Philly Cheesesteak Stuffed Green Peppers

Don’t tell anyone they were this easy…Impress them Philly style!

Original Pin (it has more detailed pics): http://www.recipebyphoto.com/philly-cheesesteak-stuffed-bell-peppers/

I nixed the Mushrooms just for preference

I nixed the Mushrooms just for preference

The ingredients I used:

  • Green peppers (try to pick ones that will stand & are stuffable)
  • Provolone cheese slices
  • yellow onion
  • Sliced roast beef
  • minced garlic
  • A1 sauce ***not pictured
  • Mushrooms (optional…not for me!)

Preheat oven to 400 degrees.

Slice the Roast beef into strips, wash and cut onions. Begin to sauté in pan over med-low heat. Slowly add in small amounts of garlic to taste….be careful it’s strong.

While stirring the pan occasionally you can wash & dry your green peppers and cut them either up and down or side to side in half….whichever way will best hold the philly cheesesteak. Remove the ribs and seeds. Put pieces of provolone cheese in the bottom of the peppers.

Spray the baking dish you plan to put them in because this cheese will bake onto it if not.

The original post says to sauté the mushrooms garlic and onions for 30 mins. I just put it all in the pan and I only sautéed for a few minutes just because the meat and onions got tender in a short amount of time.

Start stuffing your peppers with the mixture you have been sautéing *you MIGHT have to use a strainer spoon or a big fork if your pan has too much liquid.

Place in the sprayed dish.

Before the provolone and baking

Before the provolone and baking

Top with A1 sauce (optional) and a slice of Provolone cheese. I also used extra onions around the peppers to fill space and add flavor. Bake for 15-20 mins until the cheese is golden brown.

This was a BIG hit, it’s also low carb!

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