If you're looking for a delicious low carb and gluten-free meal, this Philly Cheesesteak Stuffed Peppers Pecipe are a must-try. Packed with protein and all the flavors of a traditional Philly cheesesteak Sandwich, but without the bread, they make for a tasty and healthy meal. Plus, these stuffed peppers recipe easy to make and sure to be a hit with the whole family!
If you love stuffed bell peppers? Try my Lasagna Stuffed Peppers, these Chicken Florentine Stuffed Peppers, or my Mexican Chicken Stuffed Peppers.
Jump to:
- Why You'll Love This Stuffed Bell Peppers Recipe
- Best Tips for Making Stuffed Peppers
- Ingredients Needed
- How to Make Philly Cheesesteak Stuffed Peppers
- Substitutions and Variations
- How to Store:
- How to Reheat:
- Can You Freeze Stuffed Peppers?
- More delcious Stuffed Pepper recipes:
- Philly Cheesesteak Stuffed Peppers Recipe
Why You'll Love This Stuffed Bell Peppers Recipe
- Low Carb and Gluten-Free: These peppers are packed with protein without the carbs. They are perfect if you're following a low-carb or gluten-free diet.
- Flavor-Packed: These stuffed peppers have all the delicious flavors of a classic Philly Cheesesteak Sandwhich in a healthier package.
- Easy to Make: With simple steps and readily available ingredients these stuffed peppers are a quick weeknight dinner.
- Meal Prep: You can assemble the peppers a day or two before and store them in the fridge until you're ready to bake them. Or bake and freeze them for another time.
- Versatile: It's easy to customize this recipe to your liking with different ingredients... like the type of meat, the veggies, the cheese - it’s all up to you!
Best Tips for Making Stuffed Peppers
- Pre-Cook the Peppers: For the peppers to be cooked to the perfect doneness, pre-bake them for 15 minutes on 400 degrees before stuffing.
- Use Ground Meat: I like using lean ground beef for this recipe rather than steak. The steak can get tough during the cooking process and the ground beef stays tender and juicy. Plus, ground beef is more affordable. You can also use ground turkey or chicken if you prefer.
- Cook the Mushrooms First: Slice and cook the mushrooms first and set them aside. Then fold them into the beef mixture once the beef is fully cooked. This will keep them from shiverling up and becoming dry.
Ingredients Needed
- 5 medium-sized bell peppers (I like red, yellow or orange), 3 cut in half from stem to the bottom, 2 sliced into thin strips then cut in half.
- 2 tbsp olive oil
- 16 ounces white button mushrooms, sliced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- ½ teaspoon garlic powder
- 2 tablespoon dried Italian Seasoning
- 1 pound lean ground beef (90-93% lean preferred) *See note in recipe card about adding more meat.
- salt and pepper
- ½ cup beef stock
- 3 tablespoons Worcestershire sauce
- ⅓ cup parsley, chopped (more for garnish)
- 6 slices of provolone cheese *See note in recipe card about adding more cheese.
How to Make Philly Cheesesteak Stuffed Peppers
Preheat your oven to 400°F.
Cut three bell peppers in half lengthwise (stem to the bottom) and remove the seeds and membranes. Place them in a baking dish, cut side up.
Baked them for 15 minutes then remove from the oven and set aside. Turn the oven down to 375°F.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sprinkle with salt and pepper, cook for 6-8 minutes, until they release their liquid and start browning. Then set them aside on a plate.
Turn the heat down to medium and in the same skillet, add 1 tablespoon olive oil, chopped onion and cook until softened, about 5-6 minutes. Stir in the the garlic powder, Italian seasoning, and fresh minced garlic and cook 1 more minute.
Then turn the heat back up to medium-high, add the ground beef, sliced peppers and 1 teaspoon salt and pepper. Saute until the meat is cooked through and browned, about 6-8 minutes. *See note in recipe card about adding more meat.
Add the mushrooms, beef stock, 3 tablespoons Worcestershire sauce and parsley to the beef mixture and cook for 5 minutes over medium heat. Taste and add more salt and pepper if desired. Remove from heat and allow to sit for 3 minutes.
Fill each bell pepper with the beef mixture. Be sure to press the mixture down into the pepper to fill it up. Cover the pan with tin foil and cook for 20 minutes or until peppers are tender.
Remove the tin foil from the pan and top each stuffed bell pepper with one slice of provolone cheese, place the pan back in the oven and cook for 5 more minutes or until the cheese has melted. *See note in recipe card about adding more cheese.
Garnish with chopped parsley and enjoy!
Substitutions and Variations
- Cheese: Try using mozzarella, fontina, Gruyere, Havarti cheese or Monterey Jack cheese for a different flavor.
