Philly Cheesesteak Stuffed Peppers (Low Carb) – Healthy Dinner Recipe
This Philly Cheesesteak Stuffed Peppers (Low Carb) recipe is a delicious twist on the classic sandwich. Bell peppers are filled with savory beef, sautéed onions, and gooey melted cheese for a hearty, flavorful dish that’s naturally low carb. Perfect for keto-friendly diets, weeknight dinners, or anyone looking for a healthier comfort food option. Easy to prepare and bursting with flavor, these stuffed peppers are a satisfying meal the whole family will love.
Equipment
- Large skillet
- Sharp knife & cutting board
- Baking dish
- Oven (preheated to 375°F)
Ingredients
- 4 large bell peppers (any color), halved and seeded
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 large onion, thinly sliced
- 8 slices provolone or mozzarella cheese
- 2 tbsp olive oil
- Salt & pepper to taste
- Optional: mushrooms, jalapeños, garlic powder
Instructions
- Preheat oven to 375°F.
- Slice peppers in half lengthwise, remove seeds, and place in baking dish. Pre-bake for 10 minutes if softer texture is desired.
- Heat olive oil in skillet. Sauté onions until caramelized. Add beef, season with salt, pepper, and garlic powder. Cook until just browned.
- Place one slice of cheese at the bottom of each pepper half.
- Fill peppers with beef and onion mixture. Top with another slice of cheese.
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Garnish with parsley or drizzle with low-carb sauce if desired. Serve hot.
Notes
- Beef: Ribeye offers the most authentic flavor; sirloin is leaner.
- Cheese: Provolone is classic, but mozzarella or American cheese work well.
- Peppers: Use a mix of colors for visual appeal and flavor variety.
- Meal Prep: Store cooked peppers in airtight containers for up to 4 days.
- Freezing: Bake, cool, and freeze individually. Reheat in oven for best texture.