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!
Ingredients
- 4 large bell peppers, stems removed and cut in half
- 3 tbsp olive oil, divided
- salt and pepper
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 14 ounces thinly sliced beef, or shaved beef
- 8 slices provolone cheese
Instructions
- 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)
- 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.
- Add in mushrooms and cook for 3-4 minutes, or until golden brown and crispy.Remove from the pan and set aside.
- 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.
- Add the mushrooms and onions back to the pan. Season with salt and pepper to taste.
- Remove the peppers from the oven and stuff with the beef mixture.
- Top with provolone cheese.
- 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 Information
Calories: 326kcalCarbohydrates: 9gProtein: 22gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 58mgSodium: 225mgPotassium: 551mgFiber: 3gSugar: 4gVitamin A: 638IUVitamin C: 90mgCalcium: 213mgIron: 2mg