Beef Philly Stuffed Peppers (Printable)
Tender bell peppers filled with savory beef, onions, and melty cheese for a flavorful low-carb dish.
# What You Need:
→ Vegetables
01 - 4 large bell peppers, halved lengthwise and seeds removed
02 - 1 medium yellow onion, thinly sliced
03 - 1 cup sliced mushrooms (optional)
→ Meats
04 - 1 lb thinly sliced beef sirloin or ribeye
→ Dairy
05 - 8 slices provolone cheese
06 - 1 tablespoon cream cheese, softened (optional)
→ Pantry
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
# How To Make:
01 - Set the oven to 375°F to prepare for roasting the peppers.
02 - Arrange bell pepper halves cut-side up in a large baking dish and roast for 10 minutes to start softening.
03 - Heat olive oil in a large skillet over medium-high heat. Add onions and optional mushrooms, sautéing until softened, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add thinly sliced beef to the skillet. Season with salt, pepper, and Worcestershire sauce. Cook, stirring, until beef is just cooked through, 3 to 4 minutes.
06 - If desired, stir in softened cream cheese until melted and fully incorporated. Remove skillet from heat.
07 - Remove peppers from the oven and evenly spoon the beef mixture into each pepper half.
08 - Place one slice of provolone cheese on top of each stuffed pepper.
09 - Return stuffed peppers to the oven and bake for 15 to 20 minutes until cheese melts and peppers become tender.
10 - Remove from oven and serve immediately while hot.
# Expert Tips:
01 -
- Tastes like indulgence without the bread guilt, so you get that melty, savory Philly experience in every bite.
- Ready in under an hour with minimal cleanup, making it perfect for weeknight dinners when you want something special.
- Naturally low-carb and gluten-free, so it works whether you're watching macros or just trying to eat better.
02 -
- Don't skip the initial 10-minute roast of the peppers—it's the difference between crunchy peppers and ones that taste properly cooked and tender.
- Slice your beef very thin and cook it quickly; overcooked beef becomes tough and loses all its appeal, but properly cooked thin slices stay tender.
03 -
- Don't crowd your skillet when cooking the beef—give it space to brown properly rather than steam, which only takes a couple of extra minutes.
- Use a meat thermometer if you're uncertain about doneness; beef sirloin is perfect at 130°F for medium-rare, staying tender and juicy.