calorie and carb free! (And so EASY.)
4 beefsteak tomatoes, hollowed out
1/2lb very thinly sliced beef (I used pre sliced spedini meat from my local meat market.)
4 slices provolone cheese
1/2 green pepper, diced
1/4-1/2 onion, thinly sliced
Mushrooms are optional, I will probably add them in next time I make these
Onion powder, garlic powder, salt and pepper to taste
Preheat oven to 350°
Hollow out tomatoes with a spoon, then season and add a half slice of provolone to the inside.
Add some olive oil to a fry pan, then veggies. (Add mushrooms later, as they cook faster than the peppers and onions.) Sautée for a few minutes, then add the beef. Cook until no longer pink and remove from heat.
Stuff tomatoes with meat and veggies mixture. Top with remaining half slices of provolone. I baked the tomatoes in a muffin pan to prevent and rolling while cooking. Cook until cheese is melted and the tomatoes are semi soft, but not mushy. (The skin will easily peel off.)