Print

Easy Low-Carb Philly Cheesesteak Stuffed Peppers Recipe for Weight Loss

low carb philly cheesesteak stuffed peppers - featured image
Print Recipe

A quick and easy low-carb twist on the classic Philly cheesesteak, stuffed into vibrant bell peppers for a flavorful, satisfying, and weight-loss-friendly meal.

Ingredients

Scale
  • 4 large bell peppers (assorted colors: red, yellow, green)
  • 1 lb ribeye or sirloin steak, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, sliced (optional)
  • 8 slices provolone cheese
  • 2 tbsp olive oil (extra virgin preferred)
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • Salt and freshly cracked black pepper to taste
  • ¼ tsp red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off each bell pepper and remove seeds and membranes. Set aside the tops for chopping if desired. Arrange hollowed peppers upright in a baking dish.
  3. Freeze the steak for 15 minutes if not pre-sliced, then slice thinly against the grain into ¼ inch strips.
  4. Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Add onions and optional chopped pepper tops; cook for 3-4 minutes until softened and slightly caramelized.
  6. Add sliced steak to the skillet. Season with salt, pepper, Worcestershire sauce, and red pepper flakes if using. Cook for 4-5 minutes, tossing regularly, until steak is browned but juicy.
  7. Remove skillet from heat. Spoon steak mixture evenly into each hollowed bell pepper, packing gently.
  8. Top each stuffed pepper with two slices of provolone cheese, covering the filling well.
  9. Bake in the preheated oven for 20-25 minutes until peppers are tender and cheese is bubbly and golden.
  10. Let the peppers rest for 5 minutes before serving.

Notes

Freeze steak for 15 minutes before slicing for easier thin cuts. Avoid overcrowding the pan to ensure proper searing. If cheese browns too fast, cover dish loosely with foil halfway through baking. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in the oven.

Nutrition

Keywords: low-carb, Philly cheesesteak, stuffed peppers, weight loss, easy dinner, keto, gluten-free, healthy, quick meal

Find it online: https://tastypierecipes.com/easy-low-carb-philly-cheesesteak-stuffed-peppers-recipe-for-weight-loss/