When I’m craving a cheesesteak but want something a little lighter, these Cheesesteak Stuffed Peppers always hit the spot. They’re packed with tender shaved ribeye, sweet onions, and plenty of melted cheese, all tucked inside a perfectly tender bell pepper. This recipe comes together with simple ingredients and delivers all those classic cheesesteak flavors in a fun, low-carb way. Whether you’re meal prepping for the week or looking for an easy family dinner, these stuffed peppers are always a winner at my table.
Ingredients
- 4 bell peppers. halved and seeded
- 1 lb shaved ribeye steak
- 1 small onion, diced
- 1 tsp garlic powder
- 1 tsp onion powder 1 tsp steak seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 slices provolone cheese
Instructions
- Pre heat oven to 375 degrees
- Bring a large pot of water to a boil. Add the pepper halves and parboil for 3–4 minutes. Remove and drain well.
- In a large skillet over medium-high heat, cook the shaved ribeye and diced onion until the steak is browned and the onions are softened.
- Season the mixture with onion powder, garlic powder, black pepper, and salt to taste. Stir well and cook for another minute.
- Arrange the parboiled pepper halves in a baking dish. Fill each pepper with the cheesesteak mixture.
- Top each stuffed pepper generously with sliced provolone cheese.
- Bake for 20–25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
For an authentic cheesesteak flavor, add sliced mushrooms to the filling.
