Friday, January 25, 2013

Recipe - Philly Cheesesteak Stuffed Peppers

This was definitely a Kevin meal but I'm working on finding healthier things that he will actually eat.  This will be one of them from now on.  He liked it.

I found the recipe on Pinterest and it linked to this blog.

I like that it is a really quick after work meal, makes enough for leftovers the next day and has low carbs.
told yall i'm no photographer!

8 oz. Thinly Sliced Roast Beef (I used Boars Head London Broil - more flava)
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter (omitted)
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste

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 


  1. Looks amazing! I know Zach would LOVE these! Thanks for the recipe, girlie!

  2. I am drooling over those right now! I am only a few hours into my 3 day cleanse and those might be on my list to make on Monday. Yum!!

  3. I recently pinned this recipe and added to my next meal plan! Can't wait to try!

  4. Ohhh, I've made these before and they are delish!