Philly Cheesesteak Stuffed Peppers

When it comes to an easy meal and quick dinner recipe, these Philly Cheesesteak Stuffed Peppers take the trophy. Fresh large green bell peppers are filled with a mixture of deli roast beef, caramelized onions, golden-brown mushrooms, and topped with a slice of provolone cheese. A low-carb keto alternative to a cheesesteak sandwich, this stuffed pepper recipe takes a total time of 40 minutes, making this an easy recipe to make with your family during the weeknights.

Remove the tops of the peppers (you can always use red peppers) and take out all the seeds. You can do this prep while the onions and mushroom mixture gets all tasty and caramelized in a large skillet over medium heat with olive oil. Toss the roast beef strips in the vegetable mixture to heat and you're ready to stuff the peppers.

Put the pepper halves in a baking dish cut side up. Lay a slice of provolone inside each pepper, add the meat and veggie mix, then lay another slice of cheese on top. Bake until the peppers are tender and the cheese is that perfect brown on top. Then enjoy your healthy comfort food!