Philly Cheesesteak Stuffed Bellpeppers

Kathleen Riemer



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

Directions Step-By-Step

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 caramelized. About 25-30 minutes.
Preheat oven to 400*

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.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.

Serve and Enjoy!!
Makes 4 servings – 6 net carbs per serving
Note: use a muffin pan to keep peppers from falling over

About this Recipe

Course/Dish: Pork, Steaks and Chops