Description

Philly Cheesesteak Stuffed Peppers offer a deliciously healthy twist on the classic sandwich, transforming vibrant bell peppers into flavorful vessels for tender steak, sautéed onions, and gooey provolone cheese. This low-carb dish is perfect for meal prep or serving at gatherings, combining bold flavors with colorful presentation. Easy to make and customizable, these stuffed peppers are sure to impress your family and friends.

Ingredients

Scale

4 large bell peppers (red, green, or yellow)
1 lb thinly sliced ribeye or sirloin steak
1 medium onion, thinly sliced
1 green bell pepper, chopped
1 cup mushrooms, chopped (optional)
1 cup provolone cheese, shredded
1 tsp garlic powder
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds. Arrange in a baking dish.
In a skillet over medium heat, sauté onions until translucent (about 5 minutes). Add steak and cook until browned. Mix in green pepper and mushrooms; cook until tender.
Season with garlic powder, salt, and pepper. Stir well to combine.
Generously stuff each bell pepper with the steak mixture.
Top with shredded provolone cheese.
Cover loosely with foil and bake for about 25 minutes. Remove foil for the last 5 minutes to melt cheese until bubbly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper (250g)
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg

Keywords: Substitute beef with chicken or turkey for a lighter option. Experiment with cheeses like mozzarella or pepper jack for different flavors. Add jalapeños for an extra spicy kick.