Description
A low-carb twist on the classic Philly cheesesteak, these stuffed peppers are loaded with tender beef, gooey cheese, and sautéed onions and mushrooms. Perfect for a keto-friendly meal!
Ingredients
Units
Scale
- 4 large green bell peppers, halved and seeds removed
- 1 tbsp olive oil
- 1 lb thinly sliced steak (ribeye, sirloin, or flank steak)
- 1 small onion, thinly sliced
- 1 cup mushrooms, sliced
- 1 tsp Worcestershire sauce (optional)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 slices provolone cheese
- 1/2 cup shredded mozzarella or cheddar (optional)
Instructions
- Preheat Oven & Prepare Peppers:
- Preheat oven to 375°F (190°C).
- Place halved bell peppers in a baking dish, cut side up.
- Bake for 10 minutes to slightly soften, then set aside.
- Cook the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add onions and mushrooms, cooking until softened (about 5 minutes).
- Push veggies to the side and add the sliced steak. Cook until browned, about 3-4 minutes.
- Stir in Worcestershire sauce, garlic powder, salt, and pepper. Mix everything together and remove from heat.
- Assemble the Stuffed Peppers:
- Place a slice of provolone inside each pepper half.
- Fill with the steak mixture, then top with another slice of provolone or shredded cheese.
- Bake & Serve:
- Bake for 15 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- :
- Want it cheesier? Add more shredded cheese on top before baking.
- Prefer extra soft peppers? Pre-bake them for 15-20 minutes instead of 10.
- Dairy-free option: Use dairy-free cheese or skip the cheese altogether.
- Meal prep: These store well in the fridge for up to 4 days and reheat easily.
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg