Philly cheese steak stuffed peppers– the best of both worlds.  I found this recipe on Pinterest and knew I had to give it a try.  The original recipe came from Peace Love and Low Carb.  Of course, it wouldn’t be me if I didn’t doctor it up a a bit… so, here’s my version.  Enjoy.

philly cheese steak stuffed peppers

5.0 from 1 reviews
Philly Cheese Steak Stuffed Peppers
 
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Nutrition Information
  • Serves: 4
  • Serving size: 1 pepper
  • Calories: 177
  • Fat: 9.2
  • Saturated fat: 4.3
  • Unsaturated fat: 0
  • Trans fat: 0
  • Carbohydrates: 4.6
  • Sugar: 1.9
  • Sodium: 452.2
  • Fiber: .9
  • Protein: 15.7
  • Cholesterol: 25.0
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
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A delicious combination of two favorites - stuffed peppers and Philly cheese steaks.
Ingredients
  • 8 oz. thinly sliced deli roast beef
  • 8 slices thin-sliced Provolone cheese
  • 2 large green bell peppers
  • 1 medium sweet onion
  • 6 oz. mushrooms
  • Spray oil
  • 1 Tablespoon minced garlic
  • 1 Tablespoon onion powder
  • Garlic salt, to taste
  • Black pepper, to taste
  • Worcestershire sauce, to taste
Instructions
  1. Wash peppers. Slice in half lengthwise and remove ribs and seeds.
  2. Slice onions and separate onions into rings. Saute onions, garlic and salt and pepper over medium heat with spray oil in a non-stick pan. Saute until onions and mushroom caramelized. About 25-30 minutes.
  3. Preheat oven to 400*
  4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
  5. Line the inside of each pepper with one slice of provolone cheese.
  6. Fill each pepper with meat mixture. They will be mounded over with the meat mixture.
  7. Top each pepper with another slice of provolone cheese.
  8. Bake for 15-20 minutes until the cheese on top is golden brown.
Notes
Nutrition calculated using Spark People's Recipe Calculator. Please recalculate using your specific ingredients.

 
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