Can’t wait to add this to my weekly rotation! Oh that makes me SO happy, Romi! Or maybe this is just the right consistency and I’m overthinking it…, NOTE: I am unable to select a rating on the stars up there (my computer issue)…. This was the first recipe I tried and boy was it yummy. You will cut right through the stem. I’ve done a chopped salad (kale/cabbage/iceburg lettuce/green onions/carrots/sunflower seeds/skinny ranch) OR my homestyle cauli-tater mash I hope you love’m! Spray the tops of the cheese with just a bit of cooking spray. You can try creating a recipe in “my fitness pal” with your own ingredients and it’ll give you info. Have you ever tried to freeze the leftovers? A traditional Philly Cheesesteak is made with thin-sliced rib eye, chopped and fried with … It’s 400 degrees just fixed it! I have leftover filling for the freezer, we’ll enjoy these again soon. Stuffed peppers always make for a great meal, and this version is loaded with cheese, steak, mushrooms and onions. Thank you for teaching me something new and all of your amazing recipes! So yummy!! Cook, stirring occasionally, 3 minutes. Recipes by Ingredient. I loooooved this recipe! The first one I had, I ate reeeeeal slow. Gave it a delicious cheesy feel to the filling. I like to use cheddar or colby jack, but mozzarella would do well too! These are the low carb version of your favorite classic American sandwich. I customized it for myself and still stayed very close to your version. Let me know how it goes for ya. But it just wasn’t our cup’a tea. Your stuffed peppers are a definite keeper. Anyway, cover these guys with some tin foil. Thank you for the recipe. Hey Sara! I’m.a Philly girl, and while provolone is certainly a choice of cheese for cheesesteaks, cheese wiz is where it’s at! Hey Taylor! Immediately spray pan with cooking spray again and add mushrooms, saute until browned, about 3-4 minutes. Remove steak from pan and let rest. I used a slice of velvetta cheese which is a perfec replication, on each pepper (only 1 WW point too) for our cheesy topping! Bake stuffed peppers at 400℉ for 25 minutes. They didn’t even know they were in there! Preheat oven to 350ºF. I don’t know if I’ll ever be able to eat mushrooms “whole”, but never say never. I’m so happy you and the whole family enjoyed AND that they didn’t realize those stinky mushrooms were in there! Bake for 15 minutes until the … I hope you enjoy! I can’t even believe how good they actually are because there’s so many mushrooms and my brain can’t handle it! Sear both sides of the steak, about 2-3 minutes per side. Stir in two ounces of light cream cheese. Can’t wait to try this! I share your hatred of mushrooms and replaced it with chopped up zucchini. So I made 8 1/2 peppers and that was fine. I threw the shrooms in the food processor and got them teeny tiny…and loved these peppers! Note: she will literally pick off or out of my home made pasta sauce! Thank you thank you thank you for sharing!! Anyhow- thanks so much for stopping back by to let me know! Long before I had this blog, I actually cooked up the steak recipe, and I didn’t love it. So I couldn’t really tell they were present. It is in the oven. I am in love. Seriously don’t tell him there’s mushrooms in it and see what happens. Any ideas of what might have caused this? Haha! Place the halved peppers on a baking sheet. I would like to try it with ground beef because I thought it lacked the steak-ness of it. I’m sooooo happy y’all enjoyed it, Lindsey!! Absolutely declicious! Stir to coat the mixture for about 30 seconds. so happy you and your daughter enjoyed these, Tracy! I don’t know if I’ll be a mushroom liker, probably not, but maybe I can at least handle them chopped up insanely fine and cooked down til there’s no tomorrow in some recipes. Grab your 9×13″ casserole dish, and add about 1/4 cup beef broth into the bottom. Thank you. !” . Thanks for the recipe! These Philly cheesesteak stuffed peppers have the same flavors, but without the carbs! While chopping up those things… grab a pound of extra-lean ground beef, throw it in a skillet over medium heat, and sprinkle it with a couple pinches of kosher salt and some freshly ground pepper. It’s 1/2 of the whole pepper so it’s a total of 6 servings. it’s been a while since I posted so you can delete my website from the first comment, thank you! I hope you LOVE them! NOTE FROM THE AUTHOR: My dislike, distaste, and general hatred of mushrooms is limitless, and very powerful. These were absolutely delicious! Glad to hear they work well using the mozzarella too! These Philly Cheese Style Stuffed Peppers are bursting with flavor! I can’t believe there’s no mushroom-y taste either! March 7, 2018 at 3:13 am Reply. Let me know how it goes- I hope you love’m! Meanwhile, in a large skillet over medium-high heat, heat oil. Ingredients: 4 large green bell peppers 2 tablespoons olive oil 4 tablespoons butter 1/3 cup sweet onion, diced 3 cloves garlic minced 1 (4 oz) package mushrooms, diced 1 lb thinly sliced roast beef 16 slices provolone cheese … Thank you! And then they are done and we can all drool together, okay? The cream cheese-y sauce was so good. Loved the taste but they came out really running. Return the steak to the skillet and … Add the oil, onions, and mushrooms. But of course, you can totally do some provolone on top, to make it more Philly Cheese Steak-y. Once it starts cooking, keep an eye on it and break it up with a spatula until it’s all nicely browned. I usually don’t leave comments but I had to! We reheated them in the microwave and oven and loved them each way. If you mean for the serving size it’s one pepper half that’s been stuffed. Stuff each pepper half with Philly Cheese mixture (about 2/3 cup), top evenly with shredded cheese, then spray the cheesy top of each pepper with cooking spray. Prepare the bell peppers by cutting off the tops and removing the insides (scoop out using a spoon) and placing them in a baking dish. I added a bit of “kitchen bouquet” and liquid smoke, and it tastes just like hamburger. I used a slice of velvetta cheese which is a perfec replication, on each pepper (only 1 WW point too) for our cheesy topping! This will definitely become a normal dish in our house. So glad I saw this recipe today and saved me from going outt to dinner! Fill with the roast beef filling and top with the mozzarella cheese. Thanks again!!!! philly cheesesteak stuffed peppers; March 13, 2017 Katie. Made these for dinner last night. Just loved them!! This is so tasty, I stayed very closed to the recipe and I lovvvvvve it. but I’m left wondering if you ever had this happen? Yasss! So now you can enjoy your cheesesteak and leave out the guilt. Can’t wait to try more. Why You’ll Melt Like the Cheese for these Cheesesteak Stuffed Peppers I’m still laughing at “fungus lumps” lol. Let … Love everything I have tried of yours – thanks for keeping me cooking and losing weight! So creamy and delicious. I just had the peppers for lunch. So go ahead, give them a try! Sounds like a win to me! I made these for dinner last night and they were so AMAZING!!!! Our peppers were small so we had leftover mix. Like, I don’t really even allow them in my kitchen… at all. Makes no difference very closed to the filling out of my all-time favorite peppers. Some provolone on top of melted cheese 450° but the color makes no difference mozzarella would well! M using a yellow one, but I ’ ll give you info myself too Melt... 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