Keto Philly Cheesesteak Stuffed Peppers

Prep Time

30 mins

Cook Time

35 mins

These Keto Philly Cheesesteak Stuffed Peppers are satisfyingly good. So good, that it’s hard to believe they’re also low-carb, paleo, and gluten-free!

Categories: Clean Eating. Gluten-Free, Easy, Easy Weeknight Dinner, Healthy Eating, keto, make-ahead, Meal Prep

Difficulty: Easy

Keyword: keto philly cheesesteak, keto philly cheesesteak stuffed peppers

Servings: 4 servings

Calories: 550 kcal

Author: Lacey Baier

Ingredients

• 4 large green bell peppers
• 1 tbsp olive oil, plus more to grease baking dish
• 2 lbs. ribeye, thinly sliced (easier if slightly frozen for 15-30 minutes)
• 1/2 tsp sea salt, divided
• 1/2 tsp ground black pepper, divided
• 1/2 tsp garlic powder, divided
• 2 white onions, thinly sliced
• 8 oz mushrooms, thinly sliced
• 2 cups + 1/3 cup shredded provolone cheese, divided

Instructions

1. Preheat oven to 375 degrees F and lightly grease a 9×16 casserole dish with olive oil. Set aside..
2. Slice the bell peppers in half through the stem and remove the seeds, keeping the bell peppers intact.
3. Place the bell pepper halves, cut-side-up into the greased baking dish. Lightly season with half of the sea salt, ground black pepper, and garlic powder.
4. Place the casserole dish into the oven, and bake in the oven for 20 minutes, or until the bell peppers start to become tender.
5. Remove the bell peppers from the oven, and increase the heat to 400 degrees F.
6. In a large skillet, heat olive oil over medium-high heat.
7. Add the sliced ribeye to the pan, and season with remaining sea salt, ground black pepper, and garlic powder.
8. Cook until the edges of the beef are mostly browned but the centers are still pink. Then, remove from the pan and set aside on a plate, reserving the drippings in the pan.
9. Add the onions and mushroom to the drippings in the pan, and cook over medium-high heat until the onion is tender, about 8-10 minutes.
10. Then, return the cooked steak to the pan, and toss to combine.
11. Add in the provolone cheese, and toss to incorporate as the cheese melts.
12. Divide the ribeye mixture into the cooked bell peppers, filling them evenly.
13. If desired, sprinkle an additional 1/4 cup shredded provolone cheese over the top of each stuffed bell pepper, and place into the oven.
14. Bake for 5 minutes to melt the cheese, then remove from the oven, and allow to cool.
15. Store two halves in meal prep containers, and keep refrigerated for up to 4-6 days.
16. To reheat, heat in microwave for 3 minutes.
17. Store in the freezer in an air-tight container for up to 2 months.