Cheesesteak stuffed peppers recipe are a delightful and nutritious twist on the classic Philly cheesesteak sandwich. By replacing the traditional hoagie roll with vibrant bell peppers, this recipe not only cuts down on carbs but also packs a punch of flavor and nutrients. Perfect for keto enthusiasts, low-carb dieters, or anyone looking to enjoy a healthier meal, these stuffed peppers are satisfying, easy to make, and versatile. In this guide, we’ll cover every step to help you craft the perfect cheesesteak stuffed peppers.
Ingredients of Cheesesteak Stuffed Peppers
Here is a list of everything you need to prepare this delicious dish. Each ingredient is chosen to enhance flavor while keeping the recipe nutritious:
- 4 large bell peppers (any color, but green, red, or yellow work best)
- 1 lb (450g) thinly sliced beef (ribeye or sirloin for the best flavor)
- 1 large onion, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 cup provolone cheese, shredded or sliced
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional for added depth)
- 1 teaspoon Worcestershire sauce (optional for authentic cheesesteak flavor)
- Fresh parsley, chopped (for garnish)
Why This Cheesesteak Stuffed Peppers Works
- Low-carb alternative: Using bell peppers instead of bread significantly reduces the carbohydrate content.
- Flavor-packed: The combination of savory beef, melted cheese, and roasted peppers creates a rich and satisfying taste.
- Nutrient-dense: Bell peppers are loaded with vitamin C and antioxidants, making this dish not just delicious but also healthy.
Nutritional Information (per serving)
- Calories: 280
- Protein: 22g
- Carbohydrates: 8g
- Fat: 18g
- Fiber: 2g
Step-by-Step Instructions
1: Prepare the Bell Peppers
- Wash and slice: Start by washing the bell peppers thoroughly. Cut each pepper in half lengthwise and remove the seeds and membranes.
- Pre-bake the peppers: Preheat your oven to 375°F (190°C). Place the halved peppers on a baking tray lined with parchment paper. Drizzle with a tablespoon of olive oil and sprinkle a pinch of salt. Bake for 10 minutes to soften slightly.
2: Cook the Beef and Vegetables
- Heat the olive oil: In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
- Sauté the onion and garlic: Add the sliced onion and minced garlic to the skillet. Cook for 3-4 minutes until fragrant and translucent.
- Cook the beef: Add the thinly sliced beef to the skillet. Season with salt, black pepper, and smoked paprika. Stir occasionally to ensure even cooking.
- Optional addition: If using mushrooms, add them to the skillet and sauté for another 3 minutes.
- Add Worcestershire sauce: Stir in the Worcestershire sauce for a classic cheesesteak flavor.
3: Assemble the Stuffed Peppers
- Fill the peppers: Remove the pre-baked peppers from the oven. Fill each half generously with the cooked beef and vegetable mixture.
- Add the cheese: Top each stuffed pepper with shredded provolone and mozzarella cheese. The combination of cheeses creates a gooey and irresistible topping.
4: Bake to Perfection
- Bake: Return the stuffed peppers to the oven. Bake at 375°F (190°C) for 15-20 minutes or until the cheese is melted and bubbly.
- Broil (optional): For a golden-brown finish, broil the peppers for 2-3 minutes.
5: Garnish and Serve
- Garnish: Sprinkle freshly chopped parsley over the stuffed peppers for a pop of color and added freshness.
- Serve: Let the peppers cool for 5 minutes before serving. Pair with a side salad or enjoy them on their own.
Tips and Variations of Cheesesteak Stuffed Peppers
Tips
- Choosing the right beef: Ribeye offers the most authentic cheesesteak flavor, but sirloin or flank steak are great alternatives.
- Pre-baking the peppers: This step ensures the peppers are tender and easier to eat.
- Cutting the beef: To make slicing easier, partially freeze the beef for 15-20 minutes before cutting.
Variations
- Chicken Cheesesteak Stuffed Peppers: Substitute beef with thinly sliced chicken breast.
- Vegetarian Option: Replace beef with sautéed mushrooms, zucchini, and spinach.
- Spicy Kick: Add sliced jalapeños or a dash of cayenne pepper.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the beef and vegetable mixture a day in advance. Store it in an airtight container in the refrigerator. When ready to serve, assemble and bake the stuffed peppers.
Can I freeze cheesesteak stuffed peppers?
Absolutely. Allow the stuffed peppers to cool completely, then wrap each one individually in foil and store in a freezer-safe container. To reheat, bake at 375°F (190°C) for 20-25 minutes.
What are the best side dishes for this recipe?
Cheesesteak stuffed peppers pair well with cauliflower rice, roasted vegetables, or a simple green salad.
Can I use other types of cheese?
Yes! Feel free to experiment with cheddar, Monterey Jack, or Swiss cheese for a different flavor profile.
Final Thoughts
Cheesesteak stuffed peppers are a delicious and guilt-free way to enjoy the flavors of a classic cheesesteak sandwich. With their low-carb, high-protein content, they make a perfect dinner option for busy weeknights or meal prep. By following this recipe, you’ll have a dish that is not only packed with flavor but also easy to customize to your preferences. Whether you stick to the traditional ingredients or add your own twist, these stuffed peppers are sure to become a favorite in your recipe collection. Enjoy your culinary journey with this nutritious and satisfying meal!