Philly Cheesesteak Stuffed Bellpeppers

Kathleen Riemer



★★★★★ 1 vote


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

How to Make Philly Cheesesteak Stuffed Bellpeppers


  • 1Slice 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

Printable Recipe Card

About Philly Cheesesteak Stuffed Bellpeppers

Course/Dish: Pork, Steaks and Chops