Delicious Philly Cheesesteak-Stuffed Bell Peppers
Indulge in the savory flavors of Philadelphia with these mouth-watering Cheesesteak Stuffed Bell Peppers! Tender roast beef is combined with caramelized onions and mushrooms, then generously stuffed into fresh green bell peppers and topped with melted provolone cheese. This comforting dish is perfect for weeknight dinners or gatherings, allowing you to enjoy a classic favorite in a healthy, low-carb form. Share this delicious recipe with friends and family, and watch it become a new household staple!
N/A
Servings
183
Calories
8
Ingredients
Ingredients
thinly sliced roast beef
8 (ounces)
provolone cheese
8 (slices)
green bell peppers
2 (large)
sweet onion
1 (medium, sliced)
baby bella mushrooms
1 (6 ounce package, sliced)
butter
2 (tablespoons)
olive oil
2 (tablespoons)
garlic
1 (tablespoon, minced)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare the bell peppers by slicing them in half lengthwise and removing the ribs and seeds. Set aside.
3
In a skillet over medium heat, melt the butter and olive oil. Add the sliced sweet onion and baby bella mushrooms, then season with salt and pepper. Sauté for 25-30 minutes, stirring occasionally, until the onions are caramelized and the mushrooms are soft.
4
While the onion and mushroom mixture cooks, slice the roast beef into thin strips.
5
Once the vegetables are done, add the sliced roast beef into the skillet and cook for an additional 5-10 minutes until heated through and well combined with the vegetables.
6
Line the inside of each bell pepper half with a slice of provolone cheese.
7
Carefully spoon the meat mixture into each bell pepper until overflowing slightly.
8
Top each stuffed pepper with another slice of provolone cheese.
9
Place the stuffed peppers on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cheese is golden brown and bubbly.
10
Remove from the oven, cool for a few minutes, and serve hot!
Nutrition Information
11
Fat
3
Carbs
16
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Delicious Philly Cheesesteak-Stuffed Bell Peppers?
The main protein used in this recipe is 8 ounces of thinly sliced roast beef.
What temperature should I set my oven to?
You should preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How many bell peppers do I need for this recipe?
The recipe calls for 2 large green bell peppers.
What type of cheese is used in this Philly cheesesteak recipe?
This recipe uses 8 slices of provolone cheese.
How do I prepare the bell peppers for stuffing?
Prepare them by slicing them in half lengthwise and removing the ribs and seeds.
How long should I sauté the onions and mushrooms?
Sauté the sliced sweet onion and baby bella mushrooms for 25 to 30 minutes until caramelized.
What ingredients are used to sauté the vegetables?
The onions and mushrooms are sautéed in 2 tablespoons of butter and 2 tablespoons of olive oil.
Is garlic used in this recipe?
Yes, the recipe includes 1 tablespoon of minced garlic.
What kind of mushrooms are recommended?
The recipe specifies using one 6-ounce package of baby bella mushrooms.
How many grams of carbohydrates are in one serving?
There are 3 grams of carbohydrates per serving, making it a low-carb option.
What is the calorie count for this dish?
This recipe contains 183 calories per serving.
How much protein is provided in this recipe?
There are 16 grams of protein in each serving.
How much fat is in these stuffed peppers?
There are 11 grams of fat per serving.
How long should the stuffed peppers bake?
Bake the peppers for 15 to 20 minutes until the cheese is golden and bubbly.
When do I add the roast beef to the skillet?
Add the sliced roast beef once the onion and mushroom mixture is finished cooking, then heat for 5 to 10 minutes.
What kind of onion should I use?
The recipe calls for 1 medium sliced sweet onion.
How do I know when the dish is ready to be removed from the oven?
The dish is ready when the provolone cheese is golden brown and bubbly.
How do I arrange the cheese in the peppers?
Line the inside of each pepper half with a slice of cheese before stuffing, and then top with another slice of cheese.
Can I use roast beef from the deli?
Yes, 8 ounces of thinly sliced roast beef is perfect for this recipe.
Should the roast beef be sliced?
Yes, you should slice the roast beef into thin strips before adding it to the skillet.
Is this recipe suitable for a ketogenic diet?
With only 3g of carbs, these stuffed peppers are considered a healthy low-carb and keto-friendly meal.
How do I season the vegetables?
Season the onions and mushrooms with salt and pepper while they are sautéing.
Is this recipe considered a quick dinner?
Yes, it is tagged as an easy weeknight dinner.
How many slices of cheese are needed in total?
You will need 8 slices of provolone cheese for this recipe.
What color bell peppers are best?
This recipe specifically uses green bell peppers for a classic Philly cheesesteak profile.
Should I serve the peppers immediately?
It is best to let them cool for a few minutes after baking and then serve them while they are still hot.
Can I add extra seasoning?
The recipe suggests salt, pepper, and minced garlic, but you can adjust to your preference.
Does the recipe use both butter and oil?
Yes, it uses 2 tablespoons of butter and 2 tablespoons of olive oil for the best flavor and texture.
Is this a gluten-free recipe?
The ingredients listed are naturally gluten-free, but always check your roast beef labels to be sure.
How many servings does this recipe provide?
While not explicitly stated, 2 large peppers sliced in half typically provide 4 stuffed pepper portions.