Philly Cheese Steak Stuffed Peppers:
Stuffed peppers filled with flavorful ground beef, mushrooms, and cheese. These are the low carb version of your favorite classic American sandwich.
Bell peppers are full of good nutrients, and stuffed peppers allow you to use bell peppers in a fun way. These Philly cheesesteak stuffed peppers are hearty, easy to make, and oh so flavorful. And huge perk– they can be made ahead and frozen to pull out on a busy night.
Want a more traditional direction for stuffed peppers? These hearty stuffed peppers are a real winner. Or want another fun way to enjoy Philly Cheesesteaks? Try Philly Cheesesteak Sliders or Sheet Pan Philly Cheese Steak
One of my favorite ways to ensure we eat dinner at home and as a family more often is to have some meals already prepared. By taking the leg work out of a meal, we are more likely to stay home and eat than go out. This saves money, which is nice, but it also helps us eat healthier.
These philly cheesesteak stuffed bell peppers are low carb and keto friendly, while boasting tons of amazing flavor from the seasonings, mustard, and worcestershire sauce used.
Making stuffed peppers typically involves a few steps:
- Cook the filling.
- Clean and cut the peppers.
- Stuff the peppers
- Eat and enjoy!
Because you cook the filling before you ever put it in the peppers, then you bake it some more to cook the peppers themselves, I love using ground beef because it isn’t going to get all dried out when you basically double cook it.
Tip: If you are worried about overcooking, par boil or even microwave your peppers for a few minutes so you can bake for a shorter time period, just enough to melt the cheese, and still have your whole meal be done.
Philly Cheese Steak Stuffed Peppers Tips
- If you want a really cheesy topping, double up on the cheese, and cover with foil for part of the baking time. As you can see in this photo, the cheese got nice and crispy. But that is how I wanted it. So if you want stringy, with tons of cheese in every bite, then add more and cover!
- Taste your filling. Adding it to the bell pepper will definitely add some flavor, but the filling flavor is not going to change a whole lot. So if you do not like it on its own, you won’t like it stuffed in a pepper. Taste and adjust to your preference, just like you would with these Beef Stuffed Zucchini Boats (Low Carb)
- Make ahead and freeze before the baking part to have a quick and mess free dinner on busy nights. Just keep in mind, defrosting a whole pepper takes time, so don’t forget to pull the pepper out of the freezer early enough.
If you are looking for other great ways to use ground beef, consider these tasty meals:
- Shepherd’s Pie
- Keto Meatloaf
- Salisbury Steak Hamburger Gravy
- 30 Minute Ground Beef Tacos
- Lasagna Stuffed Portobello
Philly Cheese Steak Stuffed Peppers
- 1 pound 85 % lean ground beef
- 1 tsp dijon mustard
- 1 tsp garlic salt
- 1 Tbs Worcestershire sauce
- 4 green bell peppers medium
- 8 oz bella mushrooms sliced
- 1/2 cup onions chopped fine
- 1 tbsp olive oil
- 8 slices Provolone cheese
- Pepper to taste
- Cut tops off of the peppers and use a spoon to scrape out the inside, removing seeds and pithy ribs.
- Place in a microwave safe baking dish, cover with plastic wrap and microwave for 3-4 minutes.
- Remove the plastic wrap, and pour off any accumulated water.
- Preheat oven to 350 degrees F and place rack to the middle position.
- Meanwhile, heat a skillet over medium heat.
- When hot, add oil.
- Stir in the mushrooms, cook for 2-3 minutes.
- Add the onion and stir, cooking until they turn opaque and the mushrooms have cooked 2-3 minutes.
- Remove the mixture from the skillet.
- Add the ground beef to the skillet, along with the dijon mustard, garlic salt, and worcestershire sauce.
- Break it up while cooking, cook through.
- Once cooked through, add the mushroom mixture back to the skillet and season with enough salt and pepper to your preference.
- Lightly season the peppers with salt and pepper.
- Place 1 slice of provolone cheese in the bottom of a pepper, and evenly divide the ground beef mixture among them.
- Bake for 20 minutes.
- Top with the remaining provolone cheese and broil to melt and brown the cheese (2-3 minutes).
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Katerina @ diethood .com says
Aimee Shugarman says