Description
These Philly Cheesesteak Stuffed Peppers are a low-carb twist on the classic sandwich. Packed with tender beef, sautéed onions, and melted cheese, they’re a satisfying and flavorful dinner option for the whole family.
Ingredients
4 large bell peppers (any color), halved lengthwise and seeds removed
1 tbsp olive oil
1 lb ground beef or thinly sliced steak (ribeye or sirloin)
1 small onion, diced
1 small green bell pepper, diced
1 cup mushrooms, sliced (optional)
1 tsp garlic powder
1 tsp Worcestershire sauce
Salt and black pepper, to taste
6 slices provolone cheese or 1 ½ cups shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish, cut side up. Bake for 10 minutes to slightly soften them.
Heat the olive oil in a large skillet over medium heat. Add the diced onion, green bell pepper, and mushrooms (if using). Cook for 5-6 minutes until softened.
Add the ground beef or steak slices to the skillet. Cook until the meat is browned and cooked through, breaking it up if using ground beef. Drain excess grease if necessary.
Stir in the garlic powder, Worcestershire sauce, salt, and pepper. Cook for 1-2 more minutes to combine flavors.
Remove the pre-baked bell peppers from the oven. Fill each pepper with the beef and vegetable mixture. Top with a slice of provolone cheese or a generous sprinkle of shredded mozzarella.
Return the stuffed peppers to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with chopped parsley if desired. Pair with a fresh salad or roasted vegetables for a complete meal.
Notes
Meat Options: Swap beef for ground turkey or chicken for a lighter option.
Cheese Variations: Try Swiss, cheddar, or pepper jack cheese for a different flavor profile.
Make Ahead: Prepare the filling and stuff the peppers in advance, then bake when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~320
- Protein: ~25g