YOUR SOLIN GENERATED RECIPE
Golden Philly Cheesesteak Stuffed Peppers
Sautéed lean ground beef and caramelized onions are baked inside vibrant bell peppers and topped with gooey melted provolone for a savory, low-carb twist.
INGREDIENTS
2 large bell peppers
6 oz 93% lean ground beef
0.5 cup yellow onion
0.5 cup cremini mushrooms
0.5 tsp olive oil
1 oz provolone cheese
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp Worcestershire sauce
PREPARATION
Preheat your oven to 400°F and line a baking dish with parchment paper for easy cleanup.
Slice the bell peppers in half lengthwise and carefully remove the seeds and internal membranes.
Heat the olive oil in a large skillet over medium-high heat and sauté the diced onions and sliced mushrooms until they are soft and fragrant.
Add the ground beef to the skillet and season with garlic powder, sea salt, and black pepper, cooking until the meat is fully browned.
Stir in the Worcestershire sauce to deglaze the pan and incorporate the flavors, then remove the skillet from the heat.
Arrange the pepper halves in the prepared baking dish and fill each one generously with the beef and vegetable mixture.
Top each stuffed pepper with the shredded provolone cheese, ensuring even coverage.
Bake for 20 to 25 minutes until the peppers are tender and the cheese is beautifully bubbly and golden.