Amazing Philly Cheesesteak Stuffed Peppers
Enjoy a low-carb twist on a classic with these Philly Cheesesteak Stuffed Bell Peppers. Tender steak, savory onions, and melted cheese are nestled inside crisp bell peppers for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 4 large bell peppers, any color
- 1 pound thinly sliced ribeye steak
- 1 medium yellow onion, thinly sliced
- 8 ounces provolone cheese, sliced or shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 cup mushrooms, sliced
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the sliced onion and cook until softened, about 5 minutes. If using mushrooms, add them now and cook for another 3-5 minutes.
- Add the thinly sliced steak to the skillet. Season with salt and pepper. Cook, breaking up the steak with a spatula, until browned and cooked through.
- Drain any excess grease from the skillet.
- Stuff each bell pepper generously with the steak and onion mixture.
- Top the peppers with provolone cheese.
- Place the stuffed peppers in a baking dish. You can add a little water to the bottom of the dish to help steam the peppers if desired.
- Bake for 25-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- For a richer flavor, you can add a tablespoon of Worcestershire sauce with the steak.
- If you don’t have ribeye, sirloin steak can also be used.
- Feel free to add other vegetables like bell peppers strips or jalapeños for extra flavor.
Nutrition
- Serving Size: 1 stuffed pepper