These roast beef stuffed peppers make such a great weeknight dinner! Bell peppers are a tasty and healthier way to serve up cheesesteaks (make this recipe with chicken or turkey if you’re not a fan of beef). It’s one of our favorites!
Roast Beef Stuffed Peppers
- 2 Bell Peppers
- 4 Mushrooms (sliced)
- 1/4 Onion (chopped)
- 8oz Roast Beef
- 8 slices Provolone Cheese
Turn oven broiler on to low. Cut peppers in half and remove seeds and ribs. Place pepper halves (skin side up) onto a baking sheet and broil, just until skins have slightly charred.
Cook onion and mushrooms in a skillet with olive oil and a little salt, pepper, and garlic powder. Add roast beef to skillet just to warm the meat (beef will get tough if left over heat for too long).
Place pepper halves on a parchment lined baking sheet. Fill with half of the cheese, then beef mixture. Top with remaining cheese. Place back under the broiler until cheese is melted and bubbly.