Italian Beef Stuffed Peppers

Spicy, tangy Italian beef is mounded in peppers and topped with creamy provolone cheese.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Author Marye


For the Beef

  • 2 1/2 pound lean eye of round roast beef
  • 1 to 2 jars Peperoncini peppers
  • Salt and pepper to taste

For the Stuffed Peppers

  • 1 large Bell pepper cut in half and seeds removed
  • 4 ounces Italian Beef
  • 1 ounce Provolone


For the Beef

  • Season the beef with the salt and pepper - you won't need much salt because of the peppers.
  • Add it to a slow cooker.
  • Dump the Peperoncini over the top
  • Slow cook for 8 to 10 hours, shredding the beef for the last hour.

For the Stuffed Peppers

  • Spoon 2 ounces of beef into each pepper half.
  • Place in a shallow dish with 2 tablespoons water or V-8 juice.
  • Cover with plastic wrap.
  • Microwave for 4 minutes, or until the pepper is as tender as you like it.
  • Carefully remove the wrap, add the cheese and microwave one more minute or until the cheese melts.


42.8 grams protein