Description
Philly Cheesesteak Stuffed Peppers are a low-carb, gluten-free twist on the classic sandwich. Bell peppers are filled with juicy steak, sautéed onions, mushrooms, garlic, and melty provolone cheese — all baked to cheesy perfection.
Ingredients
- 4 bell peppers, halved and seeded (green or red)
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 medium onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1–2 tbsp olive oil or butter
- 8 slices provolone cheese
- Salt and black pepper, to taste
- Optional: 1 tbsp Worcestershire sauce
- Optional: Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Halve and deseed the bell peppers. Place them cut-side up in the dish and bake for 10 minutes to soften slightly.
- Meanwhile, heat oil in a skillet over medium-high heat. Sauté onions and mushrooms until soft and golden, about 5–7 minutes. Add garlic and cook for 1 more minute.
- Add sliced steak to the skillet, season with salt and pepper, and cook until just browned, 2–3 minutes. Stir in Worcestershire sauce if using.
- Divide the filling among the pre-baked pepper halves. Top each with a slice or two of provolone cheese.
- Return to oven and bake for another 10–15 minutes, until cheese is melted and bubbly.
- Let rest for a few minutes. Garnish with chopped parsley if desired and serve warm.
Notes
- Add cooked rice or cauliflower rice to the filling for extra bulk.
- Use pepper jack cheese or jalapeños for a spicy version.
- Substitute ground beef for sliced steak for a budget-friendly option.
- Swiss or mozzarella cheese also work well.
- Use mini peppers and serve as an appetizer.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370
- Sugar: 5g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
