Philly Cheese Steak Stuffed Peppers
August 13, 2015
Categories: Dinner, Lunch, Main Dish, Beef, Roast Beef, Vegetables, North American, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Cooked Chicken or Beef, Spring 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!"
- 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
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 caramelized, about 25-30 minutes.
Preheat oven to 400 degrees F.
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.
Tips & Variations
No special items needed.