Cheesesteak Stuffed Bell Peppers Recipe
Cheesesteak Stuffed Bell Peppers are a savory low-carb meal featuring tender bell peppers filled with thinly sliced beef, sautéed mushrooms and onions, and topped with melted provolone cheese. This comforting dish offers all the flavors of a classic Philly cheesesteak but baked to perfection in a vibrant bell pepper shell, making it a hearty and flavorful dinner option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Vegetables
- 3 large green bell peppers
- 1 pound mushrooms, sliced
- 1 medium onion, diced
Meat & Dairy
- 1 pound beef, thinly sliced
- 12 slices provolone cheese
Other
- 1 tablespoon cooking oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F. Lightly grease a baking dish and set it aside to prepare for baking the stuffed peppers.
- Sauté Mushrooms: Heat the cooking oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown, enhancing their flavor and texture.
- Cook Onions: Add the diced onion to the skillet with the mushrooms and continue cooking until the onions become soft and lightly golden. Then, transfer this mushroom and onion mixture to a bowl and set aside.
- Cook Beef: In the same skillet, add the thinly sliced beef and season with salt and black pepper. Cook over medium heat until the beef is browned and cooked through, about 5-7 minutes. Mix the cooked mushrooms and onions back into the skillet with the beef to combine all the flavors.
- Prepare Peppers: While the beef cooks, slice the tops off the bell peppers and remove the seeds and membranes. This makes space for the filling and ensures tenderness once baked.
- Stuff Peppers: Spoon the beef, mushroom, and onion mixture into each hollowed bell pepper, filling them generously.
- Add Cheese: Top each stuffed pepper with slices of provolone cheese, layering evenly to melt beautifully over the filling during baking.
- Bake: Place the stuffed peppers upright in the greased baking dish. Bake in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is bubbly and golden.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy your hearty, comforting cheesesteak stuffed bell peppers.
Notes
- For extra flavor, consider adding garlic or bell pepper seasoning to the beef mixture.
- Green bell peppers work well, but you can also use red or yellow for a sweeter taste.
- Make sure to thinly slice the beef to cook quickly and remain tender.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Using a cast iron skillet can enhance the browning of mushrooms and beef.
