Description
A fresh twist on a Philly favorite—these stuffed peppers deliver all the bold, savory flavor of a classic cheesesteak without the bread. Juicy steak, sautéed veggies, and creamy sauce come together in a roasted bell pepper for a low-carb, high-satisfaction meal the whole table will love.
Ingredients
Stuffed Peppers
1 lb sirloin steak, thinly sliced
4 green bell peppers, halved and seeded
1 cup mushrooms, sliced
3 garlic cloves, minced
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 tbsp avocado oil
1 tbsp Worcestershire sauce (or coconut aminos for Whole30)
Salt and pepper to taste
½ cup Mac’s Awesome Sauce (or shredded mozzarella/dairy-free cheese)
Fresh parsley, for garnish
Mac’s Awesome Sauce
1 cup mayo (or Greek yogurt if not dairy-free)
2 tbsp finely chopped onions
2 tsp Worcestershire sauce
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Arrange bell pepper halves in a baking dish and roast for 10 minutes to soften slightly.
In a skillet, heat avocado oil. Sauté garlic, onion, and mushrooms for 3–4 minutes. Add red pepper and steak. Cook until steak is just browned.
Stir in Worcestershire sauce and season with salt and pepper. Remove from heat.
Spoon steak mixture into pre-roasted pepper halves. Top with Mac’s Sauce or cheese.
Return to oven for 10–12 minutes, until heated through and cheese is melted.
Garnish with parsley and serve hot.
Notes
Bold, cheesy, and packed with veggies—this Philly remix hits all the right notes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 370 per serving
- Fat: 24g per serving
- Carbohydrates: 9g per serving
- Fiber: 2g per serving
- Protein: 28g per serving