Philly Cheesesteak Stuffed Peppers
Transform your weeknight meals with these irresistible Philly Cheesesteak Stuffed Peppers, a low-carb twist on the classic sandwich! Juicy bell peppers are generously packed with tender, seasoned ribeye steak, sautéed onions, mushrooms, and green peppers, all crowned with gooey melted provolone cheese. The savory filling, enhanced with a dash of Worcestershire sauce, brings out those authentic Philly cheesesteak flavors while keeping things wholesome and satisfying. Perfect for a flavorful family dinner or meal prep, these stuffed peppers are baked to bubbly perfection in just 25 minutes. Serve them fresh out of the oven for a comforting, cheesy delight that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 1 pound Thinly sliced ribeye steak or shaved beef
- 8 slices Provolone cheese
- 1 medium Yellow onion, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 cup Mushrooms, thinly sliced
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Worcestershire sauce
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the 4 bell peppers and remove the seeds and membranes. Place them cut-side up in a baking dish and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the thinly sliced onion, green bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant. Remove the vegetables from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the thinly sliced ribeye steak or shaved beef and cook for 4-5 minutes until browned, breaking it apart as it cooks.
Season the beef with salt, black pepper, and Worcestershire sauce. Mix well, then return the sautéed vegetables to the skillet. Stir to combine and remove from heat.
Place a slice of provolone cheese inside each hollowed-out bell pepper.
Fill each pepper with the beef and vegetable mixture, pressing down to pack tightly.
Top each stuffed pepper with an additional slice of provolone cheese.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the stuffed peppers to rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.9 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 442 mg | 34% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
