Philly Cheesesteak Loaded Stuffed Peppers
A healthy twist on the classic Philly cheesesteak, these stuffed peppers are filled with seasoned beef, cheese, and vegetables for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 4 large bell peppers
- 1 lb ground beef
- 1 cup mushrooms, sliced
- 1 onion, diced
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté the onion and mushrooms until softened.
- Add the ground beef, cooking until browned. Season with salt and pepper.
- Stuff the bell peppers with the beef mixture and top with shredded provolone cheese.
- Place the stuffed peppers upright in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve warm.
Notes
Feel free to add more vegetables like spinach or zucchini. For a spicier kick, add jalapeños or hot sauce. Vegetarian options can replace beef with a meat alternative.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg