Philly Cheese Steak Stuffed Peppers
Recipe: #20595
August 13, 2015
Categories: Roast Beef, Sunday Dinner, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Beef Dinner, more
"Stuffed peppers couldn't be better than these! One of my son's favorites, so I make them quite often. I get the deli roast beef, but you could easily use any leftover roast beef. These will make your belly smile!"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (544.2 g)
- Calories 687.5
- Total Fat - 59 g
- Saturated Fat - 21.9 g
- Cholesterol - 117.9 mg
- Sodium - 1094.4 mg
- Total Carbohydrate - 22.4 g
- Dietary Fiber - 7 g
- Sugars - 14.9 g
- Protein - 18.8 g
- Calcium - 138.7 mg
- Iron - 2.9 mg
- Vitamin C - 138.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Slice peppers in half lengthwise, remove ribs and seeds.
Step 2
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.
Step 3
Saute until onions and mushroom are caramelized, about 25-30 minutes.
Step 4
Preheat oven to 400 degrees F.
Step 5
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
Step 6
Line the inside of each pepper with a slice of Provolone cheese.
Step 7
Fill each pepper with meat mixture, until they are nearly overflowing.
Step 8
Top each pepper with another slice of Provolone cheese.
Step 9
Bake for 15-20 minutes until the cheese on top is golden brown.
Step 10
Serve.
Tips
No special items needed.
2 Reviews
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