Description

A bold, low-carb twist on a classic Philly cheesesteak. These Meal Prep Philly Stuffed Bell Peppers feature thin-sliced beef, sautéed onions and mushrooms, za’atar seasoning, and melty provolone cheese — all baked inside juicy bell pepper halves for the ultimate high-protein meal.

Ingredients

4 bell peppers, halved and seeds removed

1 pound thinly sliced beef

1 onion, thinly sliced

1 cup mushrooms, sliced

1 teaspoon olive oil

2 teaspoons Za’atar seasoning

1/2 teaspoon dried parsley

Salt and pepper, to taste

1 cup provolone cheese, shredded

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Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.

2. Slice the bell peppers in half, remove seeds, and rinse. Arrange them cut-side up on the prepared baking sheet.

3. Heat olive oil in a skillet over medium-high heat. Add onions and sauté until softened.

4. Stir in mushrooms, beef, Za’atar seasoning, salt, and pepper. Cook for about 2 minutes until the beef is just browned.

5. Spoon the beef and vegetable mixture evenly into the pepper halves.

6. Bake in the oven for 15 minutes.

7. Remove from oven, top each pepper with shredded provolone cheese, and return to the oven for another 3 minutes, or until cheese is melted.

8. Sprinkle dried parsley over the top before serving.

Notes

To save time, prep the beef mixture a day ahead and store in the fridge.

For extra flavor, broil the peppers for 1–2 minutes after adding the cheese.

Try red, yellow, or orange peppers for a sweeter contrast to the savory filling.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: One-Pot & Easy Meals
Method: Baking and Sautéing
Cuisine: Middle Eastern-Inspired