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### Instructions
1. **Prep the Peppers**
Preheat oven to 375°F (190°C). Lightly roast the bell pepper halves for 10 minutes to soften slightly.
2. **Cook the Filling**
In a large skillet, heat olive oil over medium heat. Add onions, mushrooms, and garlic, sautéing until softened. Add the thinly sliced beef, season with salt and pepper, and cook until browned and cooked through.
3. **Assemble**
Spoon the beef and veggie mixture into each bell pepper half. Top generously with shredded cheese.
4. **Bake**
Place stuffed peppers on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbly.
5. **Serve**
Serve hot, optionally topped with banana peppers or a drizzle of hot sauce.
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### Tips & Variations
* **Add Extra Veggies**: Toss in some diced tomatoes or spinach for added nutrition.
* **Cheese Swap**: Use sharp cheddar or Swiss for a different cheesy twist.
* **Make It Spicy**: Add red pepper flakes or jalapeños to the beef mixture.
* **Meal Prep**: Prepare and stuff peppers in advance, then bake fresh when ready to eat.
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### Final Thoughts
These **Philly Cheesesteak Stuffed Bell Peppers** are a deliciously fun twist on a classic favorite. They combine bold flavors, hearty protein, and fresh veggies in a low-carb, colorful package that’s sure to become a weeknight staple.
Give this recipe a try — it’s comfort food with a healthy upgrade that everyone will love!
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Want help with a printable recipe card or social media posts to share this tasty Philly twist? Just ask!
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