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Philly cheesesteak stuffed peppers with extra beef, one pepper

average rating is 3 out of 5, based on 150 votes

Get ready for a flavor explosion with our Low-Carb Philly Cheesesteak Stuffed Peppers! Juicy, extra beef, sautéed onions, and melted cheese all packed into tender bell peppers – a healthy twist on a classic favorite you won't be able to resist.

Enticing Cooking Tips:

For an extra kick, add a dash of crushed red pepper flakes to the beef mixture.

Customize with your favorite cheese or mix different varieties for a cheesy surprise.

Serve with a side salad for a well-rounded and satisfying meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb High-protein Diabetic-friendly Gluten-free Low-calorie Keto Low-sugar Nutritious Low-fat Low-carb dinner High-fiber Low-sodium Low-cholesterol Diabetes meal Low-glycemic

Ingredients

2 large bell peppers (red, green, or any color you prefer)
1 lb (450g) extra-lean ground beef (at least 90% lean)
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
4 slices of provolone or Swiss cheese (use low-fat if you prefer)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley or chives for garnish (optional)

Directions

Preheat your oven to 375°F (190°C).
Wash the bell peppers and cut them in half lengthwise. Remove the seeds and membranes. This will give you four pepper halves. If needed, trim the bottoms slightly to make them stand upright in a baking dish.
In a large skillet, heat the olive oil over medium-high heat.
Add the sliced onions and green bell pepper to the skillet. Saute until they become tender and slightly caramelized, about 4-5 minutes. Remove them from the skillet and set them aside.
In the same skillet, add the extra-lean ground beef. Season with garlic powder, onion powder, paprika, salt, and pepper. Cook the beef until it's fully cooked and slightly browned, breaking it apart with a spatula as it cooks.
Once the beef is cooked, add the sautéed onions and green peppers back to the skillet. Mix everything together until well combined. Remove the skillet from the heat.
Place the bell pepper halves in a baking dish. Spoon the beef mixture evenly into each pepper half.
Lay a slice of provolone or Swiss cheese over each stuffed pepper.
Cover the baking dish with foil and bake in the preheated oven for about 20 minutes or until the peppers are tender.
Once the peppers are cooked, remove the foil, and broil for an additional 2-3 minutes to get a nice golden, bubbly cheese topping.
Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or chives if desired.