Philly Cheesesteak Stuffed Bell Peppers
INGREDIENTS
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
(2 Tbs. Peace and Love)
DIRECTIONS
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!!
Makes 4 servings – 6 net carbs per serving
Original Recipe: http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html#.UPGbjG_ZZrx
Photo from: recipebyphoto.com
philly cheesesteak stuffed bell peppers
- January 6, 2013This is a great idea.. I can have all the flavors of the cheese steak and no bread. Love this.
- January 7, 2013Can these be microwaved after they have been cooked? My husband would love these to take to work.
- January 9, 2013just shorten the oven baking time so the pepper isn’t over cooked and gets soft
- March 15, 2013Yes Brandi, definitely 🙂
- January 10, 2013I would bake them first and then just reheat in the microwave…….I think they would taste better that way.
- January 12, 2013wanted to share
- January 10, 2013These are in the oven as I’m typing this! I love onions but they don’t love me, so I substituted jalapeño instead. The smell coming from my oven is divine, I can’t wait. Thanks for the recipe!
- January 13, 2013I have made this exact recipe and they were delicious, but extremely watery after baked… did I do something wrong? I poked a hole in the cooked pepper and water literally poured out. Suggestions? I made sure to really cook down the onions/mushrooms and press out extra water, so I don’t think that was the problem.
- January 14, 2013Substituted sliced chicken breasts for the beef and made chicken cheese phillies instead. Very good!
- January 14, 2013very nice and handy
- January 15, 2013bell peppers hold a decent amount of water. perhaps you could try pre-baking the peppers for 10-15 min then drain them. add the cheese and filling then top with cheese and put back into oven to melt.
- January 15, 2013The family I home health/cook/clean, etc etc for, they do not like bell peppers. So we came up with another solution, we do the same thing, but with baked potatoes instead. It is one of our favorite meals!
- January 15, 2013Wow! Philly Cheesesteak Stuffed Potatoes? Yum! I’m guessing you would make them as you would a twice baked potato? Great idea. I’m making the stuffed pepper version tonight, but will keep this potato idea in mind.
Cheers!
- February 28, 2014looks good and delicious. will try this at home. thanks!
- January 15, 2013I haven’t tried these yet but on my menu for next week! I will boil them for about 5 minutes first I think. That is how I cook my other recipes for stuffed bell peppers. Can’t wait to try these!
- January 16, 2013I think this is necessary. I made them last night and the peppers were too hard for our liking. I also made ours with beef and sausage. Will make again, but will boil the peppers first.
- January 22, 2013Im going to try this for dinner and was wondering how long to boil the peppers? and would I cut them in half before I boil them??
- March 15, 2013Made this recipe last night! So a delicious, easy, and clever meal! Posted a link to it on my blog (thehelmsfamilyblog.blogspot.com), hope you don’t mind! Thanks for the wonderful recipe!
- January 19, 2013I par-boiled my peppers and also used the colorful red, orange, and yellow ones. I then poked a hole in the bottom of the pepper halves and baked them on a broiling pan to catch the moisture. My entire family loved this recipe.
- January 22, 2013I made these today! I precooked my peppers due to past experience with peppers being too hard. They turned out FANTASTIC!!
- January 23, 2013how long did you precook these and how did you do that?
- January 24, 2013Here’s a link that explains how to boil peppers prior to stuffing and baking
- March 12, 2013http://www.ehow.com/how_8252179_boil-bell-peppers.html
What’s “peace and love” seasoning???
- January 24, 2013it’s your peace and love 🙂
- January 24, 2013This looks so good. My family would love this. Do you know what the WW points would be?
- January 24, 2013I just made this today… Absolutely Amazing! Thank you so much for sharing! I added some (uncooked) banana peppers on top of the meat mixture before putting the top layer of cheese on. SOOOO YUMMY!!!!
- January 26, 2013I substituted red bell peppers for the green. I find they don’t taste as bitter when stuffing and baking them. I also added just about a tablespoon or so of granulated sugar to the onions and mushrooms while I was sautéing them. I poked holes in the peppers before lining with cheese, they weren’t too watery. I personally like my baked stuffed peppers to have a bit of bite to them and not be so mushy. Delicious none-the-less, and a definite change! Served with french fries, (and beer).
- January 29, 2013I made these and the flavors are great, but the pepers were too hard. Microwaved the leftovers the next and they were perfect!
- January 29, 2013These look healthy and delicious- gotta try ’em!
- February 1, 2013I made these last night and my family went crazy for them. My husband and brother in law fought over the very few leftovers. I did boil the peppers for five minutes like other mentioned and they were perfect. I’m told I will be making them again very soon. Thank you for this wonderful recipe.
- February 4, 2013This is sooooo easy and quick! We loved it and will definitely have again. We added Italian seasoning and crushed red peppers because we like things somewhat spicier. Read someone added some jalapeño peppers. Will try those next.
