Philly Cheesesteak Stuffed Peppers

Green peppers have taken over our garden. We have had an AMAZING crop of green bell peppers this year. They are perfect for stuffed peppers of all sorts-including these Philly Cheesesteak Stuffed Peppers.

When I think of stuffed peppers, I think of my Grandma.  She used to make this mixture of rice, ground beef, and onions and stuff green peppers with it. As a child, I thought they were yucky.  Not my favorite thing to eat.  

Now, as an adult, I’m finding myself looking to different variations of stuffed peppers as a dinner a few times a month.  For example, my husband I really like these Southwest Chicken Stuffed Peppers or these Pizza Stuffed Green Peppers. Green peppers are so much more than just a salad or pizza topping! Stuffed peppers are easy to make, and perfect for a quick fall meal! 

Philly Cheesesteak Stuffed Peppers takes a lot of the carbs out of a traditional cheesesteak sandwich-but you get to keep all the awesome flavors! And that melty cheese on top is SO good!

Philly Cheesesteak Stuffed Peppers Ingredients

• 2 Green Bell Peppers
• 8 slices deli roast beef, cut into thin strips
• 1 medium onion, thinly sliced
• 1 T minced garlic
• 4 pieces provolone cheese
• 2 Tablespoons olive oil
• 1 Tablespoon butter

How to Make Philly Cheesesteak Stuffed Peppers

First, cut the green bell peppers in half and remove the seeds and stem . Set aside.  Heat the oven to 400 degrees.

Next, in a large sautee pan over low to medium heat, heat the olive oil and butter.  Add the onion and garlic. Sautee for about 20 minutes, or until the onion is nice and browned and carmelized.

Add the roast beef to the onions and heat for about 10 more minutes.

Then, lay a piece of cheese in the bottom of each of the green pepper halves.  Fill the pepper with the roast beef/onion mixture.  Top with another piece of provolone cheese.

Place on a baking sheet, and bake for 15 minutes, or until the cheese starts to brown.

Tips for Making Great Stuffed Peppers

Instead of cutting them in half top to bottom, cut the stem off so the top of the pepper is open. Gently take out the seeds, and then stand the pepper up to fill it.

Pre baking the peppers for about 20 minutes makes them super tender. You can also boil them for about 3-5 minutes before stuffing them.

If your peppers are small, you may want to cut the provolone slices in half for the bottom of the peppers and for the top.