Description

These Philly Cheesesteak Stuffed Peppers are a low-carb twist on the classic sandwich. Bell peppers are filled with tender beef, sautéed onions and mushrooms, and gooey melted provolone cheese. It’s an easy and satisfying dinner that’s packed with flavor—without the bread!

Ingredients

4 large green bell peppers, halved and seeds removed
1 lb thinly sliced beef (ribeye or sirloin works great)
1 tbsp olive oil
1 medium yellow onion, thinly sliced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp Worcestershire sauce
8 slices provolone cheese
Salt and pepper, to taste

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Instructions

Preheat your oven to 375°F (190°C).
Place the halved bell peppers in a baking dish, cut side up. Bake for 10 minutes to slightly soften.
While the peppers bake, heat olive oil in a large skillet over medium heat.
Add the onions and mushrooms. Sauté for 5-6 minutes until soft and golden.
Stir in garlic and cook for 1 minute.
Add the sliced beef and Worcestershire sauce. Cook for 3-4 minutes until the beef is just cooked through. Season with salt and pepper.
Remove peppers from the oven. Place half a slice of provolone at the bottom of each pepper.
Fill each pepper with the beef mixture.
Top each stuffed pepper with another slice of provolone.
Bake for 15 minutes, or until the cheese is melted and bubbly.
Serve warm and enjoy!

Notes

You can use red, yellow, or orange bell peppers if you prefer a sweeter flavor.
For extra spice, add a few dashes of hot sauce or sliced jalapeños.
Swap provolone with mozzarella or white American cheese if desired.

Nutrition

Serving Size: 1 stuffed pepper half
Calories: 340
Sugar: 5g
Sodium: 540mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg