Description
Enjoy the classic taste of Philly cheesesteak without the carbs! These stuffed bell peppers are packed with savory steak, melted cheese, and all the delicious flavors you love, made keto-friendly.
Ingredients
Scale
- 2 large bell peppers, halved lengthwise and seeds removed
- 1 pound thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1/2 cup sliced mushrooms
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 4 slices provolone cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Place the bell pepper halves cut-side up in a baking dish.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and cook until softened, about 5 minutes.
- Add the sliced mushrooms and cook for another 3-5 minutes until tender.
- Add the thinly sliced ribeye steak to the skillet. Season with garlic powder, salt, and pepper. Cook, stirring occasionally, until the steak is browned and cooked through.
- Drain any excess grease from the skillet.
- Spoon the cheesesteak mixture evenly into the prepared bell pepper halves.
- Top each stuffed pepper half with 1 slice of provolone cheese and a sprinkle of mozzarella cheese.
- Pour about 1/4 cup of water into the bottom of the baking dish to help steam the peppers.
- Cover the baking dish with foil and bake for 30 minutes, or until the peppers are tender.
- Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the steak mixture.
- You can use your favorite type of cheese, such as cheddar or Swiss.
- If you don’t have ribeye, sirloin or flank steak can also be used.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: Approximately 400-450 (estimate)
- Sugar: Approximately 5-7g (estimate)
- Sodium: Approximately 700-900mg (estimate)
- Fat: Approximately 30-35g (estimate)
- Saturated Fat: Approximately 12-15g (estimate)
- Unsaturated Fat: Approximately 18-20g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approximately 10-12g (estimate)
- Fiber: Approximately 3-4g (estimate)
- Protein: Approximately 25-30g (estimate)
- Cholesterol: Approximately 90-110mg (estimate)