Baked Recipes

How to Cook Tasty Philly cheesesteak stuffed bell peppers

Philly cheesesteak stuffed bell peppers. 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.

Philly cheesesteak stuffed bell peppers Slice peppers in half lengthwise, remove ribs and seeds. 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. You can cook Philly cheesesteak stuffed bell peppers using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Philly cheesesteak stuffed bell peppers

  1. Prepare 1 of steak of choice.
  2. Prepare 8 slice of Provolone cheese.
  3. Prepare 2 large of green bell peppers.
  4. You need 1 medium of sweet onion.
  5. Prepare 6 oz of baby bella mushrooms.
  6. Prepare 2 tbsp of butter.
  7. You need 2 tbsp of olive oil.
  8. Prepare 1 tbsp of minced garlic.
  9. Prepare 1 of salt and pepper to taste.

Slice roast beef into thin strips and add to the onion/mushroom mixture. An awesome alternative to the classic philly cheesesteak sandwich! Low carb, gluten free, and stuffed into a delicious tender and juicy bell pepper! My boys come home from school and I don't see them again until dinner.

Philly cheesesteak stuffed bell peppers step by step

  1. slice peppers in half lengthwise remove ribs and seeds.
  2. slice onions and mushrooms, sauteed over medium heat with butter, olive oil, minced garlic and a little, saute until onions and mushrooms are caramelized about 25 to 30 minutes, you could add your choice of meat to this before or after depending on how you like your meat.
  3. preheat oven to 400*.
  4. line the inside of each pepper with a slice of provolone cheese.
  5. fill each pepper with meat mixture and tell they are nearly overflowing.
  6. top each pepper with another slice of provolone cheese bake 15 to 20 minutes until the cheese on top is golden brown.

Slice the pepper in half from top to bottom. You will cut right through the stem. Remove all the seeds and membranes. The easiest way to do this is to run a spoon along the sides of the pepper. Top it all off with more cheese.

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