Philly Cheese Steak Stuffed Peppers

3
Servings
20m
Prep Time
30-40m
Cook Time
50m
Ready In


"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 recipe yields 3 servings
OK

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 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 & Variations


No special items needed.

Related

TeresaS

This was really delicious...I cut the recipe in half but my green pepper was on the small side so I also added some of the stuffing to half a red pepper that the hubby and I shared...I think I prefer the sweetness of the red pepper...so next time that's what I'm going to use...it really does taste like a Philly Cheese Steak...made for "Bill Board" tag game...

review by:
(27 Jan 2018)

LindasBusyKitchen

These took about 5 minutes to prepare, other than cooking time, and are so good! I loved every single bite. I cut the recipe in half and froze one half to have another time. I love this time of year to enjoy these type dishes. So yummy Sheri. Thank you for sharing it with us here! Linda

(14 Oct 2016)