Description
A delicious twist on the classic Philly cheesesteak, stuffed inside green peppers for a low-carb meal.
Ingredients
Scale
- 2 tbsp olive oil, divided
- 4 green peppers, cut in half and deseeded
- 1 (8oz) sirloin steak
- 1 1/2 cups sliced mushrooms
- 1/2 red pepper, sliced
- 1 small red onion, sliced
- 2 cups mozzarella cheese, grated
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F.
- Cut green peppers in half and de-seed them.
- Drizzle with 1 tbsp olive oil, season with salt and pepper.
- Bake in a 9×13 dish covered with tin foil for 10 minutes.
- Add remaining oil to a frying pan and heat until smoking.
- Sear steak for 1 minute per side, season with salt & pepper.
- Remove steak and slice thinly across the grain.
- In same skillet, cook mushrooms for 2 minutes.
- Add onions and red pepper, sauté for 2-3 minutes.
- Remove green peppers from oven.
- Divide steak and veggies among peppers.
- Top with cheese and bake for 15 minutes.
- Serve immediately.
Notes
- Use thin steak slices for best texture.
- Adjust cheese amount to preference.
- Works well with provolone cheese too.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
Keywords: philly cheesesteak, stuffed peppers, low carb dinner