Philly cheesesteak stuffed peppers
The Philly cheesesteak stuffed peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner!
Servings: 6
Calories: 427
Ingredients
- 3 Bell peppers, sliced in half and seeds removed
- 2 Tablespoons avocado oil
- ½ Onion, thinly sliced
- 16 ounces Mushrooms, sliced
- 1.5 pounds Sirloin steak, sliced thin against the grain
- 12 slices Provolone cheese
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 325F. Place the bell pepper halves in a casserole dish and cover with foil. Bake in the oven for 20 minutes. Remove and set aside
- While the peppers are cooking, heat a large skillet over medium. Add the oil, onions, and mushrooms. Season with salt and pepper. Let sauté until soft.
- Push the sautéed onions and mushrooms to one side of the pan and add the steak. Season with salt and pepper. Cook the steak until browned on both sides. About 5 minutes. Remove from heat.
- To assemble: place a slice of cheese into each bell pepper half. Add the steak mixture, then another slice of cheese.
- Set your oven broiler to HI and broil the stuffed peppers for 3-5 minutes or until the cheese starts to brown and bubble. Watch carefully so the don't burn! Serve immediately.
Notes
for 1 serving: 475 Calories / 32g fat / 10.4 carbs / 3.7g fiber / 37.8g protein
Nutrition
Calories: 427