Description
Cheesesteak-Stuffed Peppers offer all the delicious flavors of a Philly cheesesteak in a healthier, colorful package with bell peppers filled with sirloin, onions, and mushrooms, topped with bubbly provolone cheese.
Ingredients
Scale
- 4 large bell peppers (any color), halved and seeds removed
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 16 oz cremini mushrooms, sliced
- 1½ pounds sirloin steak, thinly sliced (substitute ground beef for an easier option)
- 2 teaspoons Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 16 slices provolone cheese
- Freshly chopped parsley, for garnish
- Optional: 1 green bell pepper, sliced
- Optional: 2-3 cloves garlic, minced
- Optional: 1 tablespoon Worcestershire sauce
- Optional: Hot sauce or red pepper flakes, for heat
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the bell peppers in half lengthwise and remove the seeds and membranes.
- Place the pepper halves in a baking dish, cut-side up. Lightly season with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add sliced onions and cook for 3-4 minutes.
- Add mushrooms and continue cooking until caramelized, about 5-7 minutes. Season and set aside.
- In the same skillet, add sliced sirloin steak. Season with Italian seasoning, salt, and pepper.
- Cook steak until just browned, about 2-3 minutes per batch.
- Combine onion and mushroom mixture with steak.
- Divide mixture among pepper halves and top each with 2 slices of provolone cheese.
- Cover with foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 10 minutes, or until cheese is golden and bubbly.
- Garnish with parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For softer peppers, pre-bake them for 10 minutes before filling.
- Freeze peppers individually wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 450
- Sugar: N/A
- Sodium: 650
- Fat: 28
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12
- Fiber: 3
- Protein: 38
- Cholesterol: N/A
Keywords: cheesesteak stuffed peppers, low carb, philly cheesesteak, gluten free dinner, healthy stuffed peppers