- February 7, 2013I pre-roasted the peppers (red) with a little olive oil on them and then filled pepperoni, onions and mushrooms mixed with a little pizza sauce then topped with cheese and it was goooodddd.
- February 10, 2013They were delicious however next time I will precook peppers first
- February 12, 2013I cooked these until the cheese was golden brown but my peppers were still hard I didnt cover them with anything while baking was I suppose it? I cooked them for 30 mins in a gas stove do you think that might have made a difference?
- February 14, 2013I never would’ve though to do cheese steaks this way, this is awesome! I can have Philly cheese steaks without all the carbs from the bread, thank you so much for sharing this with everyone. My family loves it, and I have definitely pinned this to my Pinterest board! 🙂
- February 16, 2013I made these and they were delicious. I’m glad I read the comments because they definitely need to be blanched for 5min. The only thing I changed was that I added a Brick of cream cheese to the mixture and doubled the recipe. The Best!
- February 17, 2013What would be a good side dish to make with this?
- February 21, 2013here;
http://www.quickneasyrecipes.net/aromatic-roasted-root-vegetables/
http://www.quickneasyrecipes.net/perfect-roasted-potatoes/
😉
- February 23, 2013I plan on making these tonight!! They look so delicious! Do you think it would be ok to pre make and stuff the peppers a couple of hours ahead of time and then just bake right at dinner time? Thanks!!
- February 26, 2013I made these for dinner tonight and they are sooooooo good! Looking forward to leftovers tomorrow. I used red peppers and I also blanched the peppers for 3 minutes and they came out perfect. Thank you so much for this quick and easy recipe!
- March 4, 2013Made this tonight and it was delicious. I boiled the cut and seeded peppers for about 4 minutes before filling. I used boar’s head roast beef and did not cook it with the shrooms and onion and it seriously tasted like an actual cheese steak. hubby loved! Glad I doubled the recipe so we have leftovers.
- March 4, 2013This was delicous! EVERYONE loved it, which is unusal. Just a few leftovers (I did 10 peppers, and the next days, they were sliced up for sandwiches. On the list of favorites now.
- March 18, 2013Can’t wait to try them!
- March 19, 2013Just made these last night, sooo good! However I subbed sweet peppers (from costco) for the mushrooms and added about a tablespoon of Sweet baby Ray’s BBQ sause to the filling.
- March 21, 2013My niece & nephew made these for us. Absolutely wonderful. Just heat and eat!!
- March 28, 2013I used orange bell peppers, everything turned out great but could use a little more flavoring next time….thanks for a good, fast recipe
- April 1, 2013These were delicious! I included them in my weekly meal plan this week. Thanks for the recipe.
- April 4, 2013made this for dinner and it was so amazing . everyone wants it again thank you
- April 11, 2013I made this yesterday and my husband LOVED it. He is eating leftover of it right now. He told me he bragged about it at work today 🙂
- April 17, 2013Have you ever tried these with shredded chicken?? My fiance doesn’t eat beef :/.
- June 14, 2013I just bought some red and orange peppers and am going to try it with some boneless chicken breasts that I am going to shred and mix. I will let you know how they turn out. I am tempted to try these in the crock pot as it is supposed to be in the 90’s today.
- June 24, 2013So I made with the boneless skinless chicken breasts. I browned in a hot skillet then used about 1.5 cup of chicken stock to braise. I left the broth to cook the veggies in while I cut up the chicken. Added a little cornstarch to thicken and tossed all together with the chicken before spooning into the peppers. WOWSERS!! definitely adding to our dinner rotation
- June 25, 2013I made these last night & they were a hit! I used Oscar Mayer Deli Fresh sliced Roast Beef (it was on sale!), mozzarella on the inside & covered with provolone cuz I didn’t have enough of the Provolone to do both >_< I also boiled the peppers first for about 5 minutes or so & they didn't accumulate lots of water or anything when I baked them. They were soft enough to cut with a fork but still had a bite to them. Just yummy all around! Thanks!
- September 23, 2013This was really good.. We had three people and made the recipe according to ingredients minus the mushrooms. Everyone fought over the last one. Next time I will be doubling the recipe!
- October 1, 2013Made it! It was delicious!
- November 28, 2013Does anyone know if theses peppers would be fine after you freeze them?
- January 3, 2014You can’t go wrong with bell peppers, tomatoes, and cheese ~ Way to go, these stuffed peppers look divine…Yummm 😉
- January 21, 2015I made this recipe for 2, using one pepper cut in half. After cleaning the pepper I microwaved it for a minute and a half, then blotted any juices with a paper towel before stuffing them. Followed the rest of the recipe, added a few shakes of Montreal Steak seasoning and OMG, these are DELICIOUS. Highly recommended. We had side dishes of vegetables and a buttermilk biscuit. Thank you for the recipe!
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