Tuesday, August 28, 2012

Philly cheesesteak stuffed peppers

I've found a new website that I just adorrrrrrre! I'm not doing the no carb thing like the blogger is, but it's always good to cut where you can...right? I just pinned another 84 bajillion (that's equivelent to about 10, fyi) recipes off her site, due to how well this one turned out in the Stensland test kitchen. She has such great substitutions!! Rutabaga for potatoes?? Gonna have to try that one before I stamp my approval on it...but if it's anything like the potato-cauliflower switcharoo in the twice baked cauliflower then I'm willing to give up my first born for a sub like that. Maybe not...depends on how much I like the kid I guess. It would have to be a lot in order to trump low cal potatoes that taste like fat kid food though. My children will have alot to live up to...

Anywho...this was quick and easy (which was good because I was staaaaaahhhhving) as well as very satisfying. Read: I wasn't in the kitchen looking for crackers or chips a couple hours later to keep the carb monster inside me at bay like I have to do sometimes. Give it a shot!


8 oz thinly sliced roast beef (I used carving board roast beef for bigger pieces)
8 slices provolone cheese (I used 2% swiss)
2 large green bell peppers
1 medium sweet onion
6 oz baby bella mushrooms
2 T olive oil
1 T garlic, minced
salt and pepper to taste


Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and saute them with mushrooms in olive oil with minced garlic, salt and pepper. Saute while stirring until onions and mushrooms are nice and caramelized (25-30 minutes...I thought about pulling them sooner because they smelled so good but pleeeeaaase way for them to caramelize and you will not be sorry).

Preheat oven to 400 degrees. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook for 5-10 more minutes. Line the inside of each pepper with a slice of provolone, and fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone.

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


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  1. Can you please explain the roast beef situation...it is cooked, deli meat, or raw beef? Thx

    1. I used the carving board cut deli meat (thicker than the normal deli roast beef) and it was great!

  2. I love that you enjoyed my recipe but I would appreciate it if you would give me proper credit or take it down. Here is the link to my original recipe which you have used verbatim - http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html Thanks

    1. Kyndra, I apologize for using your recipe. As you can see by my post, I did enjoy your blog and printed off a lot of recipes from there to use when I stumbled upon you.

      If you look at my other posts, I always give credit to the people whose blogs I read and even link to their pages most of the time. I did not link to your page because when I go there, my computer says "Adobe flashplayer has stopped a potentially harmful operation" and lists that something is trying to communicate with my browser. I have to close immediately and restart my computer when I have gone there recently so I took the link out a while ago. I am sorry you feel that I have stolen your recipt, but I did list that I got it from another blog, I wasn't trying to take credit from you, just didn't want guests to have the same trouble I did.

      I will take it down if you wish...let me know how you would like me to proceed. Thanks for your recipes, I have truly enjoyed your blog!