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Happy October Friends, we made it!
As an Arizonian, making it through the hottest months of the year deserves respect. Now, finally, all the things that make Arizona amazing can be enjoyed. Hiking, outdoor running, and all the fun spooky activities that make October one of the best months. It is also Baylen’s birthday month, so this week will be spent coming up with some fun cake flavors to test out for the wedding while also, getting him a birthday cake. Why not kill two birds with one stone? Anywho, we will be celebrating that beautiful person on Friday, because he turns the big 31.
Can we talk about how freaking easy these Philly cheesesteak stuffed peppers are?!
Okay, okay I’m all for the fancy meals. I mean c’mon, have you seen me on a Saturday night? If there isn’t a beurre blanc included, I don’t want it. But as busy as life has been, and man… has it been busy. I beginning to have a deep appreciation for easy meals. But, just because it’s easy doesn’t mean it has to suck, am I right?
That is where inspiration hit for these philly cheeseteak stuffed peppers. They are so easy, so healthy, and so flavorful! Baylen pretty much ate a whole pan of them because he could not contain himself. And there was no judgement on my end.
This healthy makeover for a Philly Cheesesteak is the weeknight hero you need.
Want another stuffed pepper recipe?! Check out my Sloppy Joe Stuffed Peppers!
My particular recipe for Philly cheesesteak stuffed peppers are technically Keto, you’re welcome all you crazed keto-ers, but it can be made very easily without cheese to be Paleo and Whole30! They also keep really well as leftovers, so meal prep it up with these bad boys and give your co-workers meal envy when you whip these out for lunch in this beautiful tupperware you can buy below:
Philly Cheesesteak Stuffed Peppers
This Philly Cheesesteak recipe is a healthy makeover that is packed with flavor!
- 4 Green Bell Peppers, cut in half vertically, seeds removed
- 1 pound of Flank Steak, thinly sliced, seasoned with salt and pepper
- 2 cloves Garlic, minced
- 1/2 Yellow Onion, thinly sliced
- 8 oz Mushrooms, thinly sliced
- 2 tbsp Coconut Aminos
- 8 Slices Provolone Cheese
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
Preheat oven to 400 degrees
Place hollowed out, cut bell peppers into casserole dish
Bake for 30 minutes- Remove and set aside after; switch oven to broil
While peppers are baking, heat 1 tbsp of oil in saute pan until hot
Add sliced steak to pan and cook through, when done cooking set aside in bowl
Add 1 tbsp to hot pan and place back onto heat
When pan is hot add sliced mushrooms, sliced onions, and minced garlic
Allow mushrooms to brown and stir to cook through
Add cooked steak and coconut aminos to pan and cook liquid down
Season with salt and pepper as needed
When peppers are done cooking fill hollowed out peppers with veggie and steak mix, top each pepper with a slice of provolone cheese
Add to oven and broil for 5-10 minutes
Remove from oven and top with chopped parsley and red pepper flakes if wanted
- 455 Calories
- 6g Carbohydrates
- 30g Fat
- 40g Protein
- 4g Sugar
Omit Cheese if Whole30 or Paleo
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