Philly Cheese Steak Stuffed Peppers

By Beth Anderson on July 19, 2017 at 9:44am

Cooking with Mary 7/19/17

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: Makes 4 Servings

  • 8 oz thinly sliced roast beef
  • 8 slices provolone cheese
  • 2 large green bell peppers
  • 1 medium sweet onion, sliced
  • 6 oz baby bella mushrooms, sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • sea salt and black pepper, to taste
  1. Slice peppers in half lengthwise, remove ribs and seeds.
  2. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.
  3. Sauté until onions and mushroom are nice and caramelized – About 30 minutes.
  4. Preheat oven to 400°
  5. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing.
  6. Top each pepper with another slice of provolone cheese.
  7. Bake for 15-20 minutes until the cheese on top is golden brown. (You may want to pre-bake the peppers for about 10 minutes while the meat mixture is cooking if you like a softer pepper)

Notes

Per Serving – Calories: 458 | Fat: 36g | Protein: 27g | Net Carbs: 8.5g