If you love the flavors of a Philly cheesesteak but don’t always want the bread, these Cheesesteak Stuffed Peppers are a delicious way to enjoy all those familiar flavors in a lighter package. Tender roast beef, sautéed onions and mushrooms, garlic, and melted mozzarella are tucked inside fresh green bell peppers and baked until everything is hot, tender, and wonderfully cheesy. It’s a simple dinner that feels hearty and satisfying without being overly complicated.
What makes this recipe so easy is that most of the work happens in one skillet. The onions, mushrooms, and garlic are cooked together until tender and flavorful, then thinly sliced roast beef is stirred into the mixture. The peppers are blanched briefly before they’re filled, which helps them cook evenly in the oven while still giving them enough structure to hold all that delicious filling. A layer of mozzarella melts between the pepper and the filling, with more cheese added toward the end for a golden, gooey finish.
These stuffed peppers are also a great option when you’re trying to cut back on carbs without giving up the comfort foods you enjoy. You get the savory combination of beef, onions, mushrooms, and cheese that makes a cheesesteak so good, but the bell pepper takes the place of the traditional roll. They’re filling enough to serve as a main course and easy enough for a weeknight dinner.
Serve them with a simple green salad, roasted vegetables, or your favorite side dish for a complete meal. You can also prepare the filling ahead of time, making dinner even easier when you’re short on time.
Whether you’re a longtime cheesesteak fan or simply looking for a new way to prepare stuffed peppers, this recipe is worth adding to your dinner rotation. With tender vegetables, savory beef, and plenty of melted cheese in every bite, these Cheesesteak Stuffed Peppers are comfort food made a little lighter and a lot more fun.
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Cheesesteak Stuffed Peppers
Cheesesteak Stuffed Peppers is a diabetic friendly recipe! Philly cheesesteak sandwiches are a popular American favorite, but they’re not the healthiest option for those of us who are watching our carbs and fat intake. Luckily, we’ve stuffed all the goodness of a Philly cheese steak into fresh peppers to come up with this diabetic-recipes recipe for Cheesesteak Stuffed Peppers.
Try these other diabetic recipes: Roasted Brussels Sprouts, Mushroom Scrambled Eggs, Brisket with Wine Reduction or Broiled Rainbow Trout with Fresh Tomato.
- Total Time: :40
- Yield: 4-6 1x
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon margarine
- 1 cup thinly sliced onion
- 1 1/2 cup sliced mushrooms
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices low-salt deli roast beef, cut into 1/2-inch strips
- 4 slices mozzarella cheese, cut in half
- 2 large green bell peppers, sliced in half, seeds removed, blanched
Instructions
- Preheat oven to 400 degrees F.
- In a large skillet over medium heat, heat oil and margarine and saute onions, mushrooms, garlic, salt and black pepper for 10-12 minutes, or until tender. Remove from heat and stir in roast beef.
- Place a piece of cheese inside each green pepper and fill evenly with meat mixture. Cover with foil and bake 20 minutes.
- Remove foil, then top with remaining cheese and return to oven for 5 minutes, or until pepper is tender and cheese is melted.
Notes
- To blanch the peppers, place in a pot of boiling water for 1 minute, drain, set aside.
- Prep Time: :10
- Cook Time: :30
- Category: Entree
- Method: Stove Top / Oven
- Diet: Diabetic