Philly Cheesesteak Stuffed Peppers: A Low-Carb Dinner Delight!
A delicious low-carb twist on the classic Philly cheesesteak, these stuffed peppers are filled with savory beef, cheese, and spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 4 large bell peppers
- 1 lb ground beef
- 1 cup sliced mushrooms
- 1 medium onion, diced
- 1 cup provolone cheese, shredded
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté the onions and garlic until translucent.
- Add the ground beef and cook until browned, then stir in the mushrooms and Worcestershire sauce.
- Season with salt and pepper, then remove from heat.
- Stuff the bell peppers with the beef mixture and top with provolone cheese.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
Notes
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
- These can be made ahead of time and stored in the refrigerator before baking.
- For a spicier kick, add jalapeños to the beef mixture.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg