Indulge in the delicious flavors of a classic Philly cheesesteak with a healthy twist by trying my Philly Cheesesteak Stuffed Peppers. These peppers are packed with protein and flavor, featuring savory slices of beef, sautéed onions, and bell peppers, all melded together with a creamy filling of low-fat cream cheese. By using bell peppers as the vessel, this dish becomes a low-carb alternative that doesn’t skimp on taste. The combination of tender beef and melted cheese within the vibrant peppers creates a mouthwatering experience that’s both satisfying and nutritious.
Perfect for a family dinner or a meal prep option, these Philly Cheesesteak Stuffed Peppers are both easy to make and incredibly versatile. They offer all the comforting, hearty flavors of a cheesesteak while keeping the carb count low, making them suitable for various dietary preferences. Each bite delivers a balanced mix of protein and healthy fats, making it a filling and wholesome option. Enjoy the indulgence of a cheesesteak in a lighter, more nutritious form that’s sure to become a favorite in your household.
Ingredients
- 1 lb 93% ground turkey
- 4 large green peppers, with top cut off, cored and cleaned (approximately 20 oz)
- 8 oz mushroomed, chopped
- 8 oz (1 cup) white onion, chopped
- 1/2 tsp salt & pepper
- 2 tbsp Worcestershire sauce
- 4 tbsp 1/3 the fat cream cheese
- 40 grams (approximately a serving and a half) shredded white cheddar cheese
Directions
Preheat oven to 375 degrees. In a large pan, cook down onions and mushrooms. I used a light spray of cooking oil to avoid extra calories from oil. Once vegetables have been cooked down remove from pan and add in ground turkey. Brown turkey. Turn off heat. Add in salt, pepper, and Worcestershire sauce. Mix well. Add in onion, mushrooms, and cream cheese and mix together well. Remove from heat and add meat mixture to the prepared peppers. I cut off the top of the peppers, cleaned the inside, and added the mixture. Doing so this way will fit four peppers into a 9 x 9 baking dishes. You can also cut the peppers done the middle once they’ve been cleaned and make 8 halves. Doing so will only fit 6 halves into a 9 x 13 baking dishes, however the benefit is more cheese can cover more surface area. Once you’ve filled your peppers top with cheese and cook uncovered with 30 minutes. I added a little beef broth to the bottom of the dish so the peppers wouldn’t stick. You can also use water. Enjoy!
Nutrition Information
Servings: 4, Serving Size: 1 pepper, Calories: 290, Fat: 15g, Carbs: 16g, Protein: 29g, Fiber: 4g
