Craving the mouthwatering flavors of a classic Philly cheesesteak but want a healthier twist? Get ready to transform your dinner game with these Philly Cheesesteak Stuffed Bell Peppers - a culinary masterpiece that combines the rich, savory goodness of tender beef, caramelized onions, and melted provolone, all nestled inside vibrant bell pepper "boats"! This recipe isn't just a meal; it's a low-carb revolution that will make your taste buds dance and your fitness goals cheer. Whether you're a keto enthusiast, a health-conscious foodie, or simply someone who loves incredibly delicious meals, these stuffed peppers are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large bell peppers
- 1 lb beef sirloin, thinly sliced
- 1 onion, sliced
- 1 cup mushrooms, sliced
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, removing the seeds and membranes. Ensure the pepper halves are clean and dry.
- Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced beef sirloin with salt and pepper.
- Sauté the beef in the hot skillet, cooking quickly for 2-3 minutes until it's just browned and slightly caramelized. Remove the beef and set aside.
- In the same skillet, add sliced onions and mushrooms. Sauté for 4-5 minutes until the vegetables are soft and slightly golden.
- Return the cooked beef to the skillet, mixing with the onions and mushrooms. Adjust seasoning with additional salt and pepper if needed.
- Arrange the prepared bell pepper halves on the baking sheet, cut side up. Divide the beef and vegetable mixture evenly among the pepper halves.
- Sprinkle shredded provolone cheese generously over each stuffed pepper half.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
- Remove from the oven and let cool for 5 minutes before serving. The peppers will be hot, so allow them to rest briefly.
- Serve immediately as a low-carb alternative to traditional Philly cheesesteaks, enjoying the melted cheese and savory filling.
Tips
- Choose bell peppers that are firm, symmetrical, and have a flat bottom to ensure they sit nicely on the baking sheet.
- For maximum flavor, use high-quality beef sirloin and slice it against the grain for maximum tenderness.
- Don't overcook the beef - aim for a quick sear to keep it juicy and prevent it from becoming tough.
- Pat the bell peppers dry after washing to help them roast more effectively and prevent excess moisture.
- For extra flavor, consider adding a sprinkle of garlic powder or a dash of Worcestershire sauce to the beef mixture.
- If you prefer a spicier version, add some sliced jalapeños or a pinch of red pepper flakes to the filling.
- Let the peppers rest for a few minutes after baking to allow the cheese to set and prevent burning your mouth.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
