Description
Delicious bell peppers stuffed with a flavorful Philly cheesesteak filling made with ground beef, sautéed vegetables, and melted cheese. A perfect low-carb alternative to the classic Philly cheesesteak sandwich.
Ingredients
- For the Filling:
- 2 tbsp olive oil
- 1 lb ground beef
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 oz sliced mushrooms
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp corn starch
- ½ cup beef stock
- 1 tbsp Worcestershire sauce or soy sauce
- 4 slices Cooper Sharp Cheese or American cheese
- Salt and pepper to taste
- For the Peppers:
- 6 bell peppers
- Shredded provolone (for topping)
- Chopped parsley (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400˚F.
- Cook the Ground Beef: Heat olive oil over medium heat. Add ground beef and cook until no longer pink. Transfer to a bowl, draining excess fat, leaving about 1 tablespoon in the pan.
- Cook Vegetables: Return the pan to the heat and add onion and bell pepper. Cook for 2–3 minutes until softened. Transfer to a bowl and keep warm.
- Add mushrooms to the pan and cook until golden brown on both sides, about 2–3 minutes.
- Stir in minced garlic and cook for 1 minute.
- Prepare Beef Mixture: Add the onion mixture back into the pan with the mushrooms. Stir in tomato paste, Italian seasoning, garlic powder, onion powder, and corn starch. Cook for 2–3 minutes.
- Pour in the beef stock and Worcestershire sauce. Return the cooked beef to the pan and simmer for 5 minutes.
- Stir in the Cooper Sharp or American cheese until fully melted and combined.
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and cores. Arrange them in a baking dish, cut side up, and drizzle with olive oil.
- Stuff the Peppers: Fill each pepper with the beef mixture and top with shredded provolone cheese.
- Bake: Cover with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and the peppers are tender.
- Garnish and Serve: Garnish with chopped parsley and parmesan cheese before serving.
Notes
- Cheese Options: You can use any cheese you like, but Cooper Sharp or American cheese creates that authentic Philly flavor.
- Vegetables: Feel free to add other veggies like spinach or zucchini to the filling for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 7g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg
