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Philly Cheesesteak Stuffed Peppers

Two green bell peppers stuffed with Philly cheesesteak filling and topped with melted cheese.
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Enjoy classic Philly cheesesteak flavors in a low-carb stuffed pepper. This recipe is perfect for a weeknight meal.

Ingredients

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  • 4 large bell peppers, halved and seeded
  • 1 lb thinly sliced ribeye steak
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 oz provolone cheese, sliced or shredded
  • 2 tbsp olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and green bell pepper and cook until softened, about 5-7 minutes.
  3. Add the thinly sliced steak to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the steak is browned and cooked through.
  4. Place the halved bell peppers cut-side up in a baking dish.
  5. Spoon the steak and onion mixture evenly into the bell pepper halves.
  6. Top each stuffed pepper with slices or shredded provolone cheese.
  7. Cover the baking dish with foil.
  8. Bake for 25-30 minutes, or until the peppers are tender. Remove foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

Notes

  • For a Cheez Whiz version, substitute 4 oz of Cheez Whiz for the provolone cheese.
  • Ribeye is recommended for its tenderness, but flank steak or sirloin can also be used. Slice the steak thinly against the grain.
  • You can prepare the filling ahead of time and stuff the peppers just before baking.
  • To reheat, place stuffed peppers on a baking sheet and warm in a 350°F (175°C) oven until heated through. Avoid microwaving to prevent sogginess.

Nutrition

Find it online: https://recipestokeep.com/philly-cheesesteak-stuffed-peppers/