Philly Cheesesteak Stuffed Bell Peppers
A low-carb twist on the classic Philly cheesesteak—loaded into bell peppers for a delicious, easy meal.
Ingredients
4 large bell peppers (any color), halved and seeds removed
1 lb thinly sliced beef (ribeye or sirloin)
1 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp onion powder
1 tsp garlic powder
Salt and black pepper to taste
1 cup provolone cheese, shredded (or sliced)
Optional: 1/2 cup mushrooms, sliced
Optional: hot sauce for serving
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers
Cut bell peppers in half lengthwise and remove seeds.
Place them in a baking dish, cut-side up.
Drizzle with a little olive oil and season with salt and pepper.
Bake for 10 minutes to soften slightly.
3. Cook the Beef & Veggies
In a large skillet, heat olive oil over medium-high heat.
Add onions and green bell pepper; sauté until softened (about 3–4 minutes).
Add garlic and cook for 1 minute.
Add beef and cook until browned.
4. Season the Filling
Stir in Worcestershire sauce, soy sauce, onion powder, garlic powder, salt, and pepper.
Cook for another 2 minutes until everything is well combined.
5. Stuff the Peppers
Remove peppers from the oven.
Fill each pepper half with the beef mixture.
Top with shredded provolone cheese.
6. Bake
Return to the oven and bake for 10–12 minutes, until the cheese is melted and bubbly.
7. Serve
Serve hot with optional hot sauce or extra cheese.
ADVERTISEMENT
