If you’re thinking you’re going to be eating a traditional Philly Cheesesteak Sandwich here, then you’d better move along! These are bell peppers that are stuffed with a flavorful ground beef and rice filling. There are added mushrooms and onions and melted cheese to complete the Philly cheesesteak theme. They’re Philly cheesesteak-like, but definitely not in the traditional sense. Give them a try because they are quite delicious!
The Healthy Swaps Cookbook:
This book comes from The Healthy Swaps Cookbook by Danielle Davis (creator of Danilicious Dishes). This is a cookbook full of recipes that utilize “healthy swaps” to make the recipes a little more healthful- without compromising on flavor. Ditching white flour for almond or coconut flour and using more lean proteins are a couple of swaps used in the book. Healthier fats like coconut oil and Greek yogurt are used. And the recipes also cut back on using refined sugar too.
Here are some recipes in the book I’ve bookmarked to make:
Chicken Schawarma and Quinoa Bowls Spicy Buttermilk Ranch “Fried” Chicken The Best Healthier Banana Bread Greek Yogurt Beef Stroganoff Brussels and Bacon Pasta Carbonara Korean Barbecue Cauliflower Wings Chopped Italian Salad with Crispy Garlic Chickpeas Honey Raspberry Mojitos
Ingredients needed:
bell peppers olive oil cremini mushrooms onion ground beef garlic tomato paste Worcestershire sauce Dijon mustard beef broth brown rice Provolone cheese fresh Italian parsley
How to make Philly Cheesesteak Stuffed Peppers:
The first step in this recipe is to get the peppers softened up a bit. You’ll drizzle them with a little olive oil and salt and pepper. Then place them skin-side-down on a baking sheet and bake for 15 minutes. Then you can transfer them to a baking dish and let them sit while you prepare the filling. To prepare the filling, sauté bell pepper, mushroom and onion in a little bit of olive oil until softened. Remove the veggies from the pan, and then cook the ground beef with garlic until browned. Then stir in tomato paste, Dijon mustard and beef broth. Add cooked brown rice and season with salt and pepper.
Divide the meat filling mixture between the bell pepper halves. Top with a slice of provolone cheese, and bake.
Sprinkle a little chopped fresh parsley on top, and these Philly Cheesesteak Stuffed Peppers are ready to serve!
I love this dinner idea, and I hope you do too. The recipe makes 8 stuffed pepper halves, but I’d eat two for dinner with a little salad as pictured here. If you are eating gluten-free, this recipe is easy to make work for you. It’s lower in carbs too.
As a cheese-fanatic, I love that there is plenty of cheese on top. If you aren’t a fan of Provolone cheese, feel free to substitute white cheddar or Havarti. Philly Cheesesteak Stuffed Peppers will be a repeat recipe in my house because everyone gave them a big thumbs up. Enjoy!
