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Philly Steak Stuffed Peppers

Philly Steak Stuffed Peppers – FULL CAL

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Course: Main Meals
Keyword: Week 7
Cooking Method: Oven, Stovetop
Recipe Type: Batch Cook, Beef
Servings: 2 stuffed peppers
Calories: 550kcal


  • 2 large green bell peppers or poblanos halved lengthwise and seeds removed, if you like a bit of spicy
  • 10 oz flank steak thinly sliced
  • 6 oz crimini mushrooms sliced
  • 1/2 medium white onion thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp coconut aminos
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 slices provolone cheese


  • PREHEAT oven to 400 degrees and line a baking sheet with parchment paper. Place bell peppers on baking sheet and bake 10 minutes.
  • WHILE peppers cook, heat a large skillet over medium heat and add olive oil. Add steak, onion and mushrooms to skillet and cook 5 minutes until onions begin to soften. Remove from heat and stir in coconut aminos, garlic powder, sea salt and black pepper.
  • REMOVE peppers from oven and fill each pepper with steak mixture. Return to oven on baking sheet for 10 minutes. Turn oven to broil and place a slice of cheese on each pepper. Broil 3-5 minutes until golden brown and bubbly. Serve hot. NOTE! Watch the broiler folks! Sometimes it might only take 3 minutes- if I were you I’d check after 2 minutes, then every minute after that.


Calories: 550kcal | Carbohydrates: 22g | Protein: 49g | Fat: 31g | Fiber: 4g | Net Carbs: 18g