Philly Cheesesteak Stuffed Peppers || Gracefult Kitchen

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Philly Cheesesteak Stuffed Peppers

Lamb

Mounding a classic Philly cheesesteak mixture in a colorful bell pepper and melting cheese on top is an easy way to skip the bread and cut the carbs.

Ingredients

2 large bell peppers, halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
1 large onion, halved and sliced
1 (8 ounce) package mushrooms, thinly sliced
12 ounces top round steak, thinly sliced
1 tablespoon Italian seasoning
½ teaspoon ground pepper
¼ teaspoon salt
1 tablespoon Worcestershire sauce
4 slices provolone cheese

Description

Preheat oven to 375°F.
Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add 8 ounces mushrooms and cook, stirring, until they're softened and release their juices, about 5 minutes more. Add 12 ounces steak, 1 tablespoon Italian seasoning, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring, until the steak is just cooked through, 3 to 5 minutes more. Remove from heat and stir in 1 tablespoon Worcestershire.
Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.