Description
Warm, comforting, and utterly satisfying, these stuffed peppers offer all the savory goodness of a classic cheesesteak without the bread.
Ingredients
Scale
- 4 large bell peppers
- 1 pound ground beef
- 1 onion, diced
- 1 cup mushrooms, sliced
- 1 cup shredded provolone cheese
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, brown the ground beef with the diced onion and sliced mushrooms until fully cooked.
- Stir in the garlic powder, salt, pepper, and Italian seasoning.
- Stuff the mixture into each bell pepper and place them in the slow cooker.
- Pour the beef broth around the peppers.
- Cook on low for 360–480 minutes or until the peppers are tender.
- In the last 30 minutes of cooking, sprinkle shredded provolone cheese on top of each pepper and cover until the cheese melts.
- Serve hot and enjoy!
Notes
Choose peppers that sit flat to prevent tipping. Browning the beef adds depth to the flavor. Adjust seasonings to your taste. Serve with additional toppings for customization.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot, stuffed peppers, cheesesteak, low carb, easy dinner