Description
A low-carb twist on the classic Philly cheesesteak, these stuffed peppers are filled with savory beef, sautéed onions and peppers, and topped with melted cheese.
Ingredients
- 4 large bell peppers (halved and seeds removed)
- 1 pound thinly sliced beef (ribeye or sirloin)
- 1 tablespoon olive oil
- 1 small onion (sliced)
- 1 cup mushrooms (sliced, optional)
- 2 cloves garlic (minced)
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- 1 cup provolone or mozzarella cheese (shredded or sliced)
Instructions
- Preheat oven to 190°C (375°F).
- Place halved bell peppers in a baking dish and bake for 10 minutes to soften.
- Heat olive oil in a skillet over medium heat.
- Add onion and mushrooms, sauté until softened.
- Add garlic and cook for 30 seconds.
- Add sliced beef, season with salt, pepper, and Worcestershire sauce, and cook until browned.
- Remove peppers from oven and fill with the beef mixture.
- Top with cheese and return to oven.
- Bake for 10–15 minutes until cheese is melted and bubbly.
- Serve warm.
Notes
- Use green, red, or yellow peppers for variety.
- Freeze beef slightly for easier slicing.
- Add jalapeños for a spicy kick.
- Great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American