- 10 minutes
- 25 minutes
Low-carb cheesesteak--is that possible? With this stuffed peppers recipe it is! Get that cheesy Philly flavor you love with this easy to make variation.
- Preheat oven to 325. Place the halved peppers in a baking dish and make until tender, 30 minutes.
- While the peppers are cooking, heat oil in a large skillet on medium heat. Add onions and mushrooms and season with s & p. Cook for 6 minutes until soft. Add steak and season generously with salt and pepper. Cook while stirring for 3 minutes. Stir in Italian seasoning.
- Remove peppers from oven and add provolone cheese to bottom. Top with steak mixture. Top with another piece of provolone and broil for 3 minutes, or until cheese is melted. Garnish with parsley before serving warm.