If a craving for a Philly Cheesesteak won’t go away, there’s no need to break your diet. These no-carb Philly Cheesesteak Stuffed Peppers are an easy dinner or meal prep for lunch during the week.
Philly Cheesesteak Stuffed Peppers:
Eye catching bell peppers filled to the brim with beef, onions, and mushrooms and topped with melted Provolone cheese can be assembled ahead of time and baked the next day. Feel free to use your favorite color of pepper to mix it up or stick with traditional green peppers.
- 1 tablespoon olive oil
- 1 medium Vidalia onion, diced
- 1 (14 oz) pkg shaved beef steak
- 1/2 teaspoon salt
- 1/4 tsp pepper
- 1/4 teaspoon garlic powder
- 2 teaspoons minced garlic
- 4 bell peppers, any color
- 8 slices Provolone cheese, cut in half
- dried parsley for garnish
Preheat oven to 350 degrees. Prepare bell peppers by cutting off tops and removing membranes and seeds. Set aside.
Add olive oil to a large skillet. Heat over medium heat. Add onion and cook for 2 minutes, stirring occasionally. Then add mushrooms and cook for 4 minutes or until onion and mushrooms are tender. Add garlic and cook for 1 minute, stirring often. Add shaving beef steak and season with salt, pepper and garlic powder. Cook for about 5-6 minutes. Use a large spoon or spatula to chop up meat into smaller pieces.
Place the prepared peppers into a square baking dish. Use a spoon to fill half of each pepper with the meat mixture. Then place half of a slice of cheese on top of the meat mixture and then fill with the remaining meat mixture. Cover with foil and bake for 30 minutes. Then top with the remaining cheese. Bake in oven, uncovered, for 10 more minutes to melt the cheese.
Garnish with parsley and serve.
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