Philly Cheesesteak Stuffed Peppers
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
8 Stuffed Peppers
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Calories
265 kcal
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Course
Main Course
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Cuisine
American
Philly Cheesesteak Stuffed Peppers
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Philly Cheesesteak Stuffed Peppers is like the classic sandwich, but without all the carbs from the bread! It’s a really super easy and filling meal that will please the entire family. Stuffed peppers always make for a great meal. This version is loaded with cheese, steak, peppers and onions. These Philly Cheesesteak Stuffed Peppers are so perfect for Keto-dieters. They are also a fun meal to make if you are gluten-free. What’s even better? They are great for meal-prepping. You can make all the ingredients ahead of time and quickly pop one in the oven on a busy weeknight.
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Ingredients
- 4-5 bell peppers (halved and deseeded)
- 1-1.5 lb steak (ribeye, flank or sirloin)
- 1 bell peppers (thinly sliced, medium sized)
- 1 red onion (thinly sliced, medium sized)
- 2 cups Provolone cheese (shredded)
- 4 garlic cloves (finely chopped )
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Instructions
- Preheat the oven to 400°F.
- Cut the steak against the grain into thin slices.
- In a large skillet or frying pan add a teaspoon of cooking oil and add the sliced steak. Season with salt and pepper. Sauté the steak for 1-2 minutes per side or until cooked through. Remove and set aside.
- In the same pan add the sliced peppers, onion and garlic. Sauté until cooked through, approximately 2-3 minutes.
- Add the steak back into the pan and toss to combine with the vegetables.
- Place the halved peppers in a 9" x 13" baking dish, cut side up.
- Add a spoon of shredded cheese to each pepper. Evenly divide the steak mixture into each pepper. Top each pepper with the remaining shredded cheese.
- Bake for 10 minutes covered until the peppers are softened and the cheese is melted. Note: bake an additional 5-10 minutes or until peppers are your desired softness.
- Bake uncovered for 5 minutes to get cheese crispy and enjoy!
Equipments used:
Notes
- You can assemble the peppers the day before and keep them in the fridge before their final bake. Just add ten minutes on to the baking time. Reheat leftovers in the microwave until heated through or reheat them in a baking dish covered with foil at 375°F for 15-30 minutes.
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Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
7g
(2%)
Protein
21g
(42%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
57mg
(19%)
Sodium
613mg
(26%)
Potassium
382mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2629IU
(53%)
Vitamin C
96mg
(107%)
Calcium
265mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Stuffed Peppers
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 613mg | 26% |
| Potassium | 382mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2629IU | 53% |
| Vitamin C | 96mg | 107% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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