High-Protein Philly Cheesesteak Stuffed Sweet Peppers Easy Low-Carb Dinner

Stuffed Sweet Peppers are a practical way to turn classic Philly cheesesteak flavors into a high-protein, lower-carb dinner that works for busy weeknights. This version uses thinly sliced beef, sautéed onions, and melted cheese packed into roasted sweet mini peppers for a balanced and structured meal.

These peppers work well for home cooks who want something hearty without using bread. Because the filling cooks quickly in one skillet, the process stays simple and manageable.

Instead of serving everything on a roll, the peppers hold the filling in place. As a result, portion control becomes easier while protein remains the focus.

When prepared correctly, the beef stays tender, the peppers soften slightly without collapsing, and the cheese melts evenly over the top. For a more classic steak-forward dinner, butter thyme steak delivers similar richness with a simple stovetop technique.

Time Breakdown

What Is High-Protein Philly Cheesesteak Stuffed Sweet Peppers

This dish takes the core components of a traditional Philly cheesesteak seasoned beef, sautéed onions, and melted cheese and places them inside halved sweet peppers.

The peppers roast just enough to soften while maintaining their shape. Meanwhile, the beef cooks quickly over medium-high heat to prevent toughness.

Because the bread is removed, the meal becomes higher in protein per serving and lower in carbohydrates. At the same time, the peppers add structure and mild sweetness. If you enjoy bold beef flavors in a baked format, korean bbq mac and cheese uses layered seasoning in a structured oven finish.

Ingredients

This ingredient list focuses on protein, controlled moisture, and balanced flavor. Thin beef slices cook quickly. Sweet peppers provide structure. Cheese binds everything together.

• 1 1/2 pounds thinly sliced sirloin or shaved beef
• 12 to 14 sweet mini peppers
• 1 medium yellow onion, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• 6 slices provolone cheese
• 1/2 cup shredded mozzarella (optional for extra coverage)

For another fast-cooking beef option that builds flavor quickly, garlic butter steak bites follow a similar high-heat browning method.

Step-by-Step Instructions

1. Prepare the Peppers

Preheat the oven to 375°F. Slice the sweet mini peppers in half lengthwise, then remove the stems, seeds, and any white membranes. Those parts can taste bitter, so take a moment to clean them out.

Arrange the pepper halves cut-side up on a parchment-lined baking sheet. Lightly brush or rub the insides with a small amount of olive oil. This helps them soften without drying out.

Bake for 8 to 10 minutes. The peppers should look slightly relaxed and glossy, but they should still hold their shape. If they become too soft at this stage, they can collapse once filled.

2. Cook the Onions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and spread them out so they cook evenly.

Cook for 5 to 6 minutes, stirring every minute or so. The onions should turn translucent and begin to brown lightly at the edges. If they start browning too fast, reduce the heat slightly.

Once softened, transfer the onions to a plate. This step prevents overcooking later when the beef cooks quickly.

3. Cook the Beef

Increase the heat to medium-high. Add the thinly sliced beef in an even layer. If the skillet is crowded, cook in two batches so the beef browns instead of steaming.

Season with salt, black pepper, garlic powder, and Worcestershire sauce. Stir and cook for 3 to 4 minutes until the beef loses its pink color and develops light browning. The beef should look cooked through but still tender.

Return the onions to the skillet and toss everything together for about 30 seconds. This warms the onions and spreads the flavor evenly.

4. Fill the Peppers

Remove the peppers from the oven. Use a spoon or small tongs to fill each pepper half with the beef and onion mixture.

Pack the filling gently so it sits securely, but do not overstuff. If the filling piles too high, the cheese may slide off during baking.

Once filled, check the tray and reposition any peppers that tip over. Keeping them stable helps the cheese melt evenly.

5. Add Cheese and Finish Baking

Lay a small piece of provolone over each filled pepper. If the slices are large, tear them into smaller pieces so they fit neatly and melt evenly.

If using mozzarella, sprinkle a light layer over the top for extra coverage. Keep it moderate so it does not melt off the sides and burn on the pan.

Return the baking sheet to the oven for 10 to 12 minutes. The cheese should melt fully and bubble lightly. For slightly more color, you can broil for 30 to 60 seconds, but watch closely to avoid burning.

Remove from the oven and let the peppers rest for 5 minutes. This helps the filling settle and makes serving easier.

Nutrition Information

Recipe Overview

This recipe works because the components cook separately before assembly. The beef browns quickly at high heat, which locks in moisture. Meanwhile, the peppers soften slightly without releasing excess liquid.

By partially roasting the peppers first, structural integrity remains intact. Therefore, the filling does not cause collapse.

The cheese melts over hot filling rather than raw vegetables. As a result, it creates a cohesive top layer without overcooking the peppers.

Recipe At a Glance

Servings and Pairings

These stuffed sweet peppers work well as a main dish when served with a simple side salad or roasted broccoli. Because they are protein-focused, they can also be paired with cauliflower rice for a lower-carb plate.

For a more traditional meal, serve alongside roasted potatoes or a light grain such as quinoa. The peppers balance richer sides due to their natural sweetness. If you prefer a more traditional comfort-style dinner, homemade lasagna recipe offers a layered, oven-baked alternative.

Helpful Tips and Variations

• Use shaved beef for faster cooking and more even texture.
• Avoid overcrowding the skillet to prevent steaming.
• Substitute chicken breast for a leaner variation.
• Add sliced mushrooms for additional texture.

Storage and Make-Ahead Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven at 350°F until warmed through. Microwaving is acceptable, but oven reheating maintains better texture.

Freeze without cheese for up to 1 month. Thaw overnight before reheating.

Final Thoughts

Stuffed Sweet Peppers offer a structured way to enjoy cheesesteak flavors while keeping protein high and carbohydrates controlled. The method remains straightforward and reliable. For another structured low-carb skillet dinner, keto bacon ranch chicken thighs keep protein high while maintaining balanced texture.

With simple preparation and balanced components, this dish fits easily into regular high-protein home cooking. For more structured weeknight meals, explore our dinner recipes collection.

Frequently Asked Questions