Philly Cheesesteak Stuffed Peppers
A hearty, low-carb take on the classic sandwich: savory ground beef, onions, and mushrooms tucked into tender roasted peppers and blanketed with melty mozzarella.
Ingredients
3 bell peppers, tops removed and deseeded
1 lb ground beef
1 onion, chopped
8 oz mushrooms, chopped
2 Tbsp ketchup
1 Tbsp Worcestershire sauce
1 cup beef broth
8 oz mozzarella, shredded
Salt and black pepper, to taste
Instructions
Preheat oven to 350°F (175°C). Prepare peppers so they stand upright; use foil rings if needed.
Cook ground beef and onion in a skillet over medium-high heat until beef is browned and onion soft; drain fat.
Stir in mushrooms; cook 2–3 minutes. Add broth, Worcestershire, ketchup, salt, and pepper. Simmer until most liquid is absorbed.
Stuff peppers with the meat mixture. Top with mozzarella.
Tent with foil and bake 45 minutes, removing foil for the last 10 minutes to brown the cheese. Rest 5 minutes before serving.
Tips & Variations
Peppers that wobble: Set each on a foil ring or trim a very thin slice from the bottom to level.
Cheesesteak flair: Swap half the mozzarella for provolone; add thinly sliced peppers to the filling.
Make it spicier: Add crushed red pepper or hot sauce to taste.
Doneness cue: A fork should pierce the pepper easily when tender.
Storage & Make-Ahead
Refrigerate leftovers up to 4 days; reheat covered at 325°F until hot.
To freeze, stuff but do not bake; wrap tightly and freeze up to 2 months. Thaw overnight, then bake as directed.
