Beef Philly Stuffed Peppers (Printable Version)

Tender bell peppers filled with sautéed beef, onions, and melted cheese for a satisfying low-carb dish.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, halved lengthwise and seeds removed
02 - 1 medium yellow onion, thinly sliced
03 - 1 cup mushrooms, thinly sliced (optional)

→ Meats

04 - 1 pound thinly sliced beef sirloin or ribeye

→ Dairy

05 - 8 slices provolone cheese
06 - 1 tablespoon cream cheese, softened (optional)

→ Pantry

07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

# Directions:

01 - Preheat the oven to 375°F.
02 - Arrange bell pepper halves cut-side up in a baking dish and roast for 10 minutes to soften.
03 - Heat olive oil in a large skillet over medium-high heat. Add onions and mushrooms, sautéing until softened, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add sliced beef to the skillet. Season with salt, pepper, and Worcestershire sauce. Cook, stirring, until beef is just cooked through, 3 to 4 minutes.
06 - If using, stir in softened cream cheese until melted and evenly incorporated, then remove from heat.
07 - Remove roasted peppers from the oven and spoon the beef mixture evenly into each half.
08 - Place one slice of provolone cheese on top of each stuffed pepper half.
09 - Return to the oven and bake for 15 to 20 minutes until cheese is melted and peppers are tender.
10 - Serve the stuffed peppers hot.

# Expert Advice:

01 -
  • All the flavor of a classic cheesesteak without the carbs or the mess of a dripping roll.
  • The peppers get sweet and tender in the oven, adding a natural veggie sweetness that balances the savory beef.
  • It comes together in under an hour and uses just one skillet and one baking dish.
02 -
  • Do not skip the initial roasting of the peppers or they will stay too firm and the filling will slide right out.
  • Cook the beef just until it loses its pink color, it will continue cooking in the oven and you do not want it tough.
03 -
  • Freeze the beef for 15 to 20 minutes before slicing, it makes getting those paper-thin slices so much easier.
  • Use a spoon to press the filling down gently into the peppers so every bite has beef, onions, and cheese in it.

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