Dinner · 40 min · american

Cheesesteak-Stuffed Peppers

An American dinner built around bell peppers and sirloin steak — on the table in 40 minutes. The macros do the talking: 38g protein, 9g carbs, and 30g fat in every 460-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 Bell peppers
• 1.25 lb Sirloin steak
• 8 slices Provolone
• 1 Onion
• 8 oz Mushrooms
• 1 tbsp Worcestershire sauce
• 2 tbsp Olive oil

Steps

1. Heat the oven to 375°F. Halve the peppers lengthwise, remove the seeds, and rub with oil and salt.
2. Roast the pepper halves cut-side down 12 minutes, until just pliable — they finish cooking once stuffed.
3. Sear the thinly sliced steak in a hot skillet, 90 seconds; season with the Worcestershire, salt, and pepper, then chop roughly.
4. Soften the sliced onion and mushrooms in the same pan, 7 minutes, until well browned.
5. Combine the beef and vegetables and stuff generously into the pepper halves, mounding it high.
6. Drape 2 provolone slices over each pepper; bake 12 minutes, until the cheese bubbles and browns.
7. Rest 5 minutes so the peppers hold together when lifted.

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