Philly Cheesesteak Stuffed Peppers combine tender bell peppers with thinly sliced beef, sautéed onions, and melted provolone for a hearty, low-carb twist on the classic sandwich.
Ingredients
4 large green bell peppers, halved and seeded
1 pound thinly sliced ribeye or shaved beef
1 medium yellow onion, thinly sliced
1 cup sliced mushrooms, optional
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 to 8 slices provolone cheese
Instructions
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Preheat oven to 375°F and lightly grease a baking dish.
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Arrange halved and seeded peppers cut side up in the dish.
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Heat olive oil in a skillet over medium heat. Add onions and cook until soft, about 5 to 7 minutes.
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Add mushrooms if using and cook until tender.
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Increase heat slightly and add sliced beef. Cook just until no longer pink, about 3 to 4 minutes. Season with salt and pepper.
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Spoon beef mixture evenly into each pepper half.
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Cover dish with foil and bake for 25 minutes.
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Remove foil, top each pepper with provolone, and bake uncovered for 10 to 15 minutes until cheese is melted and lightly golden.
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Let rest for a few minutes before serving.