roasted veggie tacos

daisi - July 3, 2013

my may/june menu

daisi - July 3, 2013

philly cheesesteak stuffed peppers

daisi - July 3, 2013
roasted veggie tacos
stuffed peppers_5

I love a good philly cheesesteak sandwich. I mean, what’s not to love? Cheese, sauteed veggies, steak, delicious bread… oh so good. I’ve never attempted to make my own cheesesteak sandwich because it sounds labor intensive to slice the meat so thin. And I also don’t have a flattop to properly cook the meat. I have been eyeing these from the Little Kitchen, but haven’t actually been brave enough to attempt it yet.

So when I pinned these philly cheesesteak stuffed peppers from the Peace, Love & Low Carb blog, I wondered when I’d ever try them. However, after a quick glance at the ingredient list, I noticed that it called for only thinly sliced roast beef from the deli. That, I can do. And it turns out, the roast beef was a simple and delicious substitute for steak to make these stuffed peppers a quick and easy meal.

stuffed peppers_6

Here’s what you’ll need:

  • 8 oz. thinly sliced roast beef
  • 8 slices provolone or pepperjack cheese
  • 2 large green bell peppers
  • 1 medium sweet onion, sliced
  • 6 oz. baby bella mushrooms, sliced
  • 2 tablespoons butter
  • 2 tabelspoons olive oil
  • 1 tablespoon garlic, minced
  • salt and pepper, to taste

Preheat oven to 400°. Start by slicing the peppers in half lengthwise and remove the ribs and seeds and set them aside. 

Add the butter, olive oil, garlic, mushrooms, onions and a dash salt and pepper, to a large saute pan and cook over medium-low heat until the onions are tender, approximately 30 minutes.
stuffed peppers_2
Slice the roast beef into thin strips and stir into the onion and mushroom mix and heat through for about 3-5 minutes.
In the meantime, line the inside of each pepper with a slice of cheese (we chose pepperjack for some spice).
stuffed peppers_1
Next, fill each pepper with the meat mixture until they are practically overflowing. 
stuffed peppers_3
Then top each pepper with another slice of cheese.
stuffed peppers_4
Bake for 15-20 minutes until the cheese on top is golden brown.
stuffed peppers_5
This is great for anyone avoiding carbs and it was great as leftovers too. So glad I gave this a try!
philly cheesesteak stuffed peppers

Rating: 41

philly cheesesteak stuffed peppers


  • 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


  1. Preheat oven to 400°.
  2. Slice the peppers in half lengthwise and remove ribs and seeds.
  3. Add butter, olive oil, garlic, mushrooms, onions and salt and pepper to a large sauté pan and cook over low-medium heat.
  4. Sauté until onions and mushroom are tender (approximately 30 minutes).
  5. Slice roast beef into thin strips and add to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.
  6. Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.
  7. Bake for 15-20 minutes until the cheese on top is golden brown.


adapted from peace, love and low carb
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  1. Made these for Sunday dinner for my family. They were AWESOME.
    I did steam the papers for approximately 5 min before filling and baking.
    That made the peppers softer and not as chewy.

  2. These are SCRUMPTIOUS! I made them tonight using tri-tip and they turned out fantastic! Hubby said “better than steak and potatoes.” So I consider that a win!
    Thanks for sharing!

  3. I tried these and they were very good. It made enough for 3 peppers. We used red, orange & yellow peppers instead of green and I roasted then for 10 minutes prior to stuffing at 350º instead of 400º so to be sure the peppers were cooked enough. The red ones were the best.

  4. I was really looking forward to this, and in fact shared the recipe with my friend before I made it. I steamed my peppers in the microwave for a few minutes because Hubby doesn’t like crunchy peppers when they are stuff. I followed the recipe exactly otherwise, and for some reason these came out super watery. I didn’t feel as if they were very flavorful either. I have a couple of ideas to counter these problems the next go around. I haven’t given up yet.

    1. I’m sorry the mixture turned out runny – let me know any modifications you made to make this recipe even better!

      1. To make the mixture less runny I would suggest to crank up the best when the mixture is done cooking. It will reduce the juices very quickly so you end up with a much drier or just slightly juicy mix.

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