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Cheesesteak Stuffed Peppers
These Cheesesteak Stuffed Peppers are a savory twist on the classic Philly cheesesteak. Filled with onions, mushrooms, and thinly sliced beef, then topped with melted provolone cheese, they’re a delicious, low-carb alternative to the traditional sandwich. Perfect for a quick, flavorful dinner!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- casserole dish
- skillet
- pan
📝 Preparation Steps
1
Preheat oven to 350 degrees. Arrange bell peppers on a casserole dish. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.Bake for ⏱️ 15 minutes (I let them bake while I assemble my filling)
large bell peppers, stems removed and cut in half4olive oil, divided3 tbspsalt and pepper
2
Heat 1 tbsp of olive oil in a large skillet over medium high heat. Add in onions and saute for ⏱️ 4-5 minutes or until the onions softened and get some color to them.
olive oil, divided3 tbspmedium onion, sliced1
3
Add in mushrooms and cook for ⏱️ 3-4 minutes, or until golden brown and crispy.Remove from the pan and set aside.
mushrooms, sliced8 ounces
4
To the same pan add the remaining tbsp of oil.Add in the sliced beef and cook until no longer pink, breaking it up as you go.
5
Add the mushrooms and onions back to the pan. Season with salt and pepper to taste.
mushrooms, sliced8 ouncesmedium onion, sliced1salt and pepper
6
Remove the peppers from the oven and stuff with the beef mixture.
7
Top with provolone cheese.
provolone cheese8 slices
8
Bake for ⏱️ 10 minutes or until the cheese is melty and the peppers are tender. I like to broil mine for an additional ⏱️ 1-2 minutes to brown the cheese a bit.Serve immediately and enjoy!
Nutrition Facts
calories
326 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
225 mg
protein Content
22 g
cholesterol Content
58 mg
carbohydrate Content
9 g
saturated Fat Content
10 g
unsaturated Fat Content
13 g
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