Philly Cheesesteak Stuffed Bell Peppers

These Philly Cheesesteak Stuffed Bell Peppers check all of the boxes when it comes to weeknight dinners. First off, they are absolutely delicious (even after eating them as leftovers for the 3rd time!), they have a pretty short ingredient list and are easy to throw together, and they are nice and light/low carb and healthy! You just can’t go wrong here!

I can’t say with certainty that I’ve ever actually eaten a Philly Cheesesteak? But regardless, I had the hankering to make this lighter, healthier, veggie packed version. And perhaps they don’t compare to the bready, gluten-laden version, but they were super tasty none-the-less! I love how simple the flavors are and the melty cheese really throws them over the edge!

I know some people are disgusted by mushrooms (I actually used to be one of those people!) and you could totally leave them out….but I challenge you to try them in this recipe because they add such a great (subtle) flavor and texture. I also love how adding mushrooms “lightens up” ground beef. Worth a try, right? 🙂

Funny story- I actually tested and photographed almost the same exact recipe just about a year ago, but the photos were so atrocious I couldn’t share them here. It was a total bummer because they still tasted bomb, but didn’t look the least bit appetizing. Not that these pictures are masterpieces or anything, but I have learned a thing or two about lighting and staging since then, so at least they are presentable!

I’m glad I gave them another chance because A) We got to eat them for dinner, and B) Now I get to share the deliciousness with YOU!

Although this recipe breaks my “no oven in the summer rule”, I waited for a break in between heat waves to add this one to our menu. Now that I think about it, I bet it would be super easy to make them in the Instant Pot too. Next time!

Ingredients 

• 5 bell peppers
• 2 medium yellow onions
• 2 cups sliced mushrooms
• 1 1/2 c diced bell peppers (I was able to get that much from the tops of the 5 peppers)
• 1 lb ground beef
• 2 Tbsp coconut aminos
• 4 slices provolone cheese (or cheese of choice)
• 1 tsp each: salt, pepper, & garlic powder

Instructions

1. Slice the tops off of the peppers. Reserve the tops to use in the meat mixture later. Clean out the seeds and ribs inside of the peppers and place them in a baking dish. Add about 1 cup of water to the bottom of the dish, and cover with foil. Place dish in the oven and preheat to 400º. This will give the peppers a head start to begin steaming while the oven preheats and you make the filling. 
2. Next, prepare the veggies. Chop the pepper “tops” into cubes, dice the onions, and slice the mushrooms.
   

   

3. Heat a large skillet over medium heat. Add 1 Tbsp oil and saute the onion and bell peppers until soft (about 5 minutes). 
4. Add the ground beef and begin to break it up and mix in the peppers/onions. Add salt, pepper, and garlic powder. 
5. Once the meat is just about browned, add the mushrooms and mix them in. Finally, add the coconut aminos and stir one last time! 
6. Remove the peppers from the oven and carefully uncover. Using a spoon, evenly fill the peppers with the meat mixture to the brim. Fill until the mixture is used up. 
7. Re-cover the peppers with foil, and place back into the oven for 20 minutes. Remove from oven and take off foil. Add cheese slices (I didn’t need a full slice for each one). Place back into the oven uncovered for another 8 minutes. 
8. Allow to cool, and serve with a nice little side salad!

Enjoy!

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Philly Cheesesteak Stuffed Bell Peppers

Prep Time

10 mins

Cook Time

28 mins

Total Time

38 mins

 

A low carb, grain free, and delicious twist, perfect for any night of the week! 

Course: Main Course

Cuisine: American

Servings: 5

Author: Maggie Our Fine Day

Ingredients

• 5 bell peppers
• 2 medium yellow onions
• 2 cups sliced mushrooms
• 1 1/2 cups diced bell peppers (Use the tops of the 5 peppers)
• 1 lb ground beef
• 1 tsp each salt, pepper, & garlic powder
• 2 Tbsp coconut aminos
• 4 slices provolone cheese or cheese of choice

Instructions

1. Slice the tops off of the peppers. Reserve the tops to dice and use in the meat mixture later. Clean out the seeds and ribs inside of the peppers and place them in a baking dish. Add about 1 cup of water to the bottom of the dish, and cover with foil. Place dish in the oven and preheat to 400º. This will give the peppers a head start to begin steaming while you make the filling.

2. While the oven is heating and the peppers are steaming, prepare the veggies. Chop the pepper "tops" into small cubes, dice the onions, and slice the mushrooms.

3. Heat a large skillet over medium heat. Add 1 Tbsp oil and saute the onion and bell peppers until soft (about 5 minutes).
4. Add the ground beef and begin to break it up and mix it into the peppers/onions. Add salt, pepper, and garlic powder. Once the meat is just about browned, add the mushrooms and mix them in. Finally, add the coconut aminos and stir one last time!

5. Remove the peppers from the oven and carefully uncover. Using a spoon, evenly fill the peppers with the meat mixture to the brim. Fill until the mixture is used up.

6. Re-cover the peppers with foil, and place back into the oven for 20 minutes. Remove from oven and take off foil. Add cheese slices (I didn't need a full slice for each one). Place back into the oven and cook uncovered for another 8 minutes.

7. Allow to cool, and serve with a nice little side salad! Enjoy!