Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak stuffed peppers
Stuffed peppers are a favorite of mine and honestly, they make portion control really stinking easy!

While wandering around the grocery store with my husband the other day in search of dinner inspiration, we saw some lean, shaved sirloin steak that is meant for Philly Cheesesteak sandwiches and I instantly wanted one. The problem with that, is we are both doing the 21 Day Fix and neither of us had enough yellow containers left for a hero style sandwich. Yellow containers are for carbs and carbs are my favorite. However, I only get two of them per day right now, so I really have to want something in order to blow both of my allotted containers in one meal. As much as I was craving a cheesesteak, I didn’t want it that badly. After pouting for a few minutes, I remembered a recipe I saw on Pinterest (of course), tossed the shaved sirloin into our basket and headed off to pick out some peppers to stuff it into.

The title of this post gives away what I was up to and you may be thinking to yourself “Another stuffed pepper recipes? She just posted one.”, but the stuffed pepper is your friend when you meal prep. My husband is not a big of fan of them, but when I told what I was planning, he was completely on-board, which was a pleasant surprise.

If you can’t find lean, shaved sirloin, don’t worry! The original recipe called for grass-fed ground beef, which I think would be perfect and let’s face it, we all usually have ground beef in the fridge or freezer and peppers and onions on hand, right?!

2 Green Peppers
1 Sweet Onion
1 lb Shaved Beef
Thin sliced Provolone Cheese
1 Tb Extra Virgin Olive Oil
1. Cut onions into long strings and sauté, on high, in olive oil until they’re translucent
2. Add steak to cooked onions and cook until it’s no longer pink
3. Preheat oven to 375º
4. Cut green peppers length wise. Remove seeds and ribs
4. Fill bottom of the peppers with a layer of shredded cheese
5. Layer on the onion and meat mixture
6. Add a final layer of cheese
7. Cook for 15-20 minutes. Until cheese is melted. If you want a softer pepper, add some water to the bottom of the pan and cover with tin foil.

As you can see, this is a pretty quick recipe that could easily become part of your meal prep routine! If you need more carbs in your life, add some quinoa or rice to the filling to make it more along the lines of a traditional stuffed pepper, or just serve it on the side. I love that I now have another flavorful recipe to add to my arsenal, especially one that is 21 Day Fix friendly!

Are you a fan of stuffed peppers? Why or why not?

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Filed under 21 Day Fix, Health & Fitness, Main Course, Recipes

6 responses to “Philly Cheesesteak Stuffed Peppers

  1. How do you count your ghee?

  2. Pingback: Italian Style Stuffed Peppers - Get Fit With Nikki

  3. Donna Ludy

    Love this. My kids don’t like the big pepper so I cut a few up and added it to to the mix and served theirs in whole grain pita pocket thins instead!

  4. Wendi

    Slow cooker 5-6 peppers, 3-4 hrs on high or 6-8 hrs on low. Spray cooker with non stick spray, add 1-2 in of water

  5. Pingback: Stuffed Peppers = Simple Meal Prep |

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