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


  1. 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

Printable Recipe Card

About Philly Cheesesteak Stuffed Bellpeppers

Course/Dish: Pork Steaks and Chops

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