Philly Cheesesteak Stuffed Peppers Recipe
Low-carb, keto-friendly twist on the classic sandwich!
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| Easy Philly Cheesesteak Stuffed Peppers |
Ingredients (Serves 4)
- 4 large bell peppers (any color), halved lengthwise, seeds/membranes removed
- 1 lb ribeye steak (or sirloin/flank), thinly sliced
- 1 yellow onion, thinly sliced
- 1 cup sliced mushrooms (optional)
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 cup shredded provolone cheese (or mozzarella/Cheez Whiz)
- ½ cup shredded mozzarella (for topping)
- Salt & pepper to taste
- Fresh parsley (optional garnish)
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| “How to stuff peppers like a Philly cheesesteak |
Instructions
1. Prep Peppers:
- Preheat oven to 375°F (190°C).
- Place pepper halves in a baking dish. Drizzle with olive oil, season with salt/pepper.
- Roast 15-20 mins until slightly tender. Remove and drain any excess liquid.
2. Cook Filling:
- Heat olive oil in a skillet over medium heat. Sauté onions and mushrooms (if using) until soft (~5 mins).
- Add garlic; cook 1 min until fragrant.
- Increase heat to medium-high. Add steak slices, Worcestershire, salt, and pepper. Cook 3-4 mins until steak is browned.
3. Assemble:
- Stir ½ cup provolone into the steak mixture.
- Spoon filling into roasted peppers. Top with remaining provolone and mozzarella.
4. Bake & Serve:
- Bake 10-15 mins at 375°F until cheese melts and bubbles.
- Garnish with parsley. Serve warm.
Tips & Variations
- Cheese Swap: Use Cheez Whiz for authenticity or American cheese for creaminess.
- Protein: Substitute steak with ground beef, chicken, or plant-based meat.
- Spice It Up: Add jalapeños or red pepper flakes.
- Meal Prep: Store stuffed peppers (unbaked) in the fridge for up to 2 days.
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| Stuffed peppers my picky eaters will love |
Nutrition (Per serving: 2 halves)
Calories: ~450 | Protein: 28g | Fat: 30g | Net Carbs: 8g
Enjoy your flavorful, low-carb twist on a Philly classic! 🧀🌶️
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