How To Make Philly Cheesesteak Stuffed Peppers
This version of Philly cheesesteak stuffs ground beef, mushrooms, cheese, and seasonings in fresh bell peppers, for a tasty and low-carb meal.
Serves:
Ingredients
- 1lblean ground beef
- 2tbspbutter
- 1small yellow onion,diced
- 8ozbrown mushrooms,minced
- 2tbspketchup
- 1tbspWorcestershire sauce
- ½tspkosher salt
- ½tspfresh ground black pepper
- 3bell peppers,split in half and de-seeded through the stem
- 8ozshredded cheddar cheese,divided
- 1cupbeef broth
Instructions
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Preheat the oven to 350 degrees F.
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Add the ground beef to a large cast iron skillet and brown until a deep brown crust appears before breaking the beef apart.
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Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
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Remove the beef and add the butter and the onions and mushrooms.
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Let brown for 1 to 2 minutes before stirring, then let brown for another 1 to 2 minutes before stirring again.
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Add the beef back into the pan.
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Add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth into the pan.
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Scoop the mixture into the bell pepper halves and top with half the cheese.
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Bake for 45 minutes in a covered pan.
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Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Nutrition
- Calories: 424.59kcal
- Fat: 32.02g
- Saturated Fat: 15.53g
- Trans Fat: 1.49g
- Monounsaturated Fat: 10.89g
- Polyunsaturated Fat: 1.15g
- Carbohydrates: 9.55g
- Fiber: 1.75g
- Sugar: 5.46g
- Protein: 24.64g
- Cholesterol: 102.41mg
- Sodium: 614.15mg
- Calcium: 291.79mg
- Potassium: 661.73mg
- Iron: 2.26mg
- Vitamin A: 229.91µg
- Vitamin C: 77.45mg
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