Low Carb Philly Cheesesteak Peppers You’ll Love Today!
A delicious low-carb twist on the classic Philly cheesesteak, using bell peppers as a base instead of bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 4 large bell peppers
- 1 lb thinly sliced beef (such as ribeye or sirloin)
- 1 medium onion, sliced
- 1 cup mushrooms, sliced
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the bell peppers in half lengthwise and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté the onions and mushrooms until softened.
- Add the sliced beef to the skillet and cook until browned, seasoning with salt and pepper.
- Fill each bell pepper half with the beef mixture.
- Top each filled pepper with shredded provolone cheese.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Notes
- Feel free to add other toppings like jalapeños or different types of cheese.
- These can be made ahead of time and reheated for a quick meal.
- Adjust the seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg