Cheesesteak-Stuffed Peppers
Cheesesteak-stuffed peppers are a delicious low-carb twist on the classic Philly cheesesteak sandwich. Tender bell peppers are filled with juicy steak, sautéed onions and mushrooms, and topped with melty provolone cheese. This easy, satisfying dinner is gluten-free, high-protein, and perfect for weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner, Main Course
- Method: Sautéing, Baking
- Cuisine: American
Ingredients
- Bell peppers, halved lengthwise and seeds removed
- Thinly sliced steak (ribeye or sirloin) or ground beef
- Onion, sliced
- Mushrooms, sliced
- Garlic, minced
- Provolone or mozzarella cheese, sliced or shredded
- Olive oil
- Salt and pepper, to taste
- Italian seasoning (optional)
Instructions
- Preheat oven to 375°F (190°C). Prepare bell peppers and place them in a baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onions, mushrooms, and garlic until softened, about 5–7 minutes.
- Add steak or ground beef to the pan. Cook until browned and cooked through. Season with salt, pepper, and Italian seasoning.
- Spoon the beef mixture evenly into the pepper halves.
- Top each stuffed pepper with cheese slices.
- Bake for 15–20 minutes, until peppers are tender and cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Use ground turkey or chicken for a leaner option.
- Add cream cheese to the filling for extra richness.
- Spice it up with diced jalapeños or crushed red pepper.
- Provolone is classic, but cheddar, mozzarella, or pepper jack also work well.
- Store in the fridge for up to 4 days; reheat in oven or microwave until warmed through.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Find it online: https://cookedbymaya.com/cheesesteak-stuffed-peppers/
