Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 pound thinly sliced beef ribeye or sirloin, cut into strips
- 1 onion, sliced
- 1 cup sliced mushrooms (optional for added flavor)
- 2 cloves garlic, minced
- 1 cup shredded provolone or American cheese
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- Optional: chopped parsley for garnish
Instructions
- Wash the peppers thoroughly, cut off the tops to create lids, and remove seeds and membranes to hollow them out. Lightly brush with olive oil and season with salt and pepper. Pre-bake at 375°F (190°C) for 10 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté sliced onions until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds. Add beef strips and cook until browned, about 5-7 minutes. If using mushrooms, add and sauté until tender. Season with salt, pepper, and paprika.
- Remove peppers from the oven and stuff each with the beef mixture. Top with shredded cheese. Return to oven and bake at 375°F (190°C) for 10-15 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley if desired. Serve hot with your favorite sides like coleslaw or a green salad.
Notes
- Pre-baking the peppers ensures they are tender and easier to stuff.
- Feel free to customize with different cheeses or spice levels for variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake, Sauté
- Cuisine: American, Comfort Food
- Diet: Low Carb, Keto Friendly
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg