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Savory Philly Cheesesteak Stuffed Peppers Recipe Without Rice Easy and Delicious

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A low-carb, gluten-free twist on the classic Philly cheesesteak, stuffed inside tender bell peppers without any rice filler. Quick and easy to prepare, this recipe delivers savory, melty cheesesteak flavors in a fresh, colorful package.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red or yellow)
  • 1 lb (450 g) thinly sliced beef ribeye or sirloin (or ground beef)
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter (for sautéing)
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 4 slices provolone cheese (or mozzarella as substitute)
  • Optional toppings: chopped fresh parsley or chives, hot sauce or mustard on the side

Instructions

  1. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Lightly brush outside of peppers with olive oil and place upright in a baking dish. Bake for 10 minutes to soften slightly.
  2. Heat 2 tablespoons olive oil or butter in a large skillet over medium-high heat. Add sliced onions and green bell pepper; sauté about 5 minutes until softened and slightly caramelized.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Push veggies to one side of pan. Add thinly sliced beef in a single layer; sear without stirring for 1-2 minutes to develop crust. Stir and cook another 3-4 minutes until beef is browned but tender.
  5. Season with salt, pepper, and Worcestershire sauce. Mix well and taste for seasoning.
  6. Remove peppers from oven and fill each with beef and veggie mixture, pressing gently but not overstuffing.
  7. Top each stuffed pepper with a slice of provolone cheese. Return to oven and bake 10-12 minutes until cheese is melted and bubbly and peppers are tender but not mushy.
  8. Remove from oven and let cool a few minutes. Garnish with fresh parsley or chives if desired. Serve warm.

Notes

Partially freeze beef for 20-30 minutes before slicing thinly for easier cutting. Sauté onions and peppers before adding beef to develop authentic Philly flavor. Avoid overcrowding pan to ensure proper searing. Baking peppers before stuffing softens them to hold filling without collapsing. For extra melty cheese, broil stuffed peppers 1-2 minutes at the end, watching carefully to avoid burning. Leftovers reheat best in oven covered with foil to maintain moisture.

Nutrition

Keywords: Philly cheesesteak, stuffed peppers, low-carb, gluten-free, easy dinner, weeknight meal, beef recipe, comfort food

Find it online: https://emmayum.com/savory-philly-cheesesteak-stuffed-peppers-recipe-without-rice-easy-and-delicious/