Description
This Keto Philly Cheesesteak Stuffed Peppers recipe is a delicious low-carb twist on the classic Philly cheesesteak. Stuffed with a savory mixture of ground beef, sautéed peppers, onions, mushrooms, and topped with melted provolone and mozzarella cheeses, these roasted bell peppers make a satisfying and flavorful meal perfect for a keto diet.
Ingredients
Scale
Bell Peppers
- 2 large green bell peppers, halved and seeds removed
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
Beef and Vegetables
- 1 pound ground beef or thinly sliced beef steak
- 1 small onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Seasonings and Other
- 1 tablespoon olive oil (plus 1 tablespoon for cooking)
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Cheeses
- 6 slices provolone cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for roasting the bell peppers.
- Prepare Bell Peppers: Arrange the halved green bell peppers on a baking sheet, cut side up, ready for roasting.
- Roast Bell Peppers: Drizzle the peppers with olive oil, season with salt and pepper, then roast them in the oven for about 15 minutes until they begin to soften.
- Sauté Garlic: While the peppers roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Cook Onions: Add the thinly sliced onions to the skillet and cook for 2-3 minutes until they start to soften.
- Add Peppers and Mushrooms: Stir in the thinly sliced green and red bell peppers along with sliced mushrooms. Cook for 3-4 minutes until tender.
- Cook Beef: Add the ground beef or sliced beef steak to the skillet, breaking it apart with a spoon. Season with Worcestershire sauce, salt, and pepper. Cook until the beef is browned and cooked through.
- Assemble Stuffed Peppers: Once the filling is ready, evenly divide it among the roasted pepper halves on the baking sheet.
- Add Cheese: Top each stuffed pepper with a slice of provolone cheese, then sprinkle shredded mozzarella cheese on top.
- Bake Stuffed Peppers: Return the stuffed peppers to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve: Remove the peppers from the oven, let them cool for a few minutes, and serve hot.
Notes
- You can use either ground beef or thinly sliced beef steak depending on your preference.
- If you want additional flavor, consider adding a pinch of red pepper flakes or smoked paprika to the beef mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute the cheeses with your favorite vegan cheese alternatives.
- Make sure to remove all seeds and membranes from the bell peppers before roasting for the best texture.
