Philly Cheesesteak Stuffed Peppers!!
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Yes, I know this recipe has been posted time and time again. I understand that most people are probably tired of seeing it, and are looking for something new and different. It's okay to be irritated...but...I'm posting it again. 
MFP has newly joined members every single day, and I'm hoping that someone who's never seen this scrumptious recipe comes across it.
And - of course, I recently made this, which...as always...has given me a renewed love for this little culinary gem.
Philly Cheesesteak Stuffed Peppers (originally from Peace, Love & Low Carb)
INGREDIENTS:
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
DIRECTIONS:
Slice peppers in half lengthwise, remove ribs and seeds. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes. Preheat oven to 400°. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
Of course, you can easily lighten the recipe to reduce the calories. For example, I sauteed my onions and mushrooms in chicken broth rather than butter and olive oil. You can also use just one slice of provolone on each, rather than two (or even use two Sargento's thin slices).
I must say, these bad boys will knock your ever-loving socks off. They rocked my world, right here in the little subdivision where I live. I even wiped a tear from the corner of my eye, which - of course - I attribute to how awesome these peppers were. Enjoy!
NUTRITION INFO (reflects making the recipe as written):
Makes Servings: 4
Per Serving:
Calories – 458
Protein – 27 g
Carbs – 8.5 net g
Fat – 36 g
MFP has newly joined members every single day, and I'm hoping that someone who's never seen this scrumptious recipe comes across it.And - of course, I recently made this, which...as always...has given me a renewed love for this little culinary gem.
Philly Cheesesteak Stuffed Peppers (originally from Peace, Love & Low Carb)
INGREDIENTS:
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
DIRECTIONS:
Slice peppers in half lengthwise, remove ribs and seeds. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes. Preheat oven to 400°. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
Of course, you can easily lighten the recipe to reduce the calories. For example, I sauteed my onions and mushrooms in chicken broth rather than butter and olive oil. You can also use just one slice of provolone on each, rather than two (or even use two Sargento's thin slices).
I must say, these bad boys will knock your ever-loving socks off. They rocked my world, right here in the little subdivision where I live. I even wiped a tear from the corner of my eye, which - of course - I attribute to how awesome these peppers were. Enjoy!
NUTRITION INFO (reflects making the recipe as written):
Makes Servings: 4
Per Serving:
Calories – 458
Protein – 27 g
Carbs – 8.5 net g
Fat – 36 g
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Replies
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Those do look tasty!! I would have to lighten up but like you said that shouldn't be too hard. Thanks for sharing....again. :bigsmile:0
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bump0
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Yum....0
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Please stop with the madness0
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This looks GREAT! keep sharing, I don't mind and if anyone else does then they don't have to look at your post! :laugh:0
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Please stop with the madness
Lol the only madness I see is a wonderful and tasty recipe... Thanks for sharing0 -
Mmmmmmm....this looks amazing! I'll have to mod a little but cant wait to try.0
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I really would like this now! Yum. Thanks for sharing 0
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I will be making this for dinner very soon, thanks for the idea. Looks so damn delicious. 0
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Thanks for the recipe. Looks good.0
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Yum!0
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Thank you, looks yummy.0
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Bump
*runs to supermarket for ingredients*0 -
That looks great! THanks 0
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Guess whats for dinner tonight.0
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I'm new first time I've ever seen it, Haha looks yummy thanks for sharing 0
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Bump0
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Oh my God ... thank you thank you!! I've never seen it before and I've been on here almost a year. I do low carb and this is absolutely perfect. I'll be grocery shopping tomorrow and guess what's being added to my list? you're a doll.0
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These peppers will compete you. So glad that so many new people found the recipe! 0
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Thank you re posting this...it sounds fantastic!0
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