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Hearty, flavorful Philly Cheesesteak stuffed peppers – a soul-satisfying twist on a classic!
All the savory, cheesy goodness of a classic Philly cheesesteak, but stuffed into tender bell peppers. It's a delicious low-carb twist on an American favorite, perfect for a satisfying weeknight dinner.
Serving size: 2 pepper halves
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Hearty, flavorful Philly Cheesesteak stuffed peppers – a soul-satisfying twist on a classic!
This american dish is perfect for dinner. With 832.48 calories and 49.06g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise, from stem to bottom. Remove the seeds and white membranes. Arrange the pepper halves cut-side up in a 9x13 inch baking dish.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and cook, stirring occasionally, for 6-8 minutes until softened and lightly caramelized.
Add the thinly sliced steak to the skillet with the onions. Season with garlic powder, salt, and pepper. Cook, breaking up the meat with a spoon, for 3-5 minutes until the steak is browned and cooked through. Drain any excess grease from the skillet.
Remove the skillet from the heat and stir in the Worcestershire sauce until everything is well combined.
Carefully spoon the steak and onion mixture evenly into each of the pepper halves. Pack the filling in tightly.
Top each stuffed pepper half with a slice of provolone cheese, tearing or folding it to fit.
Bake for 15-20 minutes, or until the peppers are tender-crisp and the cheese is melted and bubbly. For a more browned top, you can switch to broil for the last 1-2 minutes, watching closely to prevent burning.
Remove from the oven and let the peppers rest for 5 minutes before serving. This allows the filling to set slightly.
