
A low-carb twist on the classic Philly cheesesteak! These stuffed peppers are loaded with savory beef, gooey cheese, and sautéed veggies, making them a delicious, satisfying meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
4 large bell peppers (any color, halved and seeds removed)
1 lb thinly sliced beef (ribeye, steak strips, or ground beef)
1 medium onion, thinly sliced
1 cup mushrooms, sliced (optional)
1 green bell pepper, diced (optional)
1 tsp garlic powder
1 tsp onion powder
1 1/2 cups provolone cheese, shredded
1 tbsp olive oil
1 tbsp butter
Salt and pepper, to taste
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Place the halved bell peppers in a baking dish, cut side up.
Cook the Beef:
- In a large skillet, heat olive oil over medium-high heat. Add the beef, season with garlic powder, onion powder, salt, and pepper, and cook until browned. Remove from the skillet and set aside.
Sauté the Veggies:
- In the same skillet, melt the butter and sauté the onions, mushrooms, and diced green bell pepper until softened and lightly caramelized, about 5 minutes.
Combine Beef & Veggies:
- Add the cooked beef back to the skillet with the veggies. Stir to combine and remove from heat.
Stuff the Peppers:
- Spoon the beef and veggie mixture into the halved bell peppers. Top each pepper generously with shredded provolone cheese.
Bake:
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Serve & Enjoy:
- Garnish with fresh parsley if desired and serve hot with a side salad or garlic bread.
Why You’ll Love This Recipe
- Quick & Easy: A simple, one-pan meal that’s perfect for busy weeknights.
- Keto-Friendly: All the flavor of a Philly cheesesteak without the carbs.
- Customizable: Add your favorite veggies or use chicken instead of beef.
These Philly Cheesesteak Stuffed Peppers are the perfect combination of cheesy, hearty, and satisfying. Enjoy every bite!