cheesesteak stuffed peppers

These stuffed peppers are the ultimate high flavor, low carb dish. Lean flank steak, melted cheese, and savory peppers combine for heavenly flavor in each and every bite. You definitely won’t feel like you’re eating healthy when you dive into this dish.

cheesesteak stuffed peppers step by step gif

This is one of Skinny Mom’s most popular recipes and for good reason. If you aren’t a fan of flank steak, you can create the same dish with bison meat, lean ground beef, ground turkey or even cubed or ground chicken. No matter protein you use in these peppers, you’re going to come up with a full flavor, decadent meal the entire family will love.

healthy cheesesteak stuffed peppers

If you like a little heat, topping these babies with some red pepper flakes, hot sauce, or sriracha is the way to go.

Skinny Cheesesteak Stuffed Peppers

Prep time: 20 minutes

Cook time: 10 minutes

Yield: 4 servings

Serving size: 1 stuffed pepper half


  • 8 oz flank steak, thinly sliced into bite-sized strips
  • 8 slices reduced-fat provolone cheese
  • 2 large green bell peppers
  • ½ red bell pepper, diced
  • 1 medium onion, diced
  • 4 oz mushrooms, sliced
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh garlic, minced
  • 1 tsp Worcestershire sauce
  • ¼ tsp black pepper, divided
  • ¼ tsp Kosher salt, divided


  1. Preheat oven to 400 degrees. Lightly coat an 8x8" baking dish with nonstick cooking spray, set aside. Start boiling a pot of water.
  2. Slice peppers in half lengthwise, remove ribs and seeds.
  3. Place halves two at a time in boiling water for 3-5 minutes. The "skin" will lose a little brightness after the cook. Carefully, remove the peppers from water and place open side down on a paper towel to drain excess water.
  4. In a large skillet on medium, heat olive oil. When hot, add minced garlic mushrooms, onions, red bell pepper, salt and pepper. Saute until onion, peppers and mushrooms are tender (about 4 minutes).
  5. Add thinly sliced steak and Worcestershire sauce to the skillet and cook until meat is at desired temperature.
  6. Place green bell peppers open side up in the casserole dish. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top with an additional slice of cheese.
  7. Bake 400 degrees for 10 minutes until the cheese on top is golden brown. Serve hot!

Nutrition Information

Per Serving: (1 stuffed pepper half)

Calories: 283

Calories from fat: 60

Fat: 18g

Saturated Fat: 4g

Cholesterol: 47mg

Sodium: 358mg

Carbohydrates: 7g

Fiber: 1g

Sugar 5g

Protein: 23g

Calcium: 31%g

Iron: 0%

WWP+: 7