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Philly Cheesesteak Loaded Stuffed Peppers Recipe

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4.3 from 50 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Low Carb

Description

This Philly Cheesesteak Loaded Stuffed Peppers recipe combines the classic flavors of a Philly cheesesteak sandwich with colorful bell peppers for a delicious, low-carb meal. Tender, thinly sliced ribeye steak is sautéed with onions, garlic, and Worcestershire sauce, then stuffed into bell peppers and topped with a blend of melted provolone and cheddar cheeses. A touch of paprika adds flavor depth, and fresh parsley garnish provides a pop of color and freshness. Perfect for a family dinner or meal prep, these stuffed peppers offer a comforting and satisfying dish with a creative twist.

Ingredients

Scale

Peppers

  • 4 large bell peppers (any color)

Steak Filling

  • 1 lb ribeye steak (or flank steak), thinly sliced
  • 1 tbsp olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste
  • ½ tsp paprika (optional)

Cheese Topping

  • 1 cup provolone cheese, shredded
  • 1 cup cheddar cheese, shredded

Garnish

  • 1 tbsp fresh parsley, chopped

Instructions

  1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers and carefully slice off the tops. Remove the seeds and membranes inside to create hollow shells ready for stuffing.
  2. Cook the Steak and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. Add the Steak: Add the thinly sliced ribeye steak to the skillet. Cook, stirring occasionally, until the steak is browned and cooked through, about 5-7 minutes. Season with Worcestershire sauce, salt, pepper, and paprika if using. Stir well to combine.
  4. Stuff the Peppers: Place the hollowed bell peppers in a baking dish. Spoon the cooked steak and onion mixture evenly into each pepper, packing it tightly.
  5. Add Cheese and Bake: Mix the shredded provolone and cheddar cheese together, then sprinkle generously on top of each stuffed pepper. Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.
  6. Garnish and Serve: Remove the peppers from the oven and let them cool slightly. Sprinkle chopped fresh parsley on top before serving for a fresh finish.

Notes

  • You can use other types of cheese like mozzarella or Swiss if you prefer.
  • To save time, use pre-sliced steak or leftover cooked steak.
  • For added heat, sprinkle a pinch of red pepper flakes inside the peppers before baking.
  • These stuffed peppers can be made ahead and refrigerated for up to 24 hours before baking.
  • Leftovers keep well refrigerated for 2-3 days and reheat in the oven or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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Find it online: https://mamabrisrecipes.com/philly-cheesesteak-loaded-stuffed-peppers-recipe/