Philly Cheesesteak Stuffed Peppers
These Philly Cheesesteak Stuffed Peppers are a delicious low-carb spin on the classic sandwich and a tasty dinner idea you can prep ahead of time!
Gimme all this ooey gooey cheesy goodness ASAP please!
These Philly Cheesesteak Stuffed Peppers are the most delicious dinner idea, and they're a low carb way to get your fill of your fave sandwich while also sneaking some extra veggies into your diet. Anytime I can do a stuffed vegetable version of one of my fave foods I get so excited. Nothing like getting the flavours in while keeping the calorie count down!
I also love these Philly Cheesesteak Stuffed Peppers because they are easy to meal prep for the work week (surprise surprise, me making these for my weekly meal prep!)
The ingredient list is pretty simple for these Philly Cheesesteak Stuffed Peppers. All you need is the following:
- Four green peppers (you could do multi-coloured but green are the cheapest so choose these to keep costs down)
- One package of pre-sliced mushrooms
- A sirloin steak (I usually buy one that's 1 inch thick and cook it for 1 minute per side on high heat)
- Half of a red bell pepper
- One small red onion
- Mozzarella cheese (Swiss works wonderfully here too)
Six different ingredients, and your trip to the store is complete! Then you have lunch or dinner ready for the whole week!
Lately I've cut a lot of grains out of my diet because I'm trying to eat more of a high-protein diet to support my training goals at the gym. My weight has fluctuated so much over the years that I find it's hard to really maintain my health and fitness goals – physically, and mentally.
You know the feeling right? Where you feel like you're spending so much of your time at the gym, or you have a couple cheat days (ESPECIALLY around the holidays!) and then it turns into a cheat week and you just lose motivation to eat well and take care of yourself?
I've found myself in that pattern so many times over the years that I've really been making a concerted effort to stay on top of my nutritional goals and get a TON of veggies in alongside enough protein to support strength training at the gym. Though I'm not exactly following a low carb diet per se (I have a scone every Saturday morning and sneak in some pasta/potatoes maybe once or twice a week), for the most part I'm eating two servings of veggies and a larger serving of protein at each meal time.
I've noticed I have so much more energy and I feel like I've really been progressing at the gym. For instance I started doing squats with just the 40lb bar at the gym but now I'm up to 45lb weights on each side IN ADDITION to the 40lb bar. I can only do about 6 squats at that weight LOL but seriously, I would say that that's progress!
So, that brings me back to these Philly Cheesesteak Stuffed Peppers. They're low carb, they've definitely got at least two servings of vegetables, and they've got lean protein so you can rest easy knowing you're eating a super healthy meal with tons of nutritional value. If you find that you'd like to even out the meal with a serving of grains you can definitely add some cooked rice or quinoa, but it would add to the cooking time so I keep it simple by sauteing everything in one pan then filling these and baking them.
Super easy and if you time everything right these Philly Cheesesteak Stuffed Peppers come together in under 40 minutes!
Will you be making these Philly Cheesesteak Stuffed Peppers?
When meal prep is this easy and delicious, it's hard to see how you couldn't just set less than an hour to get yourself all set up for the work week!
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
Grab some Glass meal prep bowls if you plan on packing these peppers up for lunch!
And of course I get all my grass-fed beef from Butcher Box!
Philly Cheesesteak Stuffed Peppers
Ingredients
- 2 tbsp olive oil, divided
- 4 green peppers, cut in half
- 1 sirloin steak
- 1 1/2 cups sliced mushrooms
- 1/2 red pepper, sliced
- 1 small red onion, sliced
- 2 cups mozzarella cheese, grated
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season with salt and pepper and bake in a 9x13 dish covered with tin foil for 10 minutes.
- Add remaining 1 tbsp of olive oil to a large frying pan and heat over high heat until oil is smoking. Add steak and sear for 1 minute per side. Remove from heat and slice very thinly across the grain when cool enough to handle.
- In same skillet, add mushrooms and cook until they start to release juices. Add onions and red pepper, sauteeing for 2-3 minutes until tender and seasoning with salt and pepper.
