Cheesesteak Stuffed Peppers
Cheesesteak stuffed peppers are a twist on the classic cheesesteak sandwich!
Servings: 3 -6 servings
Ingredients
- 3 bell peppers halved lengthwise, core and seeds removed
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 pound sirloin steak sliced thin
- 1 yellow onion halved and thinly sliced
- 8 ounces sliced cremini mushrooms
- 6 slices provolone cheese
Instructions
- Preheat oven to 350° F.
- In a small bowl combine the dried spices.
- Spray a 9x13 baking dish with cooking spray. Place the halved peppers cut side up in the baking dish. Season the insides with salt and pepper. Bake for 20-25 minutes or until tender.
- While the peppers bake, heat a large skillet with a tablespoon of olive oil in it over medium-high heat. Swirl to coat the bottom of the skillet and then add in the steak. Season the steak with half of the spice mixture, salt and pepper. Brown the steak for about 2 minutes and then remove it onto a plate. It shouldn’t be fully cooked at this point.
- Add the onions and mushrooms to the skillet. Season with the remaining spice mixture, salt and pepper. Sauté until tender and golden brown, about 4-5 minutes.
- Add the steak and juices back into the skillet and stir everything together.
- Remove the peppers from the oven and fill them evenly with the cheesesteak filling. Top each one with a slice of provolone cheese. Bake for another 2-3 minutes or until the cheese is melted. Serve immediately.
Nutrition
Serving: 1g | Calories: 263kcal | Carbohydrates: 8g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 73mg | Sodium: 187mg | Fiber: 2g | Sugar: 3g