Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.60
from
5
votes
Philly Cheesesteak Pepper Recipe
A healthier take on the classic Philly cheesesteak with beef, mushrooms, and onions baked in a bell pepper shell and topped with cheese.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main
Cuisine:
American
Servings:
8
stuffed peppers
Calories:
198
kcal
Author:
Katie Wells
Ingredients
4
bell peppers
2
TBSP
butter
(or coconut oil)
1
onion
2
cups
mushrooms
1
lb
roast
beef
(or ground beef, or leftover steak or roast)
8
oz
provolone or mozzarella cheese
(optional)
Instructions
Preheat the oven to 375°F.
Wash the peppers and cut them in half lengthwise.
Remove the seeds and membrane.
In a large skillet, heat the butter or coconut oil over medium heat.
Slice the onion and add it to skillet.
Saute about 5-8 minutes until the onions are starting to become translucent.
Thinly slice the mushrooms and add them to the pan.
Saute another 5-8 minutes.
Slice the roast beef into strips.
Add it to the skillet and saute until cooked or heated through.
Place the peppers in a large baking dish, open side up.
Spoon the onion/mushroom/meat mixture into the bell peppers.
Top each pepper with the shredded cheese and bake for at least 20 minutes or until the pepper is softened. Enjoy!
Notes
You can make extra filling and freeze it to stuff in fresh peppers for an easy meal later.
Nutrition
Serving:
1
pepper
|
Calories:
198
kcal
|
Carbohydrates:
6.7
g
|
Protein:
25.6
g
|
Fat:
8
g
|
Saturated Fat:
3.8
g
|
Cholesterol:
60
mg
|
Sodium:
283
mg
|
Fiber:
2.2
g
|
Sugar:
4
g