Philly Cheese Steak Stuffed Peppers – without the guilt

Oh. My. Gawd. You guys are going to absolutely love these stuffed peppers. Look at this beautiful, edible piece of art! wpid-20150630_164829-1.jpg

It’s almost too pretty to eat…but I ate it anyway.  And I’m not gonna apologize. And, I’m not ashamed to tell you I had a fleeting thought of eating a second one. But,  I didn’t….one word,  Leftovers!

Let’s take a look at another angle of this beauty, just for grins and giggles:wpid-20150630_164747-2.jpg

Drooling, yet? OK, OK,  on to the recipe.


  • 8 oz thinly sliced roast beef
  • 8 thinly sliced slices of provolone cheese (I used Sargento)
  • 2 large green bell peppers, sliced in half
  • 1 medium sweet onion, sliced
  • 6 oz baby Bella mushrooms, sliced
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 Tbsp garlic,  minced
  • Salt & pepper, to taste


  1.  Slice peppers in half,  lengthwise. Remove ribs and seeds.
  2. In large skillet, over low-medium heat, add butter, olive oil, mushrooms, and onions. Season with salt and pepper. Cook until soft and caramelized. About 20 minutes.
  3. Preheat oven to 400°.
  4. Slice roast beef into thin strips. Add to skillet with onions and mushrooms.  Cook for 5 to 10 minutes.
  5. Arrange pepper halves in a shallow baking dish.
  6. Line each pepper half with 2 slices of provolone cheese.
  7. Fill each pepper with meat mixture until they are nearly overflowing.
  8. Top each pepper with 2 more slices of provolone cheese.
  9. Bake for 15 – 20 minutes until cheese on top is golden brown.

NOTE: Prebake the peppers for 10 minutes for a softer pepper)

Courtesy of Peace Love Low Carb 


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