Keto Philly Cheesesteak Stuffed Peppers

Rich and savory, these Keto Philly Cheesesteak Stuffed Peppers pack all the classic flavors of your favorite sandwich into a healthy, low-carb meal. Bell peppers brimming with sautéed steak, onions, mushrooms, and melted provolone create a satisfying dinner that's both delicious and aligned with your keto lifestyle.

Course Dinner

Cuisine American

Keyword Keto Dinner Recipes, Keto Philly Cheesesteak, Low Carb Stuffed Peppers

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 390kcal

Equipment

Baking sheet
Large skillet
Cutting board
Sharp knife
Measuring spoons

Ingredients

Bell Peppers

4 large bell peppers any color, halved and seeds removed

Steak Mixture

1 tbsp olive oil
½ medium onion thinly sliced
8 ounces white mushrooms sliced
1 pound thinly sliced ribeye steak
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
4 slices provolone cheese

Instructions

Preheat your oven to 375°F (190°C).
Place the halved bell peppers on a baking sheet, cut side up, and bake for 10 minutes to soften.
While the peppers are baking, heat olive oil in a large skillet over medium-high heat. Add the onions and mushrooms, sautéing until onions are translucent and mushrooms are golden brown, about 5-7 minutes.
Add the thinly sliced ribeye steak to the skillet with the onions and mushrooms. Season with salt, pepper, and garlic powder. Cook, stirring frequently, until the steak is browned and fully cooked, which should take about 5 minutes.
Remove the peppers from the oven and fill each pepper half with the steak mixture.
Top each stuffed pepper with half a slice of provolone cheese.
Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve immediately, garnishing with fresh parsley if desired.

Notes

For a dairy-free version, substitute provolone cheese with your favorite non-dairy cheese alternative.

Feel free to customize the filling by adding green bell peppers or hot peppers for an extra kick.

These stuffed peppers are perfect for meal prep and can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition