Think of this dish as what would happen if a Philadelphia cheesesteak and a hot roast beef sandwich – with a good dose of horseradish – ran off together and skipped the bread. The result? Bell peppers filled to the brim with savory goodness and low in carbs.
Start by picking your peppers. I love using a mix of colors – green, red, yellow, and orange – because they look beautiful in the baking dish and each one brings a slightly different flavor. (Green is a little more assertive, yellow and orange are sweet and mellow.)
Inside these colorful shells goes a cozy mix of roast beef, mushrooms, sweet onions, and a punchy hit of horseradish. It’s a combo that feels like classic deli comfort food—only a bit lighter and a lot more veggie-forward.
I take a shortcut from the deli counter. Wegman’s Black Angus Just Roast Beef is my go-to because it’s literally just roast beef – no added stuff. You can ask them to shave it, or just tear it into bite-size pieces at home. Don’t worry if you’re using another brand; just look for one with minimal ingredients so you can control the seasoning. I also get slices of provolone at the deli counter.
A note on horseradish – I always use the real stuff – the kind made with just horseradish, vinegar and salt. Not the creamy horseradish sauce, which is usually mayonnaise-based. If I want it creamy, I’ll add the mayo myself.
As for mushrooms, cremini (aka baby bellas) are my mushroom of choice here. They have a meatier, more earthy flavor than plain white mushrooms, but any variety will work just fine.
These stuffed peppers are easy enough for a weeknight meal. You may want to double the recipe as they are also good for leftovers.
| Roast Beef and Provolone Stuffed Peppers | Print |
- 2 medium bell peppers (green, orange, red and/or yellow)
- ½ cup water
- 2 teaspoons olive oil
- 1 small sweet onion, diced
- 3 garlic cloves, minced
- ¼ cup beef broth
- 5 ounces cremini (baby bellas) mushrooms, sliced
- 8 ounces shaved (or torn up slices) lean roast beef (see Notes)
- 2 tablespoons horseradish (see Notes)
- 2 tablespoons regular or low-fat cream cheese, at room temperature
- 4 slices provolone cheese (see Notes)
- Kosher salt and freshly ground black pepper
- Preheat the oven to 400°F.
- Cut peppers in half lengthwise, remove the seeds and ribs and place in a square baking dish. Add ½ cup water to the dish. Cook peppers for 30 minutes so that they soften.
- While the peppers are in the oven, prepare the filling. In a 12-inch skillet, heat the olive oil over medium heat. Add onion. Cook until the onion is soft, about 5 to 7 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the beef broth and the mushrooms. Continue to cook until the mushrooms are soft, about 4 to 5 minutes.
- Mix in roast beef and horseradish and cook for 2 to 3 minutes.
- Remove skillet from heat and stir in cream cheese. Season with Kosher salt and freshly ground black pepper.
- Remove the peppers from the oven and drain any excess water from both the peppers and the pan.
- Divide the roast beef mixture between the four pepper halves.
- Top each pepper half with 1 slice of provolone cheese.
- Bake for 15 minutes or until peppers are tender and the cheese has melted and browned.
* I recommend Horseradish (made with vinegar and salt) rather than Horseradish Sauce (made with mayonnaise) for this recipe.
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