Philly Cheesesteak Stuffed Peppers (High-Protein)

🥩🫑 Philly Cheesesteak Stuffed Peppers (High-Protein)

All the savory, cheesy goodness of a Philly cheesesteak packed into a high-protein, low-carb bell pepper, Abrar.

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🛒 Ingredients (Serves 4)

• 4 large bell peppers (any color), halved and seeded

• 400g lean beef (top sirloin or flank steak), thinly sliced

• 1 small onion, thinly sliced

• 1 cup mushrooms, sliced

• 2 cloves garlic, minced

• 1 tsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika (optional)

• ½ tsp onion powder

• ½ cup low-fat shredded mozzarella

• ¼ cup nonfat Greek yogurt (for creaminess)

• Optional protein boost: 2 tbsp liquid egg whites mixed into filling

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👩‍🍳 Instructions

1. Preheat oven to 190°C (375°F).

2. Sear steak: Heat olive oil in a skillet over medium-high heat. Cook steak slices 2–3 minutes until lightly browned. Remove.

3. Sauté veggies: In the same skillet, cook onion, mushrooms, and garlic until softened.

4. Combine filling: Return steak to skillet. Add smoked paprika, onion powder, salt, pepper, Greek yogurt, and (optional) egg whites. Stir until creamy.

5. Stuff peppers: Spoon filling into halved bell peppers. Top each with shredded mozzarella.

6. Bake: 15–20 minutes until peppers are tender and cheese is melted.

7. Garnish with fresh parsley if desired.

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📊 Nutrition (Per Stuffed Pepper – Approx.)

• Calories: ~360

• Protein: 38–42g

• Carbs: 10–12g

• Fat: 14g

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💪 Tips to Boost Protein Further

• Use extra lean beef (500g total)

• Stir in ¼ cup cottage cheese into filling

• Sprinkle protein powder (unflavored) into Greek yogurt before mixing

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🔥 Low-Carb / Cutting Version

• Keep peppers as “buns” and skip Greek yogurt

• Use more mushrooms and onions to bulk filling

• Use low-fat cheese