Description
These stuffed peppers transform the classic Philly cheesesteak into a low-carb, savory weeknight meal with melty cheese and tender steak.
Ingredients
Scale
- 4 medium bell peppers, halved and cored
- 1 lb (450 g) very thinly sliced ribeye or sirloin
- 1–2 tablespoons olive oil
- 1 thinly sliced onion
- 8 oz (225 g) sliced mushrooms (optional)
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 slice provolone or 1/2 cup (60 g) shredded cheese per pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Halve and core the bell peppers, placing them cut-side up in a shallow baking dish sprayed with oil.
- Sear the sliced steak in a hot skillet with olive oil until browned, about 3–4 minutes. Remove excess fat.
- Add sliced onion and mushrooms to the pan; cook until onions are soft and caramelized.
- Stir in Worcestershire sauce, salt, and pepper. Spoon the mixture into the bell pepper halves.
- Top each pepper with a slice of cheese and bake for 15–18 minutes until the peppers are tender and cheese bubbly.
- For a golden top, finish under the broiler for 1–2 minutes.
Notes
For extra flavor, ensure the meat is browned over high heat and drain excess liquid before stuffing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg