Amazing Philly cheesesteak stuffed peppers

Oh my goodness, get ready for a truly delicious dinner! You know how much I adore transforming classic comfort foods into something a bit healthier, right? Well, these Philly cheesesteak stuffed peppers are an absolute dream. They take all those amazing flavors you love from a Philly cheesesteak – the savory beef, the sweet onions, the melty cheese – and pack it all into tender bell peppers. It’s like a flavor explosion in every bite! Best of all, they’re super easy to whip up, making them my go-to when I want something hearty and satisfying without all the carbs. Seriously, Catherine’s meticulous testing really shines here; it’s one of those recipes that just *works* perfectly. It’s approachable, impressive, and tells a beautiful story on your plate about how simple ingredients can become something truly special for any keto dinner.

Why You’ll Love This Philly Cheesesteak Stuffed Peppers Recipe

Trust me, this recipe is a total winner! It’s one of those meals that just makes weeknights so much easier and tastier. Here’s why you’re going to become obsessed:

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  Quick and Easy Preparation

  
  

  Seriously, this is an easy stuffed peppers recipe. You basically chop, sauté, stuff, and bake. It’s hard to mess up, and it comes together so fast!

  
  
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  Flavorful Keto Dinner

  
  

  It tastes EXACTLY like a Philly cheesesteak, but in a pepper! All the savory beef, melty cheese, and veggies you crave, making it the perfect keto dinner without any guilt.

  
  
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  Healthy Ingredient Swaps

  
  

  We’re swapping out the bread for a fresh bell pepper! It’s such a smart way to get that cheesesteak fix while keeping things super low-carb and healthy.

  
  

Gather Your Ingredients for Philly Cheesesteak Stuffed Peppers

Okay, let’s get this shopping list ready! For our amazing Philly cheesesteak stuffed peppers, you’ll need just a few simple things. Make sure you grab four nice, large bell peppers – any color is fine, but I usually go for red or green. Slice them right in half lengthwise and scoop out all those seeds and the white bits. Then, for our incredible filling, get about a pound of ground beef. I like to use the 80/20 kind for flavor, but you do you! You’ll also want one medium yellow onion, sliced up thin, a carton of cremini mushrooms (about 8 ounces), and a couple of garlic cloves that you’ll mince up. For that cheesy goodness, grab some shredded provolone and mozzarella cheese – about half a cup of provolone and a quarter cup of mozzarella. Then, just a bit of olive oil, salt, pepper, garlic powder, and onion powder to make everything sing!

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Step-by-Step Guide to Making Philly Cheesesteak Stuffed Peppers

Alright, let’s get cooking! My tried-and-true method for these Philly cheesesteak stuffed peppers is really straightforward. I’ve made these so many times, and they come out perfectly every single time because we’re following basically the same steps Grandma would have used – just with a few modern shortcuts!

Prepare the Peppers and Oven

First things first, let’s get that oven warming up! We want it nice and toasty at 375°F (190°C). While that’s preheating, grab your bell peppers. I just slice them right down the middle, lengthwise, and then I scoop out all those seeds and the white pith inside. You don’t want any bitterness in there! Then, just nestle them cut-side-up in your baking dish. It’s like making little edible bowls for all that peppery goodness.

Cook the Cheesesteak Filling

Now for the star of the show – the filling! Grab a big skillet and get a swirl of olive oil going over medium-high heat. Toss in your ground beef and get it all browned up. Break it apart with your spoon as it cooks – nobody likes a big clump of beef! Once it’s nicely browned, carefully drain off any extra grease. Nobody wants a greasy dish, right? Now, throw in your sliced onion, that extra green bell pepper (yes, more pepper flavor!), your sliced mushrooms, and that minced garlic. Let them all get soft and cozy together, which usually takes about 5 to 7 minutes. Then, sprinkle in your salt, pepper, garlic powder, and onion powder. Give it all a good stir so everything’s coated in those yummy spices. It’s starting to smell amazing already!

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Stuff and Top the Peppers

Okay, time for the fun part – stuffing! Spoon that glorious meat and veggie mixture right into each of your prepared pepper halves. Try to get a nice, even amount in each one. Don’t be shy! Then, sprinkle a generous amount of provolone cheese over the top of each pepper, followed by a good dusting of mozzarella. They’re going to get all melty and golden brown, and it’s just the best part.

Bake to Perfection

Here’s a little trick for extra tender peppers: pour about a quarter of an inch of water into the bottom of your baking dish. This helps steam the peppers as they bake. Now, cover the whole dish snugly with foil. Pop it into that preheated oven and let it bake for about 30 minutes. After that, carefully take off the foil – watch out for the steam! – and pop them back in for another 10 to 15 minutes. You want those peppers to be perfectly tender and the cheese to be all melted and bubbly. Keep an eye on them; they should look golden and delicious!

Rest and Serve

Once they’re out of the oven, you’ll want to let them hang out for just a few minutes before diving in. It gives everything a chance to settle, and it stops you from burning your tongue on that super hot cheese! Trust me, the wait is worth it. These quick cheesesteak peppers are best served warm and gooey.

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Tips for the Best Philly Cheesesteak Stuffed Peppers

Alright, you’ve got the main steps down, but let me give you a few little secrets to make these Philly cheesesteak stuffed peppers absolutely perfect every single time. It’s all about those little touches that really elevate this dish!

Choosing the Right Peppers

When you’re picking out your bell peppers, just grab the ones that look firm and nice and plump. Honestly, any color works wonderfully – red, yellow, orange, or green. Green ones have that classic, slightly more bitter taste that really reminds me of a traditional cheesesteak, but any color will be delicious!

Meat and Vegetable Variations

Now, if you want to get REALLY authentic with that Philly vibe, you could totally swap the ground beef for thinly sliced steak, like ribeye or sirloin. It’s a little more prep, but wow, it’s so good! Also, don’t be afraid to toss in some extra veggies like fresh spinach or diced zucchini into the meat mixture. They’re totally keto-friendly and add another layer of flavor and goodness.

Spice and Flavor Boosters

For those who like a little kick, sprinkle in some red pepper flakes when you’re cooking the meat – it adds a lovely warmth without being too spicy. And if you have it on hand, a tiny splash of Worcestershire sauce (just check the carb count on the bottle!) stirred into the filling right at the end gives it that extra bit of savory depth. It’s a small thing, but it makes a big difference!

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Frequently Asked Questions about Philly Cheesesteak Stuffed Peppers

Storage and Reheating Your Philly Cheesesteak Stuffed Peppers

So you’ve got some delicious leftovers of these Philly cheesesteak stuffed peppers? Lucky you! Just pop ’em into an airtight container and pop them in the fridge. They’ll keep nicely for about 3 to 4 days. When you’re ready for round two, you’ve got options! For the absolute best texture, I like to reheat them in a moderate oven (around 350°F or 175°C) until they’re warmed through. If you’re in a pinch, zapping them in the microwave works too, just be sure to heat them evenly so you don’t get any cold spots. They’ll still be super tasty!

Nutritional Information Estimate

Just a little heads-up, these numbers are estimates because, you know, kitchens can be a little different! But generally, each of these amazing Philly cheesesteak stuffed peppers (that’s one half of a pepper, by the way) is about 350 calories. You’re looking at around 25g of fat, 20g of protein, and a nice low 15g of carbs, with about 4g of that being fiber, so really only 11g net carbs! Plus, roughly 7g of sugar gives it that touch of sweetness. Not too shabby for something this delicious and satisfying, right?

Share Your Philly Cheesesteak Stuffed Peppers Creations

I absolutely *love* hearing from you all! When you make these Philly cheesesteak stuffed peppers, please, please, PLEASE come back and leave a comment. Tell me how they turned out, if you added anything special, or just how much you loved them! And if you take a picture – oh, I’d just about die! Tag me on social media so I can see your beautiful creations. It really helps build our little cooking community!

Philly Cheesesteak Stuffed Peppers

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A low-carb, keto-friendly take on Philly cheesesteak, served in bell peppers.

• Author: Cat
• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 65 min
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

• 4 large bell peppers, halved and seeded
• 1 lb ground beef
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup provolone cheese, shredded
• 1/4 cup mozzarella cheese, shredded
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
3. Add sliced onion, green bell pepper, mushrooms, and minced garlic to the skillet. Cook until vegetables are softened, about 5-7 minutes.
4. Season the mixture with salt, black pepper, garlic powder, and onion powder. Stir to combine.
5. Place the halved bell peppers in a baking dish. Spoon the beef and vegetable mixture evenly into the pepper halves.
6. Top each stuffed pepper with shredded provolone and mozzarella cheese.
7. Pour about 1/4 inch of water into the bottom of the baking dish.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Let cool slightly before serving.

Notes

• For a spicier kick, add a pinch of red pepper flakes to the meat mixture.
• You can substitute the ground beef with thinly sliced steak for a more traditional cheesesteak flavor.
• Feel free to add other keto-friendly vegetables like zucchini or spinach.

Nutrition

• Serving Size: 1 stuffed pepper half
• Calories: 350
• Sugar: 7g
• Sodium: 450mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 80mg