Cheesesteak Stuffed Peppers


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These delicious cheesesteak stuffed peppers are sooo good and make a perfect lunch!

This is one of my favorite lunch meals!  It takes just a few minutes to make and tastes amazing!

I love mushrooms so I add those into mine but if you don’t eat mushrooms then feel free to leave them out or add extra onions!

REPIN CHEESESTEAK PEPPERS

Cheesesteak Stuffed Peppers

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 8 pepper halves
Author Holly Nilsson
Course Dinner, Lunch
Cuisine American
All of the flavors of cheesesteak, stuffed into peppers for a low carb lunch or dinner that the whole family will love!

Ingredients

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  • 4 green pepper halves
  • 8 slices provolone cheese
  • 1 onion , sliced
  • 2 cups mushrooms , sliced (optional)
  • 1 tablespoon butter
  • 6-8 oz thin sliced deli roast beef

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Instructions

  1. Preheat oven to 375 degrees. Slice peppers in half from stem to bottom and clean out the seeds and ribs.
  2. On medium low heat, cook onions in butter until softened, about 5 minutes. Add mushrooms and cook until the juices are released.
  3. Line the bottom of each pepper half with 1 slice provolone cheese. Add 2 slices roast beef, to each. Divide the mushrooms and onions between all of the peppers.
  4. Top with one more slice of roast beef and one slice of provolone.
  5. Bake 18-20 minutes or until pepper is softened and cheese is browned.
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Nutrition Information
Calories: 159, Fat: 9g, Saturated Fat: 5g, Cholesterol: 35mg, Sodium: 581mg, Potassium: 298mg, Carbohydrates: 5g, Fiber: 1g, Sugar: 2g, Protein: 13g, Vitamin A: 10.2%, Vitamin C: 71.4%, Calcium: 28%, Iron: 5.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Cheesesteak Stuffed Peppers

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I prepped the peppers like i do for stuffed peppers. I place them in boiling water for 5 minutes to soften. Let them cool and then cut and clean them out. Then I stuffed them with the roast beef, cheese and onion/mushroom mixture and baked them. I have also used red, yellow and orange peppers.

  2. Tried this tonight and I do have to say it will become one of my favorites. I forgot to put top layer of cheese but I put on Mexican cheese (didn’t melt) I wasn’t going to but I added some pasta sauce only because the peppers didn’t seem to soften. I loaded each one with roast beef, mushroom and onions that I had sauteed first. This site is one of my all time favorites. I love how the recipes are easy to follow, easy to make and the ingredients seem to be all that everyone would have in the cupboard.

    1. I”m so glad you enjoyed this recipe Renna, the Mexican cheese sounds like a yummy twist too!

      Thank you so much for stopping by, I am so glad you enjoy my recipes! :)