Cheesesteak Stuffed Bell Peppers (Printable)

Savory steak, veggies, and provolone fill bell peppers for a comforting, low-carb entrée.

# Ingredient List:

→ Vegetables

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

→ Meats

04 - 1 pound thinly sliced ribeye steak or sirloin

→ Dairy

05 - 8 slices provolone cheese

→ Pantry

06 - 2 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F. Arrange pepper halves cut side up in a baking dish. Drizzle with 1 tablespoon olive oil and lightly season with salt and pepper. Bake for 10 minutes to soften.
02 - Heat remaining olive oil in a large skillet over medium heat. Sauté sliced onions and mushrooms for 5–6 minutes until soft. Add minced garlic and cook 1 minute longer.
03 - Add sliced steak to skillet. Cook, stirring, until steak is just browned, about 3–4 minutes. Stir in Worcestershire sauce, salt, and black pepper. Remove skillet from heat.
04 - Remove peppers from oven. Place half a slice of provolone cheese inside each pepper half. Fill evenly with steak mixture, then top each with another slice of provolone.
05 - Return peppers to oven and bake for 15 minutes, or until cheese is melted and bubbly.
06 - Allow to cool for a few minutes before serving to ensure cheese is set.

# Expert Tips:

01 -
  • Uses easy-to-find, budget-friendly ingredients
  • High protein and naturally low in carbs
  • Kid-friendly and perfect for meal prep
  • Total comfort food feel without the heaviness of a sandwich
02 -
  • Packed with protein and satisfying for lunch or dinner
  • Gluten free and low in carbs perfect for many eating styles
  • Easy to freeze and reheat for easy meal prep
03 -
  • Let the filling cool slightly before stuffing so it is easier to handle and less likely to overcook the cheese
  • Use a really sharp knife for slicing the steak thinly partially freezing the meat first helps
  • If peppers tip over in the baking dish use crumpled foil to stabilize them This prevents any luscious cheese from escaping

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