Philly Cheese Steak Stuffed Peppers

May 25, 2013

I've been looking for lighter recipes, and cutting back on carbs a bit lately. I mean, it is swimsuit season right?! This recipe is so filling, I only ate half of a stuffed pepper and tossed salad.

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Doesn't it look amazing? The roast that I used in this recipe can be found here. We usually have leftovers, even if I freeze half of the roast recipe. Which actually works really good by the way. I've been filling our freezer full of quick and easy meals for when I go back to work. I'm really nervous about that too by the way.. How am I supposed to work all day and then come home and get a supper on the table and still have down time to get my personal stuff done?

I'm sure it will be ok.. I worry too much..

Anyway back to these stuffed peppers! Sorry about that, I ramble sometimes.. I get it from my mother in law I'm sure..
Philly Cheese Steak Stuffed Peppers

by Renee Pihowich
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: bake roast entree sandwich bell pepper

Ingredients (2 servings (or 4))
  • 2 green bell peppers
  • 8 slices of provolone cheese
  • 1 medium onion, chopped
  • 1 cup diced bella mushrooms
  • 8 oz of roast beef (I used leftover roast beef)
  • 2 Tbs of unsalted butter
  • 2Tbs olive oil
  • 3 cloves garlic
  • dash of salt to taste
  • dash of black pepper to taste
Instructions
Preheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds. Spray with oil and roast in oven for 15 minutes.
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 5 minutes.
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.
When the meat mixture is done cooking, drain in a colander (lined with a paper towel) to get rid of excess oil and water. 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!
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