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.

  5. I loved this! I made a few changes though. I like really soft peppers so I roasted them at 350F for 25 minutes before adding the filling. Then I put them under the broiler until the cheese was melted and golden brown.

  6. When I make stuffed peppers, I have found that cutting an “x” or 2 in the pepper helps keep the filling from being watery. When the peppers cook, their moisture is released, so if you don’t cut a hole for it to drain, it will stay inside the pepper.

  7. Can these be frozen for later use? Being a single lady who likes to eat, I try to find recipes to make ahead so I don’t have to cook every night…lol

  8. I made these last night and they were delicious! I think I will steam the peppers and use red, orange, and yellow peppers.

  9. These were great! I put the peppers in the oven for 15 minutes while it was heating up so that they were slightly softened. I also let the beef get crispy on the edges in the pan before I stuffed the peppers. Mine weren’t runny at all.

  10. This looks absolutely delicious! I”m going to try this, this weekend! I have 2 or 3 green peppers in the fridge I need to use up and I’ve been craving philly cheese steak so at least I can try to keep it healthy. Thanks for this recipe.

  11. I found this recipe on Pinterest, and I just made these for my family for dinner tonight, and they were awesome! I made them just as the recipe said, but I added a dash of crushed red pepper when I was sautéing the onions and mushrooms. The filling was enough for 3 peppers (6 halves). I put the halves in the baking pan, in the oven while the oven was preheating, so they could soften a little (though I don’t know how much it helped). But they were just awesome! I served them with sweet potato fries. This recipe is a keeper! Thank you!!

  12. As a chef who works a lot of hours and doesn’t have time to make dinner, my wife does a lot of the cooking at home and this reciepe is horrible. thanks for the crunchy pepper. I know, I know, cooking is so easy….

  13. I just made these for the 1st time,and since I`m no cook they came out very well. Only mistakes I made were not enough onion,and I steamed the peppers over boiling water ,but not long enough.They came out fine none-the-less.

  14. Made these for dinner tonight and they were delicious! Used red and green peppers which I put in the oven first for about 10 minutes. I stuffed the peppers with havarti and topped them with havarti and cheddar. They did turn out a bit juicy but we didn’t mind. It added to the taste.

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