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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Philly Cheesesteak Stuffed Peppers Recipe

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This recipe for Philly Cheesesteak Stuffed Peppers is from The Duttlinger Family Likes to Eat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. Thinly Sliced Roast Beef (packaged lunch meat works great!)
8 Slices of Provolone Cheese
2 Large Green Bell Peppers
1 Medium Onion
6 oz. Sliced Mushrooms (Fresh or jarred are equally great)
2 Tbsp. Olive Oil or Butter
1 Tbsp. Minced Garlic
Salt and Pepper to Taste
Directions:
Directions:
Preheat oven to 400º F.

Slice peppers in half lengthwise and remove ribs and seeds.

Slice onions and mushrooms then saute over medium heat with olive oil or butter and minced garlic and a little salt and pepper. Saute until onions and mushrooms are caramelized, about 20-25 minutes.

Slice Roast Beef into thin strips and add to the onion/mushroom mixture. Allow to cook for 5-10 minutes.

Line the inside of each pepper with a slice of Provolone Cheese.

Fill each pepper with sauteed mixture of meat and veggies until nearly overflowing.

Top each pepper with another slice of Provolone Cheese.

Bake in the oven for 15-20 minutes until the cheese on top is golden brown.

It's low carb and yummy! :)
Number Of Servings:
Number Of Servings:
4

 

 

 

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