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Delicious Philly Cheesesteak Stuffed Peppers - A quick, carb free stuffed pepper recipe for dinner! {The Love Nerds}

Philly Cheesesteak Stuffed Peppers

Course Main
Author Maggie @ The Love Nerds


  • 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


  1. Slice peppers in half lengthwise and clean out the inside to make a nice bowl
  2. 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.
  3. Preheat oven to 400°
  4. 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.
  5. 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.
  6. Bake for 15-20 minutes until the cheese on top is golden brown.