Philly Cheese-steak Stuffed Bell Peppers

by Emily Satzger in

Happy First Day of Fall!!!  Thankfully cooler weather rolled into Charleston last night, so it feels a bit more like true Fall.  Last night I made one of my favorites, Philly Cheese-steak Stuffed Bell Peppers.  If you're trying to watch carbs this is a great recipe for you.  I found the recipe on Pinterest and have adapted it to suit our taste buds. 

Chop the top of the bell pepper off and remove the seeds.

Make sure you thinly slice the onions so they carmelize nicely.

After the onions are caramelized add the chopped roast beef and saute until all the flavors meld together.

Add half a slice of provolone cheese to the bottom of the bell peppers.

Then fill the bell pepper with  the onion/roast beef mixture.

Finish the bell pepper off with a slice of provolone cheese.

Bon Appetit!


- 1 and 1/2 yellow onion, sliced thinly

-  1/2 pound of deli roast beef, chopped

- 1 tablespoon of olive oil

- 1 tablespoon of butter

- sliced provolone cheese

- 3 green bell peppers, tops cut off and seeded


Preheat the oven to 400 degrees.  While the oven is heating, heat olive oil in saute pan and add sliced onions, cook until caramelized.  Add the roast beef and butter and saute for 5 more minutes on medium heat until the flavors meld together.  Place half a piece of provolone cheese at the bottom of each bell pepper.  Then fill each bell pepper to the top with the onion, roast beef mixture.  Top each bell pepper with a slice of provolone cheese.  Bake for 15-20 minutes, until the cheese is golden brown.  Allow to cool and enjoy!