Nothing says American comfort food like stuffed bell peppers! This Philly cheesesteak stuffed pepper recipe is the perfect alternative to the traditional Philly cheesesteak sandwich if you are eating a low carb keto diet. It's a quick and easy recipe to make for a weeknight dinner, and if you don't polish off the entire dish, it makes for great leftovers the next day. Or make them over the weekend to have several days of healthy, filling lunches ready to go. Philly cheesesteak stuffed peppers are also a great potluck dish. You can double or triple the recipe easily, and they reheat well.
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Philly cheesesteaks are all about the meat and the cheese, so make sure you get good provolone cheese and thin sliced roast beef at the deli. The peppers are what make the dish low in carbohydrates. Plus, the peppers add some serious vitamin C, vitamin A and potassium. While we use green bell peppers in this recipe, you can always substitute red pepper halves.
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First, preheat your oven to 400 degrees. Remove the tops of the peppers and take out all the seeds. You can do use this prep time to get the onions and mushrooms all tasty and caramelized in olive oil and butter in a large skillet over medium heat. Toss the thin strips of roast beef in the vegetable mixture to heat and you're ready to stuff the peppers.
Put the peppers in a baking dish. Lay a slice of provolone inside each pepper, add the meat and veggie mix, then lay another slice of cheese on top. Bake until the bell peppers are tender and the cheese is that perfect golden brown on top, for a total time of about 15-20 minutes (or a few minutes more if the peppers are still crispy). Then enjoy your healthy comfort food!
Chicago Metallic Professional 6-Cup Non-Stick 'Stuff It Up' Pan, 14.5-Inch
Philly Cheesesteak Stuffed Peppers
Ingredients
- 8 oz deli sliced roast beef, sliced into thin strips
- 8 slices provolone cheese
- 4 large green peppers
- 1 onion, diced
- 1 cup sliced mushrooms
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 garlic clove, minced
Instructions
- Preheat your oven to 400.
- Remove the tops of the peppers and take out all the seeds. Meanwhile, heat a skillet over medium heat and add butter and oil. Add onions and mushrooms and cook until caramelized, about 30 minutes. Add garlic and cook until fragrant.
- Add roast beef to mushroom mixture and cook 5 minutes.
- Line each pepper with a slice of cheese. Fill with the meat mixture then top with another slice of provolone. Bake until cheese is golden, about 15-20 minutes.
