Philly Cheese Steak Stuffed Peppers

Philly Cheese Steak Stuffed Peppers

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 429.8
  • Total Fat: 30.6 g
  • Cholesterol: 84.7 mg
  • Sodium: 619.8 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 31.3 g

View full nutritional breakdown of Philly Cheese Steak Stuffed Peppers calories by ingredient
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A bit high in fat and calories, BUT, an excellent "naughty" meal for low carbers. :) (found of pinterest) A bit high in fat and calories, BUT, an excellent "naughty" meal for low carbers. :) (found of pinterest)
Number of Servings: 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 like boar's head)
    2 Tbs of unsalted butter
    2Tbs olive oil
    3 cloves garlic
    dash of salt to taste
    dash of black pepper to taste


Preheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds. Spray with PAM 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 25-30 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!!

Makes 4 servings - 6 net carbs per serving

Serving Size: makes 4 half peppers

TAGS:  Beef/Pork |

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Member Ratings For This Recipe

  • Very Good
    My husband makes the best Ital Beef, I loved being to have a option with out the bread. Also added a tlb of cream cheese under the cheese. - 11/18/13

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  • I was amazed. A pepper lover, a cheese steak lover. A super combination!!!!! The 'self made sauce' was delicious. - 7/8/13

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  • Incredible!
    These were absolutely fabulous-I used the red peppers rather then the green peppers for the recipe as my husband has a hard time digesting the green. Easy quick recipe to fix on busy night and flavor was out of this world. - 1/18/13

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