Philly Stuffed Peppers

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OK, whether you prefer Pat’s or Geno’s, there’s nothing quite like a real Philly cheesesteak.  I’m not going to try and top them, but my Philly Stuffed Peppers is a nice veggie loaded tribute to the classic sub.  I make it with provolone cheese, but feel free to substitute your choice, even Cheez Whiz, if you prefer.

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Philly Stuffed Peppers

Fantastic veggie based tribute to the classic cheesesteak sandwich.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 499kcal

Ingredients

• 4 Green Bell Peppers Cut in half and seeded
• 1 tbsp coconut oil
• 1 sweet onion chopped
• 8 oz button mushrooms sliced
• 1 garlic clove
• 1 lbs roast beef sliced and cut into strips
• 8 slices provolone cheese

Instructions

• Preheat oven to 350.
• Place pepper halves cut side down on baking sheet. Place in oven for 20 minutes.
• Meanwhile, in large skillet heat oil. Add onion, mushrooms, and garlic to pan. Sautee until onions are clear and mushrooms tender.
• Season beef with salt and pepper. Add to mix and cook through. This will depend on how thick your beef is cut.
• If meat and vegetables mixture is done before peppers are ready, remove from heat and keep warm.
• Remove peppers from oven and flip over. Turn on broiler. Stuff with meat mixture and top with cheese. Return to oven for two minutes or until cheese is browned. serve hot.

Notes

Recipe is 10 points on all WW plans.

Jump to nutritional information.

I love cheesesteak. I know some people will find that hard to believe, given that as a kid, I wouldn’t eat beef, unless it was some type of ground beef. No steak, no pot roast, no london broil, or frequent dinners in my house. I don’t know why, just didn’t care for it. I also didn’t eat tomatoes or eggs, but based on some of my sheet pans and frittatas, you can tell me taste buds have grown.

So of course when my husband and I took a day trip to see the Washington Nationals take on the Philadephia Phillies, of course we had to make a stop to compare Pat and Geno’s steak. For a while after that, I couldn’t get enough of them, but, trying to watch what I ate, so I came up with this low carb dish inspired by the trip.

So simple! Just some peppers, onions , and mushrooms, plus of course, the meat! So let’s get cooking! Preheat oven to 350 and prepare a baking sheet.

Cut the peppers in half and remove the seeds. Place peppers on baking sheet and place in oven for 20 minutes.  I know in the picture, the peppers are open side up, but usually when I cook them I cook them open side down. Moisture will escape the pepper and gather in the pepper if they are open side up. Upside down, the liquid drips out.

While the peppers are in the oven, cook the stuffing. Start by seasoning the beef with salt and pepper.  Heat oil over medium high heat. When the oil is hot, add the onion, mushrooms, and garlic to the pan.  Sautee until onions are clear and mushrooms tender.

Add beef to vegetable mix and cook through.  Stir the mix occasionally to ensure beef is evenly cooked.  If meat and vegetables mixture is done before peppers are ready, remove from heat and keep warm.

When the peppers are done, remove from the oven.  If you want some extra cheese, place half a slice of provolone in the bottom of each pepper (optional, and omit if you’re avoiding dairy).  

When meat is cooked, divide the mixture among the peppers.  Top each pepper with a slice of cheese.

Return to oven under broiler and cook until cheese is melted and beginning to brown, about two minutes.  Remove from oven and serve hot. 

So as for my trip, my husband and I both agree that Pat’s is better than Geno’s. The Nats made an effort when Ryan Zimmerman hit a three run homer to tie the game in the 9th, but the Philies got a walk off win. And I got a new dish!

Philly isn’t the only way we stuff our peppers! Check out our Classic Stuffed Peppers!

What’s for dinner this week?  Don’t know?  Check out our meal plans and let us to the planning for you!

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