Philly Cheese Steak Stuffed Bell Peppers Recipes

PHILLY CHEESE STEAK-STUFFED BELL PEPPERS

Philly Cheese Steak-Stuffed Bell Peppers image

Philly cheese steak-stuffed bell peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.

Provided by Alyshia Wesley

Categories Everyday Cooking

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

3 large green bell peppers, halved lengthwise and seeded
1 (14 ounce) package thinly sliced frozen Philly beef steak
1 large sweet onion, diced
1 (6 ounce) package sliced baby bella mushrooms, diced
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon Montreal steak seasoning, or more to taste
6 slices provolone cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 11.1 g, Cholesterol 47.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 14.8 g, SaturatedFat 7.1 g, Sodium 734.5 mg, Sugar 4.9 g

PHILLY CHEESESTEAK STUFFED PEPPERS

Philly Cheesesteak Stuffed Peppers image

Make and share this Philly Cheesesteak Stuffed Peppers recipe from Food.com.

Provided by THE BOSS

Categories Roast Beef

Time 20h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces thinly sliced roast beef
8 slices provolone cheese
2 large green bell peppers
1 medium sweet onion
1 (6 ounce) package baby bella mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon garlic, minced

Steps:

Slice peppers in half lengthwise, remove ribs and seeds.
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.
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.

Nutrition Facts : Calories 450.1, Fat 32.5, SaturatedFat 16, Cholesterol 98.1, Sodium 580.3, Carbohydrate 9.9, Fiber 2.5, Sugar 4.5, Protein 31.6

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