- Meanwhile, remove green peppers from oven. Divide steak slices and veggies among peppers then top with cheese and season with a little more salt and pepper. Bake for 15 minutes or until cheese is melted. Remove and serve!
Nutrition
I need this in my life! I know whats for dinner tonight!
It does look so delicious!
Thank you 🙂
Do you use 8 whole green peppers
Or do I want 8 halves?
Hey Julie – sorry it’s 4 green peppers and 8 halves! I’ve updated the recipe to reflect this 🙂
I was so excited to make this and looked so yummy! But my husband and I were disappointed! It was very bland! I used salt pepper and even garlic. But, still no flavor.
Sorry you feel that way Bobbie! Sometimes all you need is a little bit of extra salt to season all the ingredients. I personally found these peppers full of flavour but to each their own!
Agree! These are okay but need more seasoning – garlic or steak sauce. Also, the green peppers need more than 15 minutes to soften them. Great concept though. Will be making them again with some flavour tweaks.
Glad you liked them Ashleigh! A little bit of extra salt may be all you need!
Do they still sell tin foil? My store only sells aluminum foil. Will that work?
Yes, it’s the same thing!
I cooked the peppers about 15 min in the oven so they were a tad softer and added some red pepper and onion sauce/ marinade i had in the fridge to the onions and mushrooms. Turned out great!
So happy you liked them Shannon! Cooking ahead of time is a great way to extract more flavour from the peppers if you have the time! 🙂
How do you store and how long do they last for meal prep purposes….looks amazing 😍
Thanks so much Vida!! You can store them in glass or plastic containers (one or two peppers is one serving size) and they should last 3-5 days in the fridge!
How many peppers is one serving?
Hey Ashley! One pepper (or two pepper halves) is a serving 🙂
Why so many sugars?
I have to watch my sugars..
Why high carbs?
It looks delicious….just not sure about the sugars and carbs…
Hi Brenda – I provide estimated nutritional values as an added bonus to the recipes. I’m not a nutritionist so I could not tell you exactly where the carbs and sugars are coming from. I would guess from the veggies as vegetables naturally have some sugars (the bell peppers?) and carbs. 7g of sugar and 15g of carbs really are not very high for either, especially the carbs (only 5% of your daily serving size which is extremely low for a meal).
Just wanted to let you know I tried this recipe tonight and it is delicious, did not miss the traditional bun at all in fact this was so much better! Will definitely make this again, thank you!
So happy you liked them Cathy!!! Thanks for sharing 🙂
I used ribeye steak instead. And a little season salt and garlic. So yummy!!!
Ooooooh sounds delish!!!
For anyone who wanted a bit more flavor, I drizzled some Trader Joe’s Green Dragon hot sauce on mine and it goes amazingly with the recipe!
That sounds amazing Miranda!!! YUM!
The video and pics are only showing 3 peppers. Is the recipe truly for 4 or 3? Also, it looks like it was seasoned with crushed red pepper yea or no?
For styling purposes, there are 3 peppers shown. The recipe calls for 4 peppers because otherwise there would be leftover ingredients (the steak, mushrooms, etc). Crushed red pepper was used as a garnish again for styling – this is optional.
I cant wait to try this! Quick question though…. for meal prepping these do you freeze half the batch until heated or leave it all in the fridge for the week?
Hey Hannah – I wouldn’t freeze these peppers. They should last 5 days in the fridge and you can reheat in the microwave 🙂
Hi Taylor, I do something similar with a fajita mix so I am very keen to try this. One question though, when you say sirloin steak, how many grams, approximately, would that be?
Hey Jono – unfortunately I can’t provide measurements of meat or poultry. If I had to guess, 4-6oz would work. I usually buy one steak that is 1-inch thick. Hope that helps!
My husband loved these. Will be making them again in the very near future!
How long would you cook these in the crockpot? And would you still cook the steak beforehand?
I would not try these in the crockpot, they would get really soggy!
These were wonderful! We used flank steak seasoned with Montreal Steak seasoning and salted as directed in the recipe. Added a little hot sauce at the end and it’s was delicious!!