Description
Creating Philly cheesesteak stuffed peppers offers a delicious twist on the classic sandwich. These vibrant bell peppers are filled with a hearty mixture of seasoned ground beef, sautéed onions, and melted provolone cheese, making them a perfect weeknight dinner or crowd-pleasing appetizer. Each bite delivers a burst of flavor while keeping things light and nutritious—ideal for satisfying cravings without the carbs!
Ingredients
Scale
- 4 large bell peppers (red, green, or yellow)
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 cup mushrooms, sliced
- 1 cup provolone cheese, shredded
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds.
- In a skillet over medium heat, brown the ground beef until no longer pink; drain excess fat.
- Add chopped onion and sliced mushrooms to the skillet. Sauté for about 5 minutes until golden brown.
- Stir in garlic powder and Italian seasoning; season with salt and pepper.
- Fill each bell pepper with the beef mixture and top with shredded cheese.
- Place stuffed peppers upright in a baking dish, cover loosely with foil, and bake for 25-30 minutes until tender. Remove foil during the last 5 minutes to melt cheese.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg