Philly Cheese Steak Stuffed Bell Peppers
If you are looking for an easy appetizer recipe, try these tasty stuffed bell peppers with roast beef, mushroom, garlic, and cheese.
Philly Cheese Steak Stuffed Bell Peppers are a low-carb version of the classic Philly cheesesteak sandwich. This dish offers the flavors of a traditional Philly cheesesteak in a healthier format. They are so easy to make, and can be served as a party appetizer or as a simple meal.
For an easy yet delicious appetizer with bell peppers, give this Bell Pepper Chicken Nachos recipe a try.
Yield: Serves 4
- 8-9 thinly sliced roast beef or any kind of cold cuts you like
- 3 large bell peppers
- 8 mushrooms, sliced
- 9 slices of mozzarella cheese
- 2 garlic cloves, chopped
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- salt and pepper
In a skillet, melt butter over medium heat. Add the onions, mushrooms and garlic, and cook until all liquid is absorbed, about 20-25 minutes.
Cut the roast beef into thin strips and add to the mushroom mixture. Add salt and pepper to taste. Stir and cook for 2 minutes. Set the mixture aside.
Preheat oven to 400 degrees F.
Slice bell peppers in half lengthwise and remove seeds. Line the inside of each bell pepper with half a slice of mozzarella cheese.
Fill each pepper with mushroom-beef mixture until they are nearly overflowing.
Then top each one with a slice of mozzarella cheese and place them in a casserole dish.
Bake in the oven until cheese is melted and browned, about 15-20 minutes.
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