High-Protein Philly Cheesesteak Stuffed Peppers
Our High-Protein, Low-Carb Philly Cheesesteak Stuffed Peppers is a simple, delicious meal that the whole family can get on board with. Ready in 30 minutes or less, we put a macro-friendly twist on the classic Philly Cheesesteak!
Equipment
- 1 Veggie chopper or cutting board + knife
- 1 8x8 baking dish
- Measuring cups and spoons
Ingredients
- 2 tbsp. Olive oil
- 1 lb. Lean ground beef We used 93/7
- 1 Yellow onion, diced
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 3 Cloves garlic, minced
- 4 Large green bell peppers
- 1 lb. Mushrooms, chopped
- 1 tbsp. Ketchup
- 1 tbsp. Worcestershire sauce
- 4 Slices provolone cheese
Instructions
- Preheat oven to 400F and place rack to the middle position.
- Cut off tops of peppers and remove all seeds. Dice tops of peppers. Set bell peppers aside. Dice or chop onions and mushrooms.
- Add 1 tbsp. olive oil to a large skillet over medium heat. Add ground beef, salt, pepper, onion, and garlic. Allow to cook until no longer brown, approximately 5-7 minutes.
- Add diced tops of bell peppers and chopped mushrooms to the skillet. Saute, until bell peppers are softened, approximately 5-7 minutes. Add ketchup and worcestershire sauce, allowing to simmer another 2-3 minutes.
- Meanwhile, lightly grease an 8x8 baking dish with olive oil. Place bell peppers in baking dish. Spoon meat and veggie mixture into bell peppers. Stuff bell peppers fully to the top.
- Bake for 20 minutes. Remove from oven, top each pepper with one slice provolone cheese. Return to oven and bake for another 5 minutes, or until provolone is melted.
Nutrition
Serving: 1pepperCalories: 365kcalCarbohydrates: 12gProtein: 31gFat: 22g
Tried this recipe?Let us know how it was!