Philly Cheesesteak Stuffed Peppers
By á-1590
Rate this recipe
4.7/5
(16 Votes)
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Ingredients
- 8 oz. Thinly Sliced Roast Beef
- 8 Slices Provolone Cheese
- 2 Large Green Bell Peppers
- 1 Medium Sweet Onion – Sliced
- 6 oz. Baby Bella Mushrooms – Sliced
- 2 Tbs. Butter
- 2 Tbs. Olive Oil
- 1 Tbs. Garlic – Minced
- Salt and Pepper – to taste
Details
Adapted from peaceloveandlowcarb.com
Preparation
Step 1
Slice peppers in half lengthwise, remove ribs and seeds.In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized.
Preheat oven to 400°
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. 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.
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