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golden Philly cheesesteak stuffed peppers with melted cheese and tender beef spilling out

Philly Cheesesteak Stuffed Peppers

Tender bell peppers stuffed with seasoned ground beef, sautéed onions, and melted provolone cheese for all the flavors of a classic Philly cheesesteak in a healthy, low-carb format.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers red, yellow, or green, tops cut off and seeds removed
  • 1 lb lean ground beef 80/20
  • 1 large yellow onion diced
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 oz provolone cheese sliced
  • 1/2 cup beef broth
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes. Trim bottom slightly if needed to help peppers stand upright.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until softened and translucent.
  3. Add sliced mushrooms to the skillet and cook for 4-5 minutes until mushrooms release their moisture and begin to brown.
  4. Add minced garlic and cook for 1 minute until fragrant. Push vegetables to one side of the skillet.
  5. Add ground beef to the empty side of the skillet and cook, breaking it up with a spoon, for 6-8 minutes until browned and cooked through.
  6. Season the beef mixture with Worcestershire sauce, salt, and pepper. Stir everything together and cook for 2 more minutes.
  7. Place bell peppers in a baking dish and pour beef broth into the bottom. Stuff each pepper with the beef and vegetable mixture.
  8. Cover with foil and bake for 25 minutes. Remove foil, top each pepper with provolone cheese slices, and bake uncovered for 8-10 minutes until cheese is melted and peppers are tender.
  9. Let cool for 5 minutes, garnish with fresh parsley, and serve immediately.

Notes

For extra flavor, use a mix of bell pepper colors. You can substitute ground turkey or chicken for a lighter option. Leftover stuffed peppers keep in the refrigerator for 3 days and reheat well in the microwave.