Philadelphia Cheesesteak Stuffed Peppers

Green peppers are my least favorite pepper and I don’t like to eat them raw like other peppers. I’ve been getting them in my share the last few weeks and have been using them in salsa but this week I thought I would try something different.

3 large green peppers with tops and seeds removed then cut in half

1 tablespoon evoo

1 lb. of thinly sliced ribeye (you could sub steak-ums)

1/2 large onion- diced

1 package of mushrooms- chopped

1 clove of garlic -minced


3/4 cup Marinara sauce

1/4 cup cream cheese

3 slices of provolone- size of the peppers

Preheat oven to 325

Place peppers cut side up in a glass baking sheet and cook 30 minutes until tender. They may collect moisture so drain water.

Meanwhile place evoo in a skillet and sauté onions and mushrooms for 6 minutes then add minced garlic for 30 more seconds. Season with S&P add steak and cook until no longer pink. Add a little more S&P.

Stir in marinara and cream cheese until smooth.

Stuff peppers with mixture then place a half slice of provolone on top.

Broil until golden 3-5 minutes.

These make a great lunch or a quick bite when you come home starving from golf and need something in your belly while you decide on what to eat 😉 Enjoy!

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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