Philly Cheesesteak Stuffed Peppers

As the gardening season is winding down, I feel like a squirrel frantically gathering nuts to store for winter time! I've been in freezing & canning mode again lately. I had a ton of peppers, zucchini, broccoli & cabbage to do up. While I've been freezing a lot of the veggies plain to use over winter time, I also wanted to try some new recipes.

I happen to have gotten some roast beef lunch meat in the marked down area of the deli. I love this section as I can often find the more expensive lunch meats that are either sliced too thin or are the chunked up ends for only $1.99lb (otherwise, roast beef is NOT a staple in our house! lol)

As I looked at the roast beef & peppers, I thought that a Philly Cheesesteak Stuffed Pepper sounded like a good idea. It wasn't until I started cooking that I realized this was going to turn into an awesome recipe so I quickly dug out my camera to snap some photos so I could share the recipe with y'all! Let me just say the photos don't do this recipe justice! The kids and I absolutely LOVED these and the next time I get some cheap roast beef, we will be making this again!! A bonus is that this is gluten free and low-carb!

I started off sauteing chopped up mushrooms, onions & garlic. Once they were nice and ccaramelized I added in the sliced roast beef.

I sliced 2 whole peppers in half and took out the seeds. You can use any kind of cheese you prefer but I used a slice of pepper jack and laid it in the bottom of the pepper half.

I divided up the meat mixture evenly between all 4 peppers then laid a piece of cheddar cheese on top.

I popped the peppers in the oven and baked them for about 15-20 minutes.

YUM!!!

If you are looking for another stuffed pepper recipe, check out my Mexican Stuffed Peppers with Quinoa & Black Beans!

Philly Cheesesteak Stuffed Peppers

about 1/2lb of roast beef lunch meat sliced into strips

8 slices of cheese

2 whole peppers cut in half

2 Tbsp butter

1 medium onion sliced

6oz of mushrooms sliced

2 cloves of garlic minced

salt & pepper to taste

In a saute pan, saute the mushrooms,onions & garlic until caramelized. Add the strips of roast beef & toss with the veggies. Cook for about 5-10 minutes. Lay a piece of cheese inside each pepper then evenly divide up the meat between them. Cover the meat with another piece of cheese. Bake in the oven at 400 for 15-20 minutes.

Printable Recipe