Philly Cheesesteak Peppers

Not much to say about this recipe. Found it on pinterest, looked quick and easy so I decided to give it a try. I LOVE philly cheesesteaks, but have been trying to be a bit more conscious about what I’m eating these days. This looked like a good compromise as it totally eliminates carbs.

Philly Cheesesteak Peppers (Serves 2, serving size 2 pepper halves) Adapted from Peace Love and Low Carb


2 large green bell peppers
1/2 pound deli sliced roast beef
1 medium onion, sliced into rings
2 cups sliced mushrooms
4 thin slices provalone cheese
olive oil


1. Cut each pepper in half. Remove seeds and white skin (It’s a good idea to blanch the peppers in boiling water for a 2-3 minutes prior to cooking)
2. Pre-heat oven t0 400 degrees
3. Slice meat into thin strips
4. Heat a large skillet over medium high heat. Add about 1 Tbs. olive oil
5. Add onions to skillet. Lower heat to medium and saute (stirring frequently) for about 4 minutes. Add the mushrooms and saute until onions are translucent and mushrooms have shrank up a bit
6. Add meat to the skillet and season with salt and pepper. Cook for 3-4 minutes
7. Place peppers, cut sides up on a baking sheet lined with foil. Press one slice of cheese into the bottom of the pepper. Fill each pepper with enoufh of the meat mixture to completely fill the pepper. Top with the other slice of cheese
8. Bake peppers for 20 minutes. Make sure to keep an eye on them as the cheese tends to brown
9. Remove and cool for 5 minutes before eating

*Notes for next time: I would add some sweet and hot peppers into the meat mixture. Also, I would blanch the peppers first, they didn’t get cooked all the way through in 2o minutes.