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Philly Cheesesteak-Inspired Stuffed Peppers

Serving Size

Ingredients

  • 3 bell peppers, halved and deseeded
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 lb beef steak strips
  • Salt & pepper, to taste
  • ¼ cup banana peppers, sliced
  • 1 cup mushrooms, sliced
  • 6 slices provolone cheese

Directions

  • Preheat the oven to 350°F (175°C).
  • Wash the bell peppers, cut them in half lengthwise, and remove the seeds.
  • Place the bell pepper halves on a baking sheet and drizzle with olive oil.
  • Bake the bell peppers for 10–15 minutes while preparing the filling.
  • In a large pan over medium heat, sauté the sliced onions in olive oil until soft, about 3–4 minutes.
  • Add the minced garlic and cook for another 30 seconds.
  • Add the steak strips to the pan, season with salt and pepper, and cook until browned, about 5–7 minutes.
  • Stir in the mushrooms and cook for another 3 minutes until softened.
  • Remove the bell peppers from the oven and evenly distribute the steak, onion, and mushroom mixture into each pepper half.
  • Top each stuffed pepper with sliced banana peppers and a slice of provolone cheese.
  • Return to the oven and bake for another 5–10 minutes, or until the cheese is fully melted and bubbly.
  • Remove from the oven and serve immediately. Enjoy!

Notes

Protein Swap: Substitute steak strips with ground beef while maintaining high iron content. Make it Spicier: Use hot banana peppers or add a pinch of red pepper flakes while cooking the steak. Gestational diabetes carb count: for one full bell pepper with filling, 9 g of total carbs Protein content: ~ 34 g of protein per serving (1 bell pepper)

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