Philly Cheesesteak Stuffed Peppers
These Philly Cheesesteak Stuffed Peppers are low-carb, gluten-free, and packed with savory flavor. Easy to meal prep and totally satisfying!Step-by-step photos can be seen below the recipe card.
Servings: 4 servings (½ stuffed pepper each)
Ingredients
- 2 green bell peppers halved, $1.72
- ¼ tsp salt divided, $0.01
- ¼ tsp freshly cracked black pepper divided, $0.02
- 1 yellow onion sliced thin, (mine was just under 1lb) $0.78
- 4 Tbsp butter divided, $0.53
- ¼ cup vegetable oil divided, $0.20
- 8 oz white mushrooms sliced thin, $1.98
- 1 tsp garlic powder $0.06
- 1 Tbsp Worcestershire sauce $0.15
- 14 oz shaved beef steak $7.49
- 4 slices Provolone cheese *, $0.72
Instructions
- Gather ingredients. Preheat oven to 350℉.
- Half the bell peppers, remove the seeds, and brush lightly with vegetable oil and a sprinkle of salt and pepper. Bake for 25 minutes, cut side up, to help them soften before filling.**
- Julienne (thinly slice) the yellow onion. Melt 2 Tbsp butter and 2 Tbsp vegetable oil in large skillet and cook onions until very soft and beginning to caramelize over medium-high heat, about 10 minutes. Sprinkle with a bit of salt.
- Slice the mushrooms and add to pan with garlic powder, remaining salt and pepper, and Worcestershire sauce, stirring to combine and continuing to cook until very soft, about 8 minutes, scraping up any bits from the bottom of the pan as you go. Depending on your stovetop, this may take more or less time, so I would judge the cook time visually. Turn your heat down if the veggies are starting to burn.
- Reduce heat to medium and add remaining butter and oil to pan.
- Once melted, add the shaved beef steak.
- Using your spatula, separate the beef steak as it cooks to make sure it is evenly browned.
- Add the par-cooked bell peppers to a parchment-lined baking sheet. Stuff each halved par-cooked bell pepper with the meat and veggie filling. They should be very full!
- Top with sliced provolone cheese and put the peppers back in the oven for another 20 minutes. Serve, and enjoy.
See how we calculate recipe costs here.
Notes
*Shredded or sliced mozzarella or Swiss cheese will also do the trick if you don’t have provolone.
**Prebaking is necessary, or your peppers will be crunchy, as they take longer to cook compared to the rest of the filling, which is pre-cooked before the pepper stuffing step.
Nutrition
Serving: 1serving (1/2 a pepper) | Calories: 535kcal | Carbohydrates: 9g | Protein: 28g | Fat: 44g | Sodium: 487mg | Fiber: 2g