- Meat: Swap out ground turkey, ground chicken or thinly sliced beef instead of ground beef.
- Vegetables: Add other veggies like green peppers, spinach, zucchini, or tomatoes for extra nutrients and flavor.
- Rice: If keeping this recipe low carb is not essential you can add some cooked Jasmine or Basmati rice to the meat mixture. (It will still be gluten free.) Keep in mind you won't need as much meat with the addition of the rice.
How to Store:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
How to Reheat:
Reheat in the oven at 350°F for about 10-15 minutes, or until heated through. You can also microwave them on medium power for 2-3 minutes.
Can You Freeze Stuffed Peppers?
Yes! These stuffed peppers freeze well.
Place the cooked peppers in a single layer on a baking sheet and freeze until solid. Then wrap each pepper in plastic wrap and transfer them to a freezer-safe container or bag and freeze for up to 3 months.
Thaw the stuffed peppers in the refrigerator before reheating.
These Philly Cheesesteak Stuffed Peppers are packed with lean ground beef, mushrooms, onions, and peppers - topped off with yummy melted provolone cheese.
This stuffed bell peppers are easy to make, full of flavor, and a great way to enjoy the classic taste of a Philly cheesesteak without the extra carbs. Whether you're making them for a quick dinner or meal prepping for the week, these stuffed peppers are sure to become a go-to recipe in your kitchen!
More delcious Stuffed Pepper recipes:
- Low-carb Nachos - Mexican Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Spinach Artichoke Stiffed Peppers
- Jalapeno Chicken Stuffed Peppers
- Mexican Chicken Stuffed Peppers
Philly Cheesesteak Stuffed Peppers Recipe
This Philly Cheesesteak Stuffed Peppers Recipe is easy to make, full of flavor, and a great way to enjoy the classic taste of a Philly cheesesteak without the extra carbs. They're packed with lean ground beef, mushrooms, onions, and peppers - topped off with yummy melted provolone cheese.
Ingredients
- 5 medium-sized bell peppers (I like red, yellow or orange), 3 cut in half from stem to the bottom, 2 sliced into thin strips then cut in half.
- 2 tbsp olive oil
- 16 ounces white button mushrooms, sliced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- ½ teaspoon garlic powder
- 2 tablespoon dried Italian Seasoning
- 1 pound lean ground beef (90-93% lean preferred) *See note for more ground beef.
- salt and pepper
- ½ cup beef stock
- 3 tablespoons Worcestershire sauce
- ⅓ cup parsley, chopped (more for garnish)
- 6 slices of provolone cheese *See note for more cheese.
Instructions
- Preheat your oven to 400°F. Cut three bell peppers in half lengthwise (stem to the bottom) and remove the seeds and membranes. Place them in a baking dish, cut side up. Cook for 15 minutes and remove from the oven and set aside. Turn the oven down to 375°F.
- While the peppers are cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sprinkle with salt and pepper, cook for 6-8 minutes, until they release their liquid and start browning. Then set them aside on a plate.
- Turn the heat down to medium and in the same pan 1 tablespoon of olive oil and the chopped onion and cook until softened, about 5-6 minutes. Stir in the the garlic powder, Italian seasoning, and fresh minced garlic and cook 1 more minute.
- Turn the heat up to medium-high and add the ground beef, sliced peppers and 1 teaspoon salt and pepper to the pan. Fold it all together and saute until the meat is cooked through and browned, about 6-8 minutes. Stir occasionally. *See note for more ground beef.
- Next, add the cooked mushrooms, beef stock, 3 tablespoons Worcestershire sauce and parsley to the beef mixture and cook for 5 minutes over medium heat. Taste and add more salt and pepper if desired. Remove from heat and allow to sit for 3 minutes.
- Fill each bell pepper with the beef mixture. Press the mixture down into each pepper.
- Cover the pan with tin foil and place it in the oven. Bake for 20 minutes, or until the peppers are tender.
- Remove the tin foil from the pan and top each stuffed bell pepper with one slice of provolone cheese, place the pan back in the oven and cook for 5 more minutes or until the cheese has melted. *See note for more cheese. Garnish with more chopped parsley and enjoy!
Notes
If you want to add more protein to this recipe you can use more ground beef - 11/2 pounds should be plenty. Cook the recipe as specified (with the addition of the meat), then overstuff your peppers with the meat mixture before baking.
If you want more cheese in your stuffed pepper, add an extra slice of provolone cheese to the pepper before filling with the meat mixture or top the peppers with two slices of provolone cheese..
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 382Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 87mgSodium 496mgCarbohydrates 16gFiber 3gSugar 6gProtein 32g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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