Philly cheesesteak stuffed peppers
All the good parts of a cheesesteak in a green pepper boat: shaved sirloin, browned mushrooms and soft onions, seasoned with a little Worcestershire, then blanketed with provolone and baked until it bubbles. No bread, and none missed.
- Time
- 52 min (15 prep + 37 cook)
- Servings
- 4
- Per serving
- 443 kcal
- Protein
- 47 g
Ingredients
- 4 medium green bell peppers bell peppers, halved lengthwise and seeded
- 1 1/3 lb top sirloin steak, trimmed of its outer fat and very thinly sliced (optional: 20 minutes in the freezer first makes slicing easier)
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil, divided
- 8 oz mushrooms, sliced
- 1 small onion, thinly sliced
- 1 tsp Worcestershire sauce
- 8 slices (6 oz) provolone
Steps
- Heat the oven to 400°F. Stand the pepper halves cut side up in a baking dish and bake for 15 minutes so they soften. Pour off any water they release.
- Meanwhile, toss the sliced steak with the garlic powder, salt and pepper. Heat 2 teaspoons of the oil in a large skillet over high heat and sear the steak in two batches for 1–2 minutes, until browned. Move it to a bowl with its juices.
- Add the remaining oil, the mushrooms and onion to the pan and cook over medium-high heat 8–10 minutes, until the mushrooms have browned and the onion is soft. Return the beef, stir in the Worcestershire and toss for 1 minute.
- Spoon the filling into the pepper halves and lay a slice of provolone over each one.
- Bake 10–12 minutes, until the cheese is melted and golden in spots. The USDA's safe minimum for beef is 145°F after a 3-minute rest. Keeps 4 days in the fridge; reheat at 350°F for 15 minutes or at half power.
Good to know
Can I use ground beef?
Yes, use 90 % lean and brown it hard, at about 53 instead of 61. It is the most popular shortcut and needs no slicing.
Do the peppers have to be green?
Green is the traditional choice. Red or yellow peppers work and are sweeter, but they take this dish just past the keto limit, so stay with green if that matters to you.
Per
- Calories
- 142
- Protein
- (43%)
- 15 g
- Fat
- (47%)
- 7 g
- Carbohydrates
- (10%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 282 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1773 kcal goes into the pot and 1564 g of ingredients comes out as about 1252 g of food: 142 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.