We had Bryan’s co-workers over for dinner a little while ago, so I decided to experiment a little bit with a new recipe. I wanted something relatively quick to make and easy to serve. Here is what I came up with: Philly Cheesesteak Stuffed Peppers!
The recipe below is measured out for two peppers – a yummy and easy weeknight meal for a couple. I made three times this for our get together – so just increase as needed. The best part is that this recipe can easily be gluten free with smart product choices.
- 2 Large Green Bell Peppers - cut in half and cleaned
- 8 oz. Thinly Sliced Roast Beef I purchased from the deli
- 8 Slices Provolone Cheese 2 slices per half of a pepper
- 1 Medium Sweet Onion – Sliced
- 8 oz. Mushrooms of choice - Sliced
- 2 Tbs. Olive Oil
- 1 Tbs. Minced Garlic Pepper to taste
Slice peppers in half lengthwise and clean out the inside to make a nice bowl
In a large pan, heat oil over low-medium heat. When oil is heated, add mushrooms, onions, garlic and pepper. Sauté until onions and mushroom are nice and caramelized. About 20-30 minutes.
Preheat oven to 400°
Slice roast beef into thin strips and add to the onion/mushroom mixture. I found that using tongs to “toss” the mixture together was easier than trying to stir with a spoon. Allow to cook 5-10 minutes.
Line the inside of each pepper half with a slice of provolone cheese. Fill each with the meat mixture until they are nearly overflowing. Then, top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
What do you like stuffing pepper with?
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Platter Talk says
Love this original idea of using peppers and cheese steak! The flavor profile here is a natural fit, I think I may try this and mix up the peppers with some sweet, colorful bell varieties. Very nicely done!
Thanks for this! I recently decided to start losing weight and this recipe is a great way to cut carbs and still have excellent flavor. Plus I have a bad habit of not eating lunch simply because I either don’t have anything worth eating or I just don’t want to cook. I can easily make 5 peppers worth of this recipe on the weekend and put individual portions in ziplocs so I can just grab one and go during the week.
I decided to try it out with red, orange and yellow peppers as well for a variety of flavor from the peppers.
Sandra - The Foodie Affair says
This is my kind of Philly Cheesesteak! Great choice for serving guests, but I can’t wait to make this for me:)
Sarah @ The Chef Next Door says
I grew up eating my mom’s stuffed peppers and I love this variation!! Can’t wait to make this for my family soon. Thanks for sharing the recipe, Maggie!
Danielle Driscoll says
Wow, these look yummy! Thanks for sharing at Silver Pennies Sundays. x
Mmmm, yummy. These looked so good I had to feature them from last week’s All Things Thursday Blog Hop. I hope you’ll be by again tonight to link up more great projects!
These were great!