Philly Cheesesteak Stuffed Peppers
These Philly Cheesesteak Stuffed Peppers are low carb and gluten free. A healthy dish your family will love.
- 1 Tbsp. Avocado Oil
- 1 lb. Sirloin Steak thinly sliced (see notes)
- 4 Whole Bell Peppers any color
- 1 small-medium yellow onion sliced thin
- 8 oz. mushrooms sliced
- 4 slices Provolone Cheese
- Sea Salt & Fresh Ground Pepper
- 1 Tbsp. Worcestershire Sauce
Cut tops and halve Peppers lengthwise and remove seeds.
Preheat oven to 400º degrees. Place peppers in a large baking dish face up and bake 15 - 20 minutes or until tender. (Keep an eye on them, see notes.)
In a large skillet add avocado oil and heat oil on medium heat.
Add onions and mushrooms and season with salt and pepper. Cook until for approximately 5 minutes or soft.
Add steak slices and season with a little more salt and pepper. Add Worcestershire sauce and cook 5 minutes or until steak is done to your liking.
Line the inside of each baked pepper with 1/2 slice of provolone cheese.
Spoon steak mixture into each pepper halves.
Top with small cheese pieces.
Return filled peppers back to the baking dish. Broil until golden and cheese is melted. Approximately 3 minutes.
Ask your butcher to slice your steak.
Watch peppers when baking because all ovens cook differently. Size of peppers also matter.
Add more cheese if desired or Omit for dairy free and FWTFL.
Serving: 4serving | Calories: 397kcal | Protein: 141g | Cholesterol: 355mg