Thursday, February 27, 2014

Philly Cheesesteak Stuffed Bell Peppers

I have been wanting to try these for a while. The funny things is, I'm not a huge fan of philly cheesesteaks OR stuffed peppers. But then again, I wasn't a fan of champagne or orange juice on their own either and now I am a mimosa swigging FIEND! So why not give it a shot. We had some friends over last night when we made them and they were super easy and DELICIOUS! 


  • 1 lb thinly sliced roast beef
  • 8 slices provolone cheese
  • 4 large green bell peppers
  • 1 small sweet onion
  • 6 oz. baby bella mushrooms
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 tbsp. minced garlic
  • salt and pepper to taste

How To Cook It

  • 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 nice and soft
  • preheat oven to 400*
  • slice roast beef into thin strips and add to the onion/mushroom mixture and cook until juices start to flow - maybe 5 minutes
  • line the inside of each pepper with a slice of provolone cheese
  • fill each pepper with meat mixture until they are overflowing
  • top each pepper with another slice of provolone cheese
  • bake for 10 - 15 minutes until the cheese on top is golden brown


  1. Its not nice to steal content from other people's blogs! This recipe is from Peace Love and Low Carb, originated by Kyndra Holley. You even stole her photos, and gave her no credit. Shame on you......

  2. Think I'll try these tomorrow with left over steak. They look so yummy. Might pop some feta cheese in there too.