BeefLow Carb Recipes

Cheesesteak Stuffed Peppers

by Jasmine Ramsey
written by Jasmine Ramsey

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.

Cheesesteak Stuffed Peppers

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 6 voted )
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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.

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