Description
Embrace the bold flavors and satisfying crunch of these Philly Cheesesteak Stuffed Peppers, a creative low-carb rendition of the classic Philadelphia sandwich. By swapping out the hoagie for crisp, fresh bell peppers, this recipe offers a delightful blend of juicy beef, sautéed mushrooms and onions, all smothered in melted Provolone cheese. Not only is this dish a feast for the eyes, but it’s also a guilt-free pleasure that doesn’t skimp on taste.
Ingredients
3 green bell peppers
1 lb mushrooms, thinly sliced
1 onion, finely chopped
1 lb beef, sliced into thin strips
12 slices Provolone cheese
Oil for cooking
Salt and pepper, to taste
Instructions
Start by gathering all your ingredients. Preheat your oven to 400℉ (200℃).
In a deep skillet, heat a bit of oil over medium heat. Add the mushrooms and sauté until slightly browned, then add the onions and continue cooking until they’re golden. Once done, set the vegetables aside.
In the same skillet, add the beef strips and cook until they’re nicely browned. Reintroduce the mushroom and onion mix, seasoning with salt and pepper to your liking.
Carefully slice the tops off the green bell peppers and remove the insides. Place a slice of Provolone cheese at the bottom of each pepper, fill them with the beef mixture, and then cap each one with another slice of cheese.
Arrange the stuffed peppers on a baking dish and bake for 25 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 600