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.
- 1lblean ground beef
- 1small yellow onion,diced
- 8ozbrown mushrooms,minced
- 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
Preheat the oven to 350 degrees F.
Add the ground beef to a large cast iron skillet and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef and add the butter and the onions and mushrooms.
Let brown for 1 to 2 minutes before stirring, then let brown for another 1 to 2 minutes before stirring again.
Add the beef back into the pan.
Add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth into the pan.
Scoop the mixture into the bell pepper halves and top with half the cheese.
Bake for 45 minutes in a covered pan.
Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
- 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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