Cheesesteak Stuffed Bell Peppers
- A delicious low-carb twist on the classic Philadelphia sandwich.
- Tender bell peppers stuffed with seasoned ground beef, onions, and melty provolone cheese.
- The perfect comfort food dinner that’s surprisingly wholesome!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange preferred), tops cut off and seeded
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 8 ounces provolone cheese, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce (optional)
- ¼ cup beef broth (optional)
- ½ teaspoon Italian seasoning (optional)
- 8 ounces mushrooms, sliced (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the center.
- Slice the tops off bell peppers and carefully remove seeds and membranes. Set the cleaned pepper shells upright in a baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced onions and green peppers, cooking for 5-7 minutes until softened and slightly caramelized.
- Add ground beef to the skillet, breaking it apart with a wooden spoon. Season with garlic powder, salt, and pepper. Cook until completely browned, about 6-8 minutes.
- If using, add Worcestershire sauce and beef broth, allowing liquid to reduce slightly for 2-3 minutes.
- Carefully spoon the beef filling evenly into each prepared bell pepper, pressing down gently to fill any air pockets.
- Layer provolone cheese slices over each stuffed pepper, folding or tearing as needed to fit.
- Bake uncovered for 20-25 minutes until peppers are tender but still holding their shape, and cheese is melted and bubbling.
- Optional: Switch oven to broil for the final 1-2 minutes to brown the cheese, watching carefully to prevent burning.
- Remove from oven and let rest 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Pre-roasting empty pepper shells for 10 minutes before stuffing can ensure more tender peppers.
- For authentic Philly flavor, try mixing American cheese with the provolone.
- Drain excess fat from meat mixture before stuffing to prevent greasy peppers.
- For a steak-like texture, substitute ground beef with 1 pound thinly sliced ribeye or sirloin.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 425
- Sugar: 6
- Sodium: 380
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Carbohydrates: 15
- Fiber: 3
- Protein: 32
- Cholesterol: 95
Keywords: Cheesesteak Stuffed Bell Peppers, stuffed bell peppers, cheesesteak recipe, beef and cheese casserole, Philadelphia style sandwich, low carb dinner