Description
Delicious bell peppers stuffed with seasoned sautéed beef, onions, and melted provolone cheese, inspired by the classic Philly cheesesteak sandwich. This low-carb, gluten-free main course is perfect for a flavorful and satisfying meal.
Ingredients
Vegetables
- 4 large bell peppers
- 1 onion, sliced
Meat
- 1½ lb thinly sliced beef
Other Ingredients
- 1 tbsp olive oil
- Salt and black pepper to taste
- 6 slices provolone cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the tops off the bell peppers and carefully remove all the seeds and membranes, creating hollow vessels for the filling.
- Sauté Beef and Onions: Heat olive oil in a skillet over medium heat. Add the thinly sliced beef and onions, seasoning with salt and black pepper. Cook until the beef is fully cooked and onions are softened, ensuring a flavorful filling.
- Stuff Peppers: Spoon the cooked beef and onion mixture evenly into the hollowed bell peppers, packing them well.
- Add Cheese: Place slices of provolone cheese over the top of the stuffed peppers to achieve a melty, cheesy finish.
- Bake: Place the stuffed peppers upright in a baking dish and bake in the preheated oven for 25–30 minutes, or until the peppers are tender and the cheese has melted and begun to brown slightly.
Notes
- Add mushrooms to the beef mixture for extra flavor and texture.
- This recipe serves as a great low-carb alternative to traditional Philly cheesesteak sandwiches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Baking
- Cuisine: American
