A healthy take on a classic sandwich. Enjoy these Philly cheesesteak stuffed peppers immediately or make them a part of your weekly meal prep. They reheat well!
Keto, Gluten Free and Egg Free.
AuthorJennifer LeighCategoryDinner, LunchA healthy take on a classic sandwich. Enjoy these Philly cheesesteak stuffed peppers immediately or make them a part of your weekly meal prep. They reheat well!
Preheat oven to 400 degrees F. Cut all four peppers in half. Using a pairing knife, trim out seeds. Drizzle 1 Tablespoon olive oil on inside of each pepper half. Season with sea salt and pepper. Place in 9 x 13 glass pan, cover with foil and bake for about 10 minutes.
While your peppers are cooking, heat iron skillet with 1 Tablespoon olive oil on high heat. You will know your skillet is ready when the oil is steaming. Sear sirloin for 1 minute on each side and remove from heat. Place on cutting board and allow to cool slightly.
While your sirloin is cooling, place sliced red onion in the same pan over medium heat. Saute until soft. 2 to 3 minutes.
When you are able to safely handle sirloin, slice it thinly going against the grain of the meat.
Remove peppers from oven, evenly disburse meat and onions into each pepper half. Cover with mozzarella cheese and place back in the oven to cook for 15 minutes. Once the cheese is melted, your stuffed peppers are ready to serve.
If you are meal prepping, like I was, allow your peppers to cool and then place in an air-tight container. Store in freezer until ready to consume.
If you are interested in the glass, meal prep containers I am using, check them out on Amazon. I'm loving that they are a safe alternative to plastic and that they can be put in the microwave or oven.
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