Keto Philly Cheesesteak Bell Peppers take the filling of a Philly cheesesteak (beef, onion, mushrooms and melted cheese) and put it in halved bell peppers instead of a roll. Two large peppers are cut lengthwise, filled with the meat mixture, covered with provolone and baked. The recipe makes 4 servings of one stuffed pepper half each, in 45 minutes. The card lists 7 grams of carbohydrates per serving.
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The filling cooks in a skillet while the peppers wait in a baking dish. They bake covered first so they soften, then uncovered so the cheese browns.
What Goes in the Peppers
- Bell peppers (2 large): any color. They give a sweet crunch and hold the filling.
- Ground beef or thinly sliced steak (1 pound): ground turkey or chicken makes a lighter version, and shredded rotisserie chicken is a quick swap. Cooking times may change.
- Onion (1 small, diced) and mushrooms (1 cup, sliced): they cook down first and form the base of the filling.
- Olive oil (1 tablespoon), garlic powder and onion powder (1 teaspoon each), salt and pepper: for cooking and seasoning.
- Provolone (1 cup, shredded): melts into the classic cheesesteak topping. Cheddar or mozzarella can replace it.
- Fresh parsley: chopped, as a garnish.
Filling and Baking
Heat the oven to 375°F. Cut the peppers in half lengthwise, remove the seeds and membranes, and place them cut side up in a baking dish.
Cook the onion and mushrooms in the olive oil over medium heat for about 5 minutes, until softened. Add the beef or steak, break it up with a spatula, season, and cook for 7 to 10 minutes until browned and cooked through. A meat thermometer should read 160°F for the beef.
Spoon the filling evenly into the pepper halves and top each with provolone. Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake 10 minutes more, until the cheese is melted and bubbly. Let the peppers stand a minute or two before serving, and garnish with parsley.
Variations
- Cheese: cheddar, mozzarella or pepper jack.
- Heat: diced jalapeños, a splash of hot sauce or crushed red pepper flakes in the meat mixture.
- Vegetarian: black beans, quinoa and extra vegetables in place of the meat.
- Herbs: fresh basil or oregano mixed into the filling.
- Extra vegetables: spinach or zucchini stirred into the filling.
- Zucchini boats: use halved zucchini in place of the bell peppers for a different low-carb vessel.
What to Serve With Them
A crisp side salad contrasts with the warm peppers, and cauliflower rice makes it a fuller low-carb meal. Extra parsley or red pepper flakes on top finishes the plate. Sparkling water or iced tea goes with it.
Nutrition per Serving
Each stuffed pepper half has about 350 calories, 24 grams of fat (10 grams saturated), 7 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 28 grams of protein and 600 milligrams of sodium.
FAQ
Can I make these ahead of time?
Yes. Make the filling and stuff the peppers a day ahead, cover them and keep them in the refrigerator. Bake when you are ready.
Are they gluten-free?
The ingredients as listed are naturally gluten-free. Check any sauces or other additions you use.
What can replace the ground beef?
Ground turkey or chicken, or shredded rotisserie chicken. Adjust the cooking time as needed.
How should leftovers be stored?
In an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.
Can I freeze them?
Yes. Wrap them tightly in plastic wrap, put them in a freezer-safe container, and freeze for up to three months. Thaw in the refrigerator before baking.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Philly Cheesesteak Bell Peppers: A Savory Delight!
Ingredients
Instructions
Preheat the oven to 375°F.
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side up in a baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sliced mushrooms, cooking until softened, about 5 minutes.
Add the ground beef or steak to the skillet, breaking it apart with a spatula. Season with garlic powder, onion powder, salt, and pepper. Cook until the meat is browned and cooked through, about 7-10 minutes.
Spoon the meat mixture evenly into each bell pepper half. Top each filled pepper with shredded provolone cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving.
Notes
For added flavor, consider using different types of cheese like cheddar or mozzarella.
You can also add jalapeños for a spicy kick.
Substitute the ground beef with ground turkey or chicken for a lighter option.
Nutrition
| Serving Size | 1 stuffed pepper half |
|---|---|
| Calories | 350 calories |
| Sugar Content | 2g |
| Sodium Content | 600mg |
| Fat Content | 24g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 14g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 7g |
| Fiber Content | 2g |
| Protein Content | 28g |
| Cholesterol Content | 80mg |