Philly Cheesesteak Stuffed Peppers

These delicious Philly Cheesesteak Stuffed Peppers make a quick and easy weeknight meal. Super cheesy and super delicious!

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Since it’s the busiest time of year, I’m constantly on the hunt for quick and easy recipes. However, I still want to cook healthy recipes for my family.

The way I see it is that as long as I eat healthy before the holidays then I can eat all the pies and cakes during the holidays.

Then it doesn’t count, right?

Okay, so maybe that’s not how it works, but a girl can dream!

Be sure to check out these other easy recipes, too:
BBQ Chicken Pizza
Pizza Pockets
Pumpkin Muffins with Only 2 Ingredients
Skinny Chicken Tortilla Casserole
Quick Chicken Fajitas
Cake Mix Fudge Crinkle Cookies
The Best Eclair Cake

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers are absolutely delicious! They are super cheesy, which is always a plus with any cheesesteak meal. These peppers cook up quickly and are so easy to make. They are low carb and low sodium, yet still pack plenty of flavor. You can add any seasoning or spices you’d like.

Let’s get started!

The first thing you’ll do is preheat your oven to 400*F. Slice your peppers in half lengthwise and remove the seeds and ribs.

Saute some diced onions over medium heat with butter, olive oil, and minced garlic.

Slice the roast beef into thin strips and add it to the onions, cook about 10 minutes. I purchased the roast beef from the deli section at my local grocery store.

Line each pepper with a slice of provolone cheese.

The dish I used to cook my Philly Cheesesteak Stuffed Peppers in came from Pampered Chef years ago. I’m not sure if they still have these, but it’s my favorite dish for cooking small portions!

Fill each pepper with the meat/onion mixture.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese is melted and golden brown.

I served the Philly Cheesesteak Stuffed Peppers with black beans topped with diced onion.

Don’t they look delicious with all that cheese? Have you ever made these before? What’s your favorite type of stuffed pepper?