Description
These keto Philly cheesesteak stuffed peppers deliver tender, savory beef, gooey melted provolone, sautéed vegetables, and authentic cheesesteak seasoning all in colorful bell pepper boats. With only 8-10 net carbs per serving, this low-carb dinner satisfies comfort food cravings while keeping you in ketosis. Perfect for meal prep or weeknight dinners.
Ingredients
FOR THE PEPPERS:
4 large bell peppers (red, green, or mixed colors)
1 tablespoon olive oil for brushing
FOR THE FILLING:
1½ pounds ribeye steak, sirloin, or ground beef (80/20)
2 tablespoons olive oil or butter
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
8 oz mushrooms, sliced (optional)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon onion powder
FOR THE CHEESE:
8–10 slices provolone cheese (or 2 cups shredded)
½ cup cream cheese, softened (optional)
OPTIONAL TOPPINGS:
Sliced jalapeños
Banana peppers
Hot sauce
Fresh parsley
Instructions
1. Preheat oven to 375°F (190°C). Line 9×13-inch baking dish with parchment or lightly grease.
2. Cut tops off bell peppers and remove all seeds and membranes. If peppers won’t stand upright, trim thin slice from bottom. Brush outsides with olive oil.
3. Place peppers in prepared baking dish and roast 10 minutes to soften slightly. Remove and set aside.
4. If using steak, freeze 30 minutes for easier slicing, then slice thinly against grain into ⅛-inch strips. Pat dry with paper towels.
5. Heat large skillet over high heat. Add 1 tablespoon oil. Add beef in single layer (work in batches). Sear 2-3 minutes per side until browned. Remove to plate. If using ground beef, brown completely, breaking into pieces, 5-7 minutes.
6. In same skillet over medium-high heat, add remaining oil, sliced onions, bell pepper strips, and mushrooms if using. Sauté 5-7 minutes until softened and caramelized. Add garlic, cook 1 minute until fragrant.
7. Return beef to skillet with vegetables. Add Worcestershire sauce, salt, pepper, paprika, and onion powder. Stir well and cook 2-3 minutes to meld flavors.
8. Divide beef mixture evenly among pre-roasted bell peppers, filling generously but not overstuffed.
9. Top each stuffed pepper with 2-3 slices provolone cheese (or ½ cup shredded), covering filling completely. For extra creaminess, spread 1-2 tablespoons softened cream cheese on filling first.
10. Cover baking dish with foil and bake 20 minutes. Remove foil and bake additional 10 minutes until cheese is melted, bubbly, and beginning to brown.
11. Optional: Broil 2-3 minutes for extra golden cheese, watching carefully.
12. Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Net carbs: approximately 8-10g per pepper, mostly from bell pepper itself.
For meal prep, prepare through stuffing step and refrigerate up to 24 hours. Bake when ready.
Freeze cooked peppers individually wrapped for up to 3 months.
Pre-roasting peppers prevents sogginess and reduces final cooking time.
Ground beef is convenient alternative to sliced steak with similar flavor.
Don’t overcrowd skillet when searing beef—work in batches for proper browning.
Drain excess liquid from filling before stuffing to prevent soggy peppers.
Use colorful pepper variety for visual appeal—red, yellow, and orange are sweeter than green.
Store leftovers in airtight containers up to 4 days in refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish/Keto
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 485
- Sugar: 8g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
Keywords: keto stuffed peppers, Philly cheesesteak, low carb dinner, keto meal prep, stuffed bell peppers, keto beef recipe