Philly Cheesesteak Stuffed Red Peppers

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Philly Cheesesteak Stuffed Red Peppers

Course: Dinner
Keyword: beef, gluten-free, grain-free
Calorie: 300-400, Under 400
Protein: 31+g, Over 20g, Over 25g
Servings: 4
Calories: 399kcal


  • 4 Red Bell Pepper (medium, halved)
  • 1 tsp Extra Virgin Olive Oil
  • 1 Yellow Onion (small, sliced)
  • 1 Green Bell Pepper (small, diced)
  • 1 lb Top Sirloin Steak (thinly sliced)
  • Sea Salt & Black Pepper (to taste, divided)
  • 4 ozs Provolone Cheese (sliced)


  • Preheat the oven to 325ºF (165ºC). Arrange the red bell pepper halves on a parchment-lined baking sheet and bake for 30 minutes.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onions and green bell pepper until soft, about six minutes. Season with salt and pepper. Add the steak and cook for three minutes, or until your desired doneness is reached. Season with more salt and pepper, if needed.
  • Place a slice of provolone at the bottom of each red bell pepper. Top with the steak mixture and another slice of provolone. Set the oven to broil and return the stuffed peppers to the oven. Cook for about three minutes, or until golden brown. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Dairy-Free

    Use vegan cheese instead of provolone cheese or omit completely.
  • More Flavor

    Add mayonnaise, horseradish, or Italian seasoning.
  • Additional Toppings

    Add garlic and mushrooms to the steak mixture.


Serving: 4g | Calories: 399kcal | Carbohydrates: 12g | Protein: 31g | Fat: 25g | Cholesterol: 108mg | Sodium: 271mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4085IU | Vitamin C: 176mg | Calcium: 264mg | Iron: 3mg

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