Cheesesteak Stuffed Peppers
Cheesesteak stuffed peppers loaded with tender beef, melty cheese, onions, and mushrooms — a low-carb dinner bursting with Philly flavor.
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Ingredients
- 4 bell peppers halved and seeded (green for classic Philly attitude, red/yellow if you like sweetness)
- 1 lb thinly sliced steak (ribeye is king, but shaved sirloin or deli roast beef works in a pinch)
- 1 large onion, sliced
- 1 cup mushrooms, sliced (optional)
- 2 tbsp Worcestershire sauce
- 1 1/2 cups marinara sauce
- 2 tbsp butter or olive oil
- salt and pepper
- 8 slices provolone or melty cheese of choice
Instructions
- Preheat oven at 375°F
- In a skillet, sauté onions and mushrooms in butter until caramelized. Add steak, Worcestershire, 1/2 cup marinara, salt, and pepper. Cook just until browned.
- Ladle 1 cup marinara sauce on the bottom of a baking dish
- Spoon the filling into each pepper half and place them into the baking dish.
- Top with provolone
- Bake 20-25 minutes until bubbly
Notes
*Calories are approximate per one half pepper
Servings: 8 servings
Calories: 280kcal
