Philly Cheesesteak Stuffed Peppers

An awesome alternative to the classic philly cheesesteak sandwich! Low carb, gluten free, and stuffed into a delicious tender and juicy bell pepper!

Prep Time25

Cook Time40

Total Time1 5

Course: Dinner, Main Course

Cuisine: American

Keyword: low carb philly cheesesteak recipe, philly cheesesteak stuffed peppers, philly cheesesteak stuffed peppers recipe, Philly cheesesteaks, stuffed peppers

Servings: Servings

Author: Alyssa Rivers

Ingredients

8 ounces thinly sliced roast beef
2 large green bell peppers
2 tablespoons salted butter
2 tablespoons olive oil
1 tablespoon minced garlic
¼ teaspoon salt
⅙ teaspoon black pepper
1 cup diced sweet onion, about 1 medium onion
8 ounces sliced baby bella mushrooms
8 slices provolone cheese

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Prepare 2 large green bell peppers by slicing them in half and removing the membrane.
Add 2 tablespoons salted butter, 2 tablespoons olive oil, 1 tablespoon minced garlic, ¼ teaspoon salt, and ⅙ teaspoon black pepper to a large skillet and cook over medium heat for about 1-2 minutes, until the garlic is fragrant.
Add 1 cup diced sweet onion, and 8 ounces sliced baby bella mushrooms and cook for about 10 minutes, until the onions are caramelizing and the mushrooms have released all their liquid.
Add 8 ounces thinly sliced roast beef to the skillet and stir to combine. Cook for 5 minutes, or until all the meat is heated through.
Line the bottom of each half of the bell peppers with a slice of 8 slices provolone cheese. Fill the peppers until they are full and rounded on top with the roast beef mixture. Add another slice of cheese on top.
Bake for 15-20 minutes, or until the cheese is nice and bubbly and the peppers have started to soften. Serve immediately.

Nutrition

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