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
- Preheat oven to 375 degrees F and lightly grease a 9×16 casserole dish with olive oil. Set aside..
- Slice the bell peppers in half through the stem and remove the seeds, keeping the bell peppers intact.
- 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.
- Place the casserole dish into the oven, and bake in the oven for 20 minutes, or until the bell peppers start to become tender.
- Remove the bell peppers from the oven, and increase the heat to 400 degrees F.
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced ribeye to the pan, and season with remaining sea salt, ground black pepper, and garlic powder.
- 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.
- 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.
- Then, return the cooked steak to the pan, and toss to combine.
- Add in the provolone cheese, and toss to incorporate as the cheese melts.
- Divide the ribeye mixture into the cooked bell peppers, filling them evenly.
- If desired, sprinkle an additional 1/4 cup shredded provolone cheese over the top of each stuffed bell pepper, and place into the oven.
- Bake for 5 minutes to melt the cheese, then remove from the oven, and allow to cool.
- Store two halves in meal prep containers, and keep refrigerated for up to 4-6 days.
- To reheat, heat in microwave for 3 minutes.
- Store in the freezer in an air-tight container for up to 2 months.
