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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.
For 4 servings
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.
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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.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 832.48 calories per serving with 49.06g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Remove from the oven and let the peppers rest for 5 minutes before serving. This allows the filling to set slightly.
For a more authentic Philly experience, swap the provolone for Cheez Whiz or white American cheese.
You can substitute the ribeye with thinly sliced sirloin, top round steak, or even lean ground beef for a budget-friendly option.
Add some heat by sautéing sliced jalapeños with the onions or mixing 1/4 teaspoon of red pepper flakes into the filling.
For a vegetarian version, use thinly sliced portobello mushrooms or a plant-based meat substitute instead of steak.
The steak provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall satiety, helping you feel full longer.
By replacing the traditional bread roll with bell peppers, this dish becomes an excellent low-carbohydrate meal, making it suitable for keto and other low-carb diets.
Bell peppers are an excellent source of Vitamin C, a powerful antioxidant that supports immune function and skin health.
Beef is a rich source of heme iron, which is more easily absorbed by the body than iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
A single serving (two pepper halves) contains approximately 750-800 calories. The exact number can vary based on the cut of steak, the size of the peppers, and the type of cheese used.
They can be part of a healthy diet, especially for those following a low-carb or keto lifestyle. They are high in protein and vitamins from the peppers. However, they are also high in saturated fat and sodium from the steak and cheese, so they should be enjoyed in moderation.
Ribeye is the traditional choice for its marbling and flavor, which keeps the filling juicy. However, sirloin or top round are leaner, more budget-friendly options that also work very well.
Yes. You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to eat, simply stuff the peppers, top with cheese, and bake as directed, possibly adding a few extra minutes to the baking time.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.