Monday, February 4, 2013

Philly Cheese Steak Stuffed Peppers

Happy Monday! 

I know everyone is still on a high from the Superbowl and the awesome pro-Ag commercials from Ram Trucks and Budweiser. If you missed them you can catch them here. So with all that excitement you probably haven't thought about what your're going to make for dinner yet. 

Well your'e in luck because I've got an awesome recipe for you today!

Last weekend I had my family over for dinner and I tried out a new recipe on them. I had been wanting to try this stuffed pepper recipe I saw on Pinterest, so I thought this would be the perfect opportunity.  The Philly cheese steak stuffed peppers were a big hit with Adam and my family! I'll definitely be adding this one to the favorites list and making it again!

Recipe from: Spark Recipes

Minutes to prepare: 20
Minutes to cook: 20 

2 green bell peppers 
8 slices of provolone cheese 
1 medium onion chopped
1 cup diced bella mushrooms
8oz of roast beef
2 Tbs. of unsalted butter
2 Tbs. of olive oil
3 cloves of garlic 
Dash of salt to taste
Dash of black pepper to taste 

Preheat oven to 400 degrees. Slice peppers in half lengthwise, remove ribs and seeds. Spray with PAM and roast in the oven for 15 minutes. 

Slice onions and mushrooms. Sautee over medium heat with butter, olive oil, minced garlic, and a little salt and pepper. Sautee until onions and mushrooms are nice and caramelized, about 25-30 minutes. 

Slice roast beef into thin strips and add to the mushroom/onion mixture. Allow to cook for 5-10 minutes. 

Line the inside of each pepper with a slice of provolone cheese. 

When the meat mixture is done cooking, drain in colander lined with a paper towel to get rid of excess water and oil. Fill each pepper with the meat mixture until they are nearly overflowing. 

Top each pepper with a slice of provolone cheese. 

Bake for 15-20 minutes until the cheese is golden brown. 

Nutritional Information: 
Servings per Recipe: 4 
Amount per serving: Calories: 429.8, Total Fat: 30.6g, Cholesterol: 84.7g, Sodium: 619.8g, Total Carbs: 10.2g, Dietary Fiber: 2.2g, Protein: 31.3g 

This recipe does have a little more fat, cholesterol, and sodium than what I usually like to have in one serving. However, you can reduce theses amounts by making a few modifications such as using  light olive oil, and purchasing low sodium provolone cheese and roast beef. You can also only use one slice of provolone cheese per pepper to cut down the above numbers as well. 

All the ingredients. 

Slice the peppers in half lengthwise. 
Place them in a pan after you have removed the seeds and spray
with Pam. 
I hate chopping onions, my eyes were watering the whole time!

Slicing up the mushrooms. 

Line the peppers with a slice of provolone cheese. 

Sauteeing the mushrooms and onions. 
Slicing up the roast beef, I just purchased a pound of the roast beef
from the deli counter at the grocery store.

Cooking it all together. 

Filling the peppers with the meat mixture. 

Topping with another slice of provolone cheese. 

Bake for 15-20 minutes and enjoy!

Now what you've all been waiting for, the announcement of the winner of the giveaway! Thank you to everyone who entered, we had a total of 55 entries! So without further adieu the winner of the $25 Dally Designs gift card is........

Congratulations, Becky! Enjoy your gift card and you'll have to share with us what you purchased! Thank you again to everyone who entered for a chance to win the gift certificate, and to Dally Designs for pairing up with me for this giveaway.


  1. Thanks for the link - if I ate green peppers (or mushrooms) I would definitely give those a try!

  2. I love philly stuffed peppers! Try them on the grill and you won't regret it :)
    And thank you for the gift card!

  3. These look delish!! I will definitely have to try these!

  4. It just boring for me to working a cattle farm.

    book publicity

  5. This comment has been removed by a blog administrator.


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