Philly Cheesesteak Loaded Stuffed Peppers

Okay, picture this: the classic, irresistible flavors of a Philly cheesesteak stuffed into a tender, roasted bell pepper. It’s all the satisfaction of the original sandwich, minus the bread, making it the perfect low-carb twist on a beloved comfort food. Philly Cheesesteak Loaded Stuffed Peppers are like a warm hug for your taste buds—filled with juicy steak, melty cheese, and the perfect seasoning, all nestled inside a sweet bell pepper. Whether you’re craving a hearty dinner or looking to impress your guests, these stuffed peppers are a total crowd-pleaser. Trust me, they’ll disappear faster than you can say “cheesesteak.”

Why You’ll Love Philly Cheesesteak Loaded Stuffed Peppers

Here’s why these stuffed peppers are about to become your new go-to meal:

Flavor-Packed:

It’s everything you love about a Philly cheesesteak in one bite. Tender beef, caramelized onions, bell peppers, and melty provolone cheese all come together in a burst of savory goodness. Each bite is just… heaven.

Low-Carb Delight:

If you’re watching carbs or just want to skip the bread, these stuffed peppers give you all the cheesesteak satisfaction without the guilt. The bell pepper acts as the perfect, crunchy, and sweet vessel for all the goodness.

Quick and Easy:

Don’t worry, this isn’t a complicated recipe. You’ll have these stuffed peppers prepped and in the oven in no time. They’re perfect for busy weeknights or even a weekend meal when you want something simple but impressive.

Customizable:

Not a fan of provolone? No problem! You can swap it for your favorite cheese, like mozzarella or cheddar. And if you like a little spice, throw in some jalapeños or add hot sauce to the beef mixture.

Comfort Food Made Healthier:

This dish is like comfort food, but with a twist that makes it a little lighter. It’s satisfying and indulgent without feeling too heavy, making it a great choice for anyone looking to enjoy a classic dish with fewer carbs.

Ingredients in Philly Cheesesteak Loaded Stuffed Peppers

This recipe is full of bold flavors, and the ingredients come together so well that it’s hard to believe it’s this easy. Here’s what you’ll need:

Bell Peppers:

The star of the show! You’ll use red, green, or yellow bell peppers as the base for your stuffed cheesesteak filling. They’re slightly sweet and provide a delicious crunch.

Beef:

Thinly sliced rib-eye steak is classic for a Philly cheesesteak, but you can also use flank steak or even ground beef if that’s what you have on hand. The beef is cooked until tender and packed with flavor.

Onion:

Sautéed onions add sweetness and a savory depth of flavor to the filling. You’ll want to cook them until golden brown to get that perfect caramelization.

Provolone Cheese:

This cheese melts beautifully, giving the stuffed peppers that gooey, cheesesteaky vibe. You can also use mozzarella, Swiss, or even American cheese if that’s your preference.

Garlic:

A touch of garlic adds an aromatic, savory note that takes the filling to the next level.

Worcestershire Sauce:

A dash of Worcestershire sauce adds a savory, umami kick to the beef mixture—essential for a deliciously rich flavor.

Seasoning:

Simple seasoning like salt, pepper, and a bit of Italian seasoning helps balance everything and make the beef filling perfectly seasoned.

(Note: Full measurements are provided in the recipe card below.)

Instructions

Ready to create these stuffed wonders? Follow these simple steps:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C) to get it nice and hot for roasting those peppers.

2. Prep the Peppers:

Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand up straight, you can trim the bottoms slightly to make a flat base. Place the peppers in a baking dish.

3. Cook the Beef and Onions:

In a skillet, heat some oil over medium-high heat. Add the sliced onions and cook them, stirring occasionally, until they’re golden brown and caramelized, about 5-7 minutes. Add the thinly sliced beef and garlic to the skillet and cook until the beef is browned and cooked through. Stir in Worcestershire sauce, salt, pepper, and Italian seasoning. Taste and adjust the seasoning as needed.

4. Stuff the Peppers:

Spoon the beef and onion mixture into each of the bell peppers. Pack the filling in tightly, making sure each pepper is full of that savory cheesesteak goodness.

5. Add the Cheese:

Top each stuffed pepper with a generous handful of provolone cheese, making sure to cover the beef filling completely.

