Easiest Philly Cheesesteak Stuffed Peppers

Tip: These Philly cheesesteak stuffed peppers have approximately 350-400 calories per serving, depending on portion size. They are a great low-carb alternative to a traditional cheesesteak, perfect for a satisfying meal. Serve with a side salad or roasted vegetables for a balanced dish!

Ingredients:
3 Bell Peppers

1 lb ground beef

8 oz mushrooms, chopped

1 onion, chopped

2 tbsp ketchup

1 tbsp Worcestershire sauce

1 cup beef broth

8 oz shredded mozzarella cheese

Salt and pepper to taste

Instructions:
Prepare the Peppers:

Preheat the oven to 350°F (175°C).

Slice the tops off of the bell peppers and remove the seeds and membranes.

Cook the Filling:

In a skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion has softened.

Stir in the chopped mushrooms and cook for a few more minutes.

Add the Sauces and Broth:

Mix in the beef broth, Worcestershire sauce, ketchup, and salt and pepper to taste.

Simmer the mixture until the liquid is almost fully absorbed.

Stuff the Peppers:

Stuff the prepared bell peppers with the beef and mushroom mixture, pressing it down lightly to fill them completely.

Top with Cheese:

Sprinkle the shredded mozzarella cheese on top of each stuffed pepper.

Bake:

Tent the baking dish with a piece of tin foil and bake for 45 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Serve:

Enjoy your delicious Philly cheesesteak stuffed peppers!

Notes:
Saving Energy: This recipe uses the oven for a relatively short amount of time (45 minutes), so it's energy-efficient. You can also use a convection oven to reduce cooking time.

Health Benefits: These stuffed peppers are packed with protein from the beef and cheese, while the mushrooms and bell peppers provide fiber and vitamins. The dish is low in carbs, making it a great option for those on a low-carb or keto diet! You can lighten it up further by using lean ground beef or reduced-fat cheese.