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Savory Low-Carb Philly Cheesesteak Stuffed Peppers

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A quick and easy low-carb twist on the classic Philly cheesesteak, stuffed inside bell peppers for a juicy, cheesy, and satisfying meal.

Ingredients

Scale
  • 4 large bell peppers (red or green, tops sliced off and seeds removed)
  • 1 lb thinly sliced ribeye or sirloin steak (preferably grass-fed)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1 cup shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp olive oil or avocado oil
  • Salt and black pepper, to taste
  • 1 tsp smoked paprika (optional)
  • 1/2 tsp dried oregano or Italian seasoning
  • Optional garnishes: fresh parsley, chopped; red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and carefully remove seeds and membranes. Set aside.
  3. Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the thinly sliced onions and sauté until golden and soft, about 5-7 minutes, stirring often.
  4. Add minced garlic to the onions and cook for another 30 seconds until fragrant.
  5. Push onions to the side and add the remaining oil. Add the thinly sliced steak in a single layer. Let it sear without moving for about 2 minutes, then stir and cook for another 2-3 minutes until just browned.
  6. Season the mixture with salt, pepper, smoked paprika, and oregano. Mix onions and steak together thoroughly.
  7. Remove from heat and transfer the mixture to a bowl. Let it cool slightly.
  8. Stir in the cream cheese until creamy and well blended. Fold in the shredded provolone and mozzarella cheeses, reserving a handful for topping.
  9. Stuff each bell pepper generously with the beef and cheese mixture, pressing down lightly to pack it well.
  10. Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheese on top.
  11. Bake uncovered for 20-25 minutes or until the peppers are tender and the cheese on top is golden and bubbly.
  12. Remove from oven and let rest for 5 minutes before serving.

Notes

If peppers brown too quickly, tent with foil halfway through baking. Avoid overstuffing to prevent peppers from toppling or cheese overflow. Thinly slice beef for tender texture. Let filling cool slightly before stuffing to prevent runny mixture. Can be made dairy-free with plant-based cheese alternatives. Can be cooked in an air fryer at 350°F for 15-18 minutes.

Nutrition

Keywords: Philly cheesesteak, stuffed peppers, low-carb, keto, easy dinner, beef recipe, cheesy, weeknight meal

Find it online: https://tastypierecipes.com/savory-low-carb-philly-cheesesteak-stuffed-peppers-recipe-easy-and-delicious/