6. Bake:

Place the stuffed peppers in the preheated oven and bake for about 20 minutes, or until the peppers are tender and the cheese is melted and bubbly. If you want the cheese to be a little golden, you can broil the peppers for an additional 1-2 minutes.

7. Serve and Enjoy:

Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. These cheesesteak-loaded beauties are perfect on their own or with a simple side salad or roasted vegetables. Enjoy!

Nutrition Facts

Servings: 4
Calories per serving: 320
Total Fat: 22g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 640mg
Total Carbohydrates: 11g
Dietary Fiber: 3g
Sugars: 6g
Protein: 25g
Vitamin A: 25%
Vitamin C: 130%
Calcium: 20%
Iron: 15%
Potassium: 400mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Philly Cheesesteak Loaded Stuffed Peppers

These stuffed peppers are filling enough to be a meal on their own, but they also pair beautifully with a few simple sides:

Salad:

A fresh green salad with a tangy vinaigrette is a great way to balance the richness of the stuffed peppers. A light arugula or mixed greens salad would be perfect.

Roasted Veggies:

Roast some vegetables like broccoli, asparagus, or Brussels sprouts for a healthy, flavorful side that complements the stuffed peppers nicely.

Garlic Bread:

If you’re craving a little more indulgence, serve these with a slice of warm garlic bread to soak up any delicious melted cheese.

Crispy Fries:

For a true Philly cheesesteak experience, serve with crispy fries or sweet potato fries on the side for a complete meal.

Additional Tips

Make It Ahead:

You can prep the peppers and the filling a day ahead. Store them separately in the fridge and then stuff the peppers and bake them when you’re ready to eat.

Use Different Cheese:

If provolone isn’t your thing, feel free to use mozzarella, cheddar, or even a mix of your favorites. Go ahead and get cheesy!

For Extra Flavor:

If you like a little heat, add some sliced jalapeños to the beef mixture or top the stuffed peppers with hot sauce before serving.

Adjust the Meat:

If you want a leaner option, you can use ground turkey or chicken instead of beef. Just be sure to season well to keep the flavor rich.

FAQ Section

Q1: Can I use ground beef instead of steak?
A1: Yes! Ground beef works great if you prefer it over sliced steak. Just make sure to brown it properly for flavor.

Q2: Can I make these stuffed peppers ahead of time?
A2: Yes, you can prepare the peppers and filling ahead of time. Keep them in the fridge for up to 24 hours before baking them.

Q3: Can I freeze the stuffed peppers?
A3: Yes! You can freeze the stuffed peppers before baking. Just wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw and then bake as instructed.

Q4: Can I use a different cheese?
A4: Absolutely! You can use mozzarella, cheddar, or Swiss if you prefer. Provolone is traditional, but feel free to mix it up.

Q5: How do I make the peppers extra tender?
A5: Make sure to roast the peppers long enough to soften them up. If you want them extra tender, you can pre-roast the peppers for 10 minutes before stuffing them.

Q6: What can I use instead of Worcestershire sauce?
A6: You can use soy sauce or balsamic vinegar as a substitute. Both provide that rich umami flavor you need.

Q7: How do I reheat leftovers?
A7: Reheat leftovers in the oven at 350°F for about 10-15 minutes or until the cheese is bubbly again. You can also microwave them for 1-2 minutes, but the texture will be best from the oven.

Q8: Can I use turkey or chicken instead of beef?
A8: Yes! Ground turkey or chicken works as a leaner alternative. Just make sure to season well.

Q9: Can I add other vegetables to the filling?
A9: Yes! Mushrooms, spinach, or even roasted red peppers would make great additions to the beef mixture for extra flavor and texture.

Q10: How do I keep the peppers from getting soggy?
A10: Be sure to remove the seeds and membranes of the peppers, and if they’re really juicy, you can roast them briefly before stuffing them to help release some moisture.

Conclusion

Philly Cheesesteak Loaded Stuffed Peppers bring all the classic cheesesteak flavors into a healthy, low-carb version that’s just as satisfying. With savory beef, caramelized onions, and gooey melted cheese wrapped in a tender bell pepper, this recipe is a sure-fire winner. Whether you’re cooking for family, friends, or yourself, these stuffed peppers are a crowd-pleasing meal that’s easy to make and hard to forget. Enjoy!

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