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–+ servings

Philly Cheesesteak Stuffed Bell Peppers

Carne Diem Culinary
These Philly Cheesesteak Stuffed Peppers are ready in minutes and perfect for those that are trying to watch their carbs. Use perfectly seasoned ribeye or chicken breast to create a dinner the entire family will be requesting again and again.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 8 peppers
Calories 327 kcal

Equipment

  • Skillet
  • oven

Ingredients
  

  • 2 Pounds Thinly Sliced Ribeye Steak or Chicken
  • ½ Yellow Onion diced
  • Provel (8 oz) or Provolone (8-16 slices)
  • 8 Bell Peppers assorted colors
  • 3 Tab Olive Oil

Seasoning

  • 1 tea Black Pepper
  • 1 tea Sweet Paprika
  • 1 tea Onion Powder
  • 1 tea Garlic Powder
  • 1 tea Thyme
  • 1 tea Oregano
  • 1 tea Basil
  • ½ tea Cayenne or Crushed Red Pepper
  • ½ tea Garlic Salt
  • ½ tea Salt

Instructions
 

  • Remove the tops from the bell peppers and clean out and discard the seeds, ribs, and stems. Dice up the pepper tops and add to the diced onions.
  • Preheat your oven to 375 degrees.
  • Place 1 slice of provolone in the bottom of each pepper.
  • Heat the olive oil in a skillet over medium heat and cook the meat with peppers and onion for about 2 -3 minutes. Stir in the seasoning and continue to cook until the meat is just done and breaking apart easily. Remove from the heat.
  • Divide the meat evenly between the peppers then top with Provel or more Provolone.
  • Bake in the oven for 20 minutes, until the cheese on top is melted and slightly bubbly and the peppers are slightly softened.

Nutrition

Calories: 327kcalCarbohydrates: 9gProtein: 24gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 69mgSodium: 356mgPotassium: 588mgFiber: 3gSugar: 5gVitamin A: 3936IUVitamin C: 153mgCalcium: 26mgIron: 3mg
Keyword bell peppers, Cheesesteak, Philly, Provel
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