Description
These Philly Cheesesteak Loaded Stuffed Peppers are a delicious twist on the classic Philly cheesesteak sandwich. Tender bell peppers are stuffed with savory steak, sautéed onions, and melted cheese for a low-carb, flavorful meal. Perfect for a hearty dinner or a crowd-pleasing appetizer!
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ribeye steak (or flank steak), thinly sliced
- 1 tbsp olive oil
- 1 medium onion (sliced)
- 2 cloves garlic (minced)
- 1 cup provolone cheese (shredded)
- 1 cup cheddar cheese (shredded)
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- ½ tsp paprika (optional)
- 1 tbsp fresh parsley (chopped, for garnish)
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Peppers:
Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish. - Cook the Steak and Onions:
Heat olive oil in a large skillet over medium heat. Add the thinly sliced steak and cook until browned, about 3-4 minutes. Add the onions and garlic, and sauté for another 2-3 minutes until the onions are softened. - Season the Mixture:
Stir in Worcestershire sauce, salt, pepper, and paprika. Remove from heat. - Stuff the Peppers:
Spoon the steak and onion mixture into the hollowed-out peppers, packing the filling tightly. - Top with Cheese:
Sprinkle a generous amount of provolone and cheddar cheese over the stuffed peppers. - Bake:
Place the stuffed peppers in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly. - Garnish and Serve:
Sprinkle with fresh parsley before serving. Serve the stuffed peppers hot, and enjoy the cheesy goodness!
Notes
- For a spicier version, add some sliced jalapeños to the filling.
- You can substitute the ribeye steak with leaner cuts like sirloin if preferred.
- These stuffed peppers are great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg