Description
This easy Philly Cheesesteak Stuffed Peppers recipe transforms classic Philly cheesesteak flavors into a colorful, low-carb, and protein-packed meal. Featuring thinly sliced beef, caramelized onions, and melted cheese stuffed into crisp bell peppers, it’s a savory, satisfying dish perfect for a wholesome dinner.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers (mix of red, yellow, or green)
- 1 lb thinly sliced beef (ribeye or sirloin preferred)
- 1 large yellow or white onion, thinly sliced
- 3 cloves garlic, minced
- 4 slices provolone or American cheese
- 2 tbsp olive oil or butter
- Salt, to taste
- Black pepper, to taste
- Optional spices: pinch of paprika or crushed red pepper flakes
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds and membranes. Lightly brush the outside and inside of the peppers with olive oil and set them aside while you prepare the filling.
- Cook the Beef and Onions: Heat olive oil or butter in a large skillet over medium-high heat. Add the thinly sliced beef, seasoning with salt and black pepper. Cook until just browned, then remove from skillet and set aside. In the same skillet, add onions and garlic, sautéing until soft and golden. Stir in optional spices now if using.
- Combine Filling Ingredients: Return the beef to the skillet with the onions and garlic. Stir to combine and mix well. Turn off the heat and fold in the cheese slices, allowing them to melt into the warm filling for creamy texture.
- Stuff the Peppers: Generously fill each prepared bell pepper with the hot cheesesteak mixture. Place the stuffed peppers upright in a baking dish and cover loosely with foil.
- Bake: Bake the peppers for 25-30 minutes until tender but still holding their shape. Remove foil for the last 5 minutes if you want the tops to lightly brown and get a slight crisp.
- Serve: Remove from the oven and let the peppers cool slightly before serving. Enjoy warm, garnished with fresh parsley or chopped green onions if desired.
Notes
- Use thinly sliced beef to ensure tender, quick cooking meat without chewiness.
- Do not overfill peppers to prevent spilling and ensure even cooking.
- For softer peppers, pre-roast them briefly before stuffing.
- Choose cheeses that melt well, like provolone or American, for authentic texture and flavor.
- Let stuffed peppers rest a few minutes after baking to allow flavors to meld perfectly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
Keywords: Philly cheesesteak, stuffed peppers, low carb, gluten free, beef stuffed peppers, easy dinner, comfort food
