Beef Philly Stuffed Peppers (Printable Version)

Tender bell peppers filled with sautéed beef, onions, mushrooms, and provolone cheese, perfect for a low-carb meal.

# Ingredient List:

→ Peppers

01 - 4 large green bell peppers, halved lengthwise and seeds removed

→ Beef Filling

02 - 1 lb thinly sliced beef sirloin or ribeye
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, thinly sliced
05 - 1 cup sliced mushrooms
06 - 1 small green bell pepper, diced (optional)
07 - 2 cloves garlic, minced
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Cheese

11 - 8 slices provolone cheese

# Directions:

01 - Set oven to 375°F. Line a baking dish with parchment paper or lightly grease.
02 - Arrange bell pepper halves cut side up in the baking dish.
03 - Heat olive oil in a large skillet over medium-high heat and cook onions for 2 to 3 minutes until softened.
04 - Incorporate mushrooms and diced green bell pepper (if using) and sauté for 3 to 4 minutes until softened.
05 - Stir in minced garlic and cook for 30 seconds until fragrant.
06 - Add sliced beef, Worcestershire sauce, salt, and black pepper. Sauté for 3 to 5 minutes, stirring frequently, until beef is browned and cooked through. Remove from heat.
07 - Place one slice of provolone cheese inside each pepper half.
08 - Evenly distribute the beef mixture among the pepper halves, pressing gently to fill.
09 - Place another slice of provolone cheese on top of each stuffed pepper.
10 - Cover the baking dish with foil and bake for 25 minutes.
11 - Remove foil and bake an additional 5 to 7 minutes until the cheese is bubbly and golden.
12 - Allow to cool slightly before serving.

# Expert Tips:

01 -
  • Tastes like indulgent Philly cheesesteak comfort without the bread guilt.
  • The peppers become tender and slightly sweet while cradling all that melted cheese and beef—pure satisfaction in one bite.
  • Comes together in under an hour with minimal cleanup, perfect for weeknight dinners when you want something that feels special.
02 -
  • Don't skip seasoning the beef as it cooks—it makes the entire filling sing instead of tasting one-note and flat.
  • If your peppers seem tough after baking, you can parboil them for 5 minutes before filling to guarantee they're tender all the way through.
  • The foil cover is essential for the first 25 minutes; without it, your peppers will shrivel and the cheese won't have time to actually melt into everything.
03 -
  • Buy your beef from a quality butcher and ask them to slice it thin for you—it makes everything easier and guarantees restaurant-quality texture.
  • Don't crowd the skillet when cooking the beef; work in batches if needed so everything browns properly instead of steaming.

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