Tuesday, August 28, 2012

Recipe: Philly Cheesesteak Stuffed Peppers

I found this recipe on this great blog I just started following, called "Peace, Love, and Low Carb".  I LOVE stuffed peppers, but I usually make mine with rice -- this is a really easy recipe that looks absolutely delicious. I cannot wait to try it!


  • 8 oz. thinly sliced roast beef
  • 8 slices provolone cheese
  • 2 large green bell peppers (Or your favorite variety)
  • 1 medium onion
  • 8 oz. baby bella mushrooms
  • 2 TBS butter
  • 2 TBS olive oil
  • 1 TBS minced garlic
To Make:
  • Preheat oven to 400 degrees
  • Slice peppers in half lengthwise, remove all seeds and "ribs"
  • Slice onions and mushrooms. Saute over medium heat with butter, oil oil, garlic, (and salt and pepper if you like) until caramelized.
  • Slice roast beef into strips and add to onion/mushroom mixture. Keep over flame for 5 minutes to allow flavors to marry.
  • Line the inside of each pepper half with a slice of provolone cheese
  • Fill each pepper half with meat/mushroom/onion mixture
  • Cover each pepper with second slice of provolone
  • Bake for 20 minutes, or until the slice of cheese on top has cooked to a golden brown.

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