May 14, 2013

Philly Cheese Steak Stuffed Peppers

Yum
Philly Cheese Steak Stuffed Peppers ~ all the classic flavors of Philly Cheese Steak ... in stuffed pepper form.  It's a must-try!

As I said not long ago, my husband had been bugging me asking me to make him stuffed peppers for quite a while ... but regular ol' stuffed peppers are not really my thing.  But when I came across these stuffed peppers, I knew I had found some peppers I could get into.

I mean, seriously, stuffing all the yummy flavors of a Philly Cheese Steak into a pepper?  It's genius.  And I had to try it.


And I must say, I was certainly not disappointed! ... {neither was my husband}.  These peppers are tasty, tasty, tasty ... and, without the bread, they're a lower-carb way to enjoy a Philly cheese steak, to boot.

To whip these up, first line de-seeded bell pepper halves with provolone cheese, like this ...


Then saute some onions and mushrooms, ...



throw in some sliced deli roast beef, ...




and heap the mixture inside the pepper halves.  Really, really get those peppers full as can be.  Heap them on up.




Cover the tops with more slices of provolone cheese ... 



and bake it all up until the peppers are tender, and the cheese is all melted into a slightly browned, gooey mess.  Yum.

Then get ready to dive in and enjoy your Philly Cheese Steak ... stuffed pepper style!  And let your tummy do a little happy dance, 'cause oohhhhhhhhh, it will want to, for sure.


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Philly Cheese Steak Stuffed Peppers
Ingredients
  • 2 large green bell peppers
  • 1 large onion, sliced vertically
  • 8 oz. fresh button mushrooms, sliced
  • 4 slices deli roast beef, chopped
  • 8 slices provolone cheese
  • 2 T. butter
  • salt & pepper, to taste
Directions
  1. Slice peppers in half lengthwise, remove seeds and ribs; place in a baking pan coated with non-stick cooking spray. Line the inside of each pepper half with a slice of provolone cheese.
  2. Melt butter in a saute pan over medium heat. Add sliced onion to the pan and cook until tender, about 7 minutes. Add the sliced mushrooms and cook for about 5 minutes more. Add chopped roast beef and cook until heated through, about 1 minute. Season with salt and pepper, to taste.
  3. Divide the meat filling mixture evenly between the pepper halves, filling each pepper until heaping full. Top each pepper half with a slice of provolone cheese.
  4. Bake at 350 degrees for 40-45 minutes until peppers are tender, covering loosely with aluminum foil after the first 20 minutes of baking.
Enjoy!




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21 comments:

  1. These stuffed bell peppers look amazing. And that extra slice of cheese on top... just perfect.

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    Replies
    1. I absolutely love how the cheese melts all down the pepper, Alex. It's so good!

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  2. What a fantastic idea!! Love these :) Thanks for sharing.

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  3. Love philly cheesesteak so these will be yummy especially since I love stuffed peppers too. Thanks for sharing.

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  4. I've found a perfect cheese steak without the bread! You're a genius! I can't wiat to gather fresh peppers and onions from the garden to try this! Thanks for sharing.

    Have a wonderful day,
    Linda

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    Replies
    1. Oh, I bet this will be even better with garden-fresh onions and peppers, Linda. Enjoy!

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  5. Oh my goodness, I love this idea! It looks delicious.

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    1. Thank you, Nicole! It is indeed delicious!

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  6. I love a Philly cheesesteak and this is an awesome healthy version. No bread definitely = extra slice of cheese! We teachers for nothing, right!? ;) ;) Wish I had peppers in my fridge right now!

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  7. Oops, meant "aren't teachers for nothing" :)

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  8. Hi! Love your blog!!! Just stopping by from Six Sisters Stuff Blog Hop! Now following along!!! Would love for you to stop by my blog, LeMoine Family Kitchen, http://lemoinefamilykitchen.blogspot.com

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  9. Hello! Great recipe! My husband is a fan of Philly cheese steak so I showed him this post. Now he wants me to make it asap! Haha! It really does look delicious. Thank you for sharing! :D

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    Replies
    1. My hubby LOVES these, and I hope yours will too, Vashti!

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  10. Yummy, these look fab. I'd love for you to link them up over at my blog :D

    http://thevelvetmoonbaker.blogspot.ie/2013/05/sweet-and-savoury-sunday-12.html

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  11. Thanks for linking up to Whimsy Wednesday! Your project has been featured this week! I pinned these too!

    http://www.ohmy-creative.com/featured-projects/diy-favorite-five-craft-trends-whimsy-wednesday/

    Also, you can add your project {or any project} to my website. I feature them on my main slider on the home page...follow this link to submit your project!
    http://www.ohmy-creative.com/submit-a-project/

    Be sure to stop by and grab a button...

    http://www.ohmy-creative.com/grab-a-button/

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  12. This looks SO good!! Need to try it soon!

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  13. Man this looks good! What a fabulous idea! Thanks so much for sharing at Mom on Timeout!

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  14. Perfect recipe for this summer when I have peppers growing out my ears! Thank you so much for coming to share at Super Saturday Show & Tell! I'd love to have you come and share again today http://www.whatscookingwithruthie.com Have a great weekend! xoxo~ Ruthie

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  15. My fiancé and I made this together. It was wonderful and easy to make. Great idea!

    Tina Foy

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  16. Just a touch of Cheez Whiz would be a nice addition. :)

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  17. Is the roast beef health for you? Or will Turkeyburger be better on the healthy side?

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I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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