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Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers: 4 Amazing Meals

  • Author: Jannet Lisa
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Low Carb

Description

Enjoy a low-carb twist on the classic Philly cheesesteak with these flavorful stuffed bell peppers. Tender beef, sautéed onions, mushrooms, and melted provolone cheese create a hearty and satisfying dinner.

Ingredients

Scale
  • 4 large bell peppers, halved and seeded
  • 1 lb thinly sliced beef steak (such as ribeye or sirloin)
  • 1 medium yellow onion, thinly sliced
  • 1 cup mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices provolone cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in the prepared baking dish.
  3. In a large skillet over medium heat, add olive oil. Sauté onions and mushrooms until softened, about 5 minutes.
  4. Add the sliced beef to the skillet. Season with garlic powder, salt, and black pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.
  5. Divide the beef mixture evenly among the pepper halves. Top each with two slices of provolone cheese.
  6. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly. Serve hot.

Notes

  • Slice steak very thin against the grain for tenderness. Freezing steak for 20 minutes beforehand makes slicing easier.
  • Experiment with different cheeses like mozzarella, cheddar, or pepper jack.
  • Lean ground beef can be used as a more budget-friendly alternative to steak.
  • For a chicken version, swap steak for thinly sliced chicken breast or rotisserie chicken.
  • Create a vegetarian option by omitting meat and adding extra mushrooms, zucchini, or lentils.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the microwave or oven at 350°F (175°C) until warmed through.
  • Freeze stuffed peppers for up to 2 months; thaw overnight in the fridge before reheating.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking, Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 410 calories
  • Sugar: 0g
  • Sodium: 0mg
  • Fat: 25g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0g
  • Protein: 33g
  • Cholesterol: 0mg

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Find it online: https://kalirecipes.com/philly-cheesesteak-stuffed-peppers/