A flavor-packed, low carb meal that will leave you so satisfied!
Cheesesteak stuffed peppers are an excellent tangent to the original.
Cheesesteaks are so filling I dont eat them often, honestly.
Simply Recipes / Nick Evans
For these stuffed peppers, I use sirloin.
It cooks quickly and has some fat, which adds moisture and flavor.
To beef up the filling a bit (pun intended), I add sliced mushrooms.
Simply Recipes / Nick Evans
The filling is delicious on its own.
you might eat it right off the skillet and its wonderful and jam-packed with flavor.
There are two steps that must be followed for this recipe to work.
Simply Recipes / Nick Evans
Simply filling sliced steak and veggies in a pepper and roasting it will NOT work.
yo dont do that.
Stuffed Em with Swaps
Stuffed peppers are one of the most flexible dishes out there.
Simply Recipes / Nick Evans
Here are a few ideas to switch these up!
is a nice choice, like arice pilaforbrown rice.A simple side saladwould also be a nice option.
Fan of Stuffed Peppers?
Simply Recipes / Nick Evans
Use a knife to slice about a third off the top, from stem to end.
Repeat with all other peppers.
Use your hands to remove the ribs and seeds inside the pepper and discard them.
Simply Recipes / Nick Evans
Leave the stems on.
It helps the pepper keep its shape as it cooks.
Slice the pepper lids into thin strips.
Simply Recipes / Nick Evans
You will cook these with the onions and mushrooms.
Place the peppers on a baking dish cut side-up and bake for 30 minutes.
No oil needed here!
Simply Recipes / Nick Evans
In a large skillet or on a griddle over medium heat, heat 2 tablespoons olive oil.
Add the reserved sliced peppers, onions, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Transfer the vegetables onto a clean cutting board.
Simply Recipes / Nick Evans
You will chop them with the cooked steak later.
In the same skillet or griddle over medium-high heat, heat the remaining 1 tablespoon olive oil.
Add the sliced steak and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Spread out the steak so it covers as much surface area as possible in a thin layer.
If using a skillet, you may have to cook them in batches so that they cook without steaming.
Cook for 1 to 2 minutes without stirring.
It will cook very quickly.
Then, give it a quick stir to finish cooking.
Transfer the cooked steak onto the cutting board.
Use a chefs knife to roughly chop the steak and the vegetables into small pieces.
Right on the cutting board, toss them together with your hands to combine.
Remove the peppers from oven.
Keep the oven on.
When they are cool enough to handle, carefully fill each pepper half full with the filling.
Place a slice of provolone on top of the filling.
Top with more filling use it all!until the pepper is full.
Halve the remaining 3 slices of cheese and top each pepper with them.
Sprinkle the tops with thyme.
Bake the stuffed peppers for 15 minutes until the cheese is melted and the peppers are tender.
Leftovers can be kept in the fridge for 3 to 4 days tightly covered.
Reheat them in a 350F oven until warmed through, 15 to 20 minutes.
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