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Philly Cheesesteak Stuffed Peppers

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

Ingredients

Scale
  • 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

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

Find it online: https://www.unfoldrecipes.com/philly-cheesesteak-stuffed-peppers/