Description
Cozy and cheesy Philly Cheesesteak Stuffed Peppers are a perfect low-carb dinner option that captures the classic cheesesteak flavor without the guilt of bread.
Ingredients
Main Ingredients
- 2-4 pieces Bell peppers, halved and seeded (Any color)
- 1 lb Thin sliced beef (Ribeye is classic, but any quick cooking steak works)
- 1 medium Onion, sliced
- 1 cup Mushrooms, sliced (Optional, but recommended)
- 1-2 cloves Garlic, minced (Optional)
- 1 tbsp Oil or butter (For sautéing)
- to taste Salt and pepper
- 1-2 tbsp Worcestershire sauce (Optional, for flavor)
- 4 slices Cheese (provolone, mozzarella, or American) (Choose your preference)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the bell peppers in half lengthwise and scoop out the seeds. Place them cut side up in a baking dish, drizzle with oil, and sprinkle with a pinch of salt.
- Bake the peppers for about 10 to 15 minutes to soften them.
Cooking the Filling
- While the peppers bake, heat a skillet over medium heat with a little oil or butter.
- Add the sliced onions and mushrooms, cooking until softened and browned.
- Add the thinly sliced beef to the skillet and cook just until no longer pink. Season with salt and pepper, and add Worcestershire sauce if desired.
Assembling and Baking
- Remove the peppers from the oven and spoon the beef mixture into each half.
- Top each stuffed pepper with slices of cheese.
- Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted. If you want a browner top, broil for 1-2 minutes.
Notes
For a spicy version, add sliced jalapeños and use pepper jack cheese. For more veggies, consider adding zucchini or riced cauliflower to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American