Description
Philly-inspired Cheesesteak Stuffed Peppers deliver a mouthwatering twist on classic comfort food. Juicy beef, melted provolone, and caramelized onions nestle inside roasted bell peppers, creating a low-carb meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) beef, sliced very thinly
- 12 ounces (340 grams) provolone cheese, grated
Vegetables:
- 3 large bell peppers
- 1 large onion, sliced into half rings
Seasonings and Oils:
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
Instructions
- Sauté sliced onions in skillet with oil over medium-high heat until caramelized and golden, approximately 8-10 minutes. Transfer onions to a separate plate.
- In the same skillet, cook thinly sliced beef at high heat until edges are crispy and meat is browned, about 4-5 minutes.
- Combine cooked beef and caramelized onions in a mixing bowl, folding in most of the shredded cheese. Season the mixture with salt and black pepper for enhanced flavor.
- Prepare bell peppers by slicing in half lengthwise, carefully removing seeds and membranes to create perfect vessel for stuffing.
- Fill each pepper half generously with the beef and onion mixture, ensuring even distribution of ingredients.
- Place stuffed peppers in a preheated oven at 400°F, baking for 20-25 minutes until peppers become tender and slightly charred.
- Remove peppers from oven, sprinkle remaining cheese on top, and return to oven for additional 3-5 minutes until cheese melts completely and becomes bubbly.
- Let peppers rest for 2-3 minutes after removing from oven to allow filling to set and cool slightly before serving.
Notes
- Caramelize Onions Slowly cook onions on medium-low heat to develop deep, sweet flavor without burning, which enhances the overall taste of the dish.
- Choose Lean Beef Select sirloin or top round for less grease and a healthier version of the classic cheesesteak, ensuring a cleaner eating experience.
- Cheese Variety Experiment with provolone, white cheddar, or a blend of cheeses to create unique flavor profiles and add personal flair to the stuffed peppers.
- Low-Carb Option Replace bell peppers with portobello mushroom caps for an alternative base that keeps the recipe keto-friendly and adds an earthy dimension.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg