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Cheesesteak stuffed bell peppers served on a plate for a delicious low-carb meal.

Cheesesteak Stuffed Bell Peppers

A perfect low-carb comfort food solution, these stuffed bell peppers are filled with savory beef, mushrooms, and melty provolone cheese, delivering all the deliciousness of a cheesesteak in a healthy way.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large green bell peppers These provide the sturdy base for your filling.
  • 1 pound mushrooms, sliced Add earthiness; try portobello or shiitake as substitutes.
  • 1 medium onion, diced Brings sweetness; a shallot works wonderfully too!
  • 1 pound beef, thinly sliced Use flank, sirloin, or chicken for a lighter option.
  • 12 slices provolone cheese For that classic cheesesteak experience; gouda also melts beautifully.
  • 1 tablespoon cooking oil Opt for olive oil for a flavor boost.
  • Salt, to taste Always essential for enhancing flavors.
  • Black pepper, to taste Complements the beef and mushrooms.

Method
 

Preparation
  1. Preheat your oven to 400°F. Lightly grease a baking dish and set it aside.
  2. 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.
  3. Add the diced onion to the skillet and continue cooking until the onion becomes soft and lightly golden. Transfer the mushroom and onion mixture to a bowl and set aside.
  4. In the same skillet, add the thinly sliced beef. Cook until browned and fully cooked through, breaking it apart as needed.
  5. Return the cooked mushrooms and onions to the skillet with the beef. Season with salt and pepper, then stir well to combine. Remove from heat.
  6. Cut the tops off the bell peppers and remove the seeds and membranes. Place one slice of provolone cheese inside the bottom of each pepper.
  7. Spoon the beef and vegetable mixture evenly into the peppers. Top each stuffed pepper with another slice of provolone cheese.
  8. Arrange the peppers upright in the prepared baking dish. Bake for 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  9. Let rest for a few minutes before serving.

Notes

Pro tips: Choose vibrant peppers for freshness and taste. Mix in a handful of spinach or kale for added nutrition. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.