These Philly Cheesesteak Stuffed Peppers are a delicious low-carb spin on the famous sandwich and they are ready in just 30 minutes!
Step 1 Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season generously with salt and pepper and bake in a 9x13 dish covered with tin foil for 10 minutes.
Step 2 Add remaining 1 tbsp of olive oil to a large frying pan and heat over high heat until oil is smoking. Add steak, season generously with salt & pepper, then sear for 1 minute per side. Remove from heat and slice very thinly across the grain.
Step 3 In the same skillet, add mushrooms and cook until they start to release juices, about 2 minutes. Add onions and red pepper, sauteeing for 2-3 minutes until tender and seasoning with salt and pepper. –
Step 4 Meanwhile, remove green peppers from oven. Divide steak and veggies among peppers then top with cheese. Bake for 15 minutes or until cheese is melted. Remove and serve!
Storing and Reheating You can assemble the peppers the day before and keep them in the fridge before their final bake. Just add ten minutes on to the baking time. For storing leftovers, keep them in the fridge in some glass meal prep bowls for 3-5 days. Reheat them in the microwave until heated in the center. You can also reheat them in a baking dish covered with aluminum foil at 375F for 30 minutes.
Freezing this Recipe Cover and freeze your fully cooked peppers in the baking dish once they're totally cooled. Thaw them by placing in the fridge overnight. Then, just uncover and bake in the oven at 375F for 30 minutes or until hot all the way through.