By Kim Hardesty
This easy recipe for keto Philly cheesesteak stuffed peppers is a low carb family favorite. Ground beef keeps the stuffed peppers moist and delicious.
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Does your family love ground beef like mine does? Mine can’t seem to get enough of ground beef recipes likelow carb tacos, taco salads, and sloppy Joes. And low carb tamale pie makes them especially happy. Here’s another tasty family meal - Philly Cheesesteak Stuffed Peppers! I hope you like it, too.
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Stuffed peppers is an easy weeknight meal and an old family favorite. Mom made her stuffed peppers the Italian way with rice and tomato sauce - so good! But, experimenting with new flavor combinations keeps things interesting. My family flipped for these Philly Cheesesteak stuffed peppers!
Philly Cheesesteak Stuffed Peppers - three ways
I tested the filling for this stuffed pepper recipe three ways with:
- Thinly sliced roast beef
- Sliced steak
- Ground beef (the easiest to eat)
Here are my opinions...
Stuffed peppers with roast beef: Thinly sliced leftover roast beef sautéed with mushrooms and onions was tasty and easy. I liked the texture of the roast beef, but it did get a little tough after cooking in the oven. I’m sure that deli roast beef would be just as tasty in this recipe. This was the fastest version of the three.
Stuffed peppers with sautéedsteak: I sliced steak into strips about ¼ inch thick and 2 inches long and browned in a pan. Next, I sautéed mushrooms and onions, added the steak back to the pan and seasoned with.
I stuffed the peppers with cheese and the beef mixture and baked. This tasty version resulted in more substantial pieces of meat in the pepper which was pleasing to the eye. Unfortunately, my kids had a little trouble cutting the meat with their forks.
Stuffed peppers with ground beef: Lastly, I tested ground beef in the peppers. My family liked this version best. I browned the mushrooms and onions. Then, cooked the ground beef, added the mushrooms and onions back, and seasoned the mixture.
Steaming the peppers in the microwave helped soften them and pouring out the accumulated liquid prevented sogginess. I placed one slice of provolone to the bottom of each pepper and stuffed them with the ground beef. The peppers baked for 20 minutes. Then, I topped each with a piece of cheese placed them under the broiler.
As I mentioned, my family preferred this keto Philly cheesesteak stuffed peppers with ground beef; perhaps this version was easier to eat or maybe the fat in the ground beef made them taste better. In any case, this is a no-brainer recipe that’s easy to prepare and doesn’t take much time.
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers with onions, mushrooms and cheese
4.89 from 9 votes
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 420kcal
Ingredients
- 1 pound 85 % lean ground beef (I used grass-fed)
- 4 medium green bell peppers (5 oz each after prepping)
- 8 oz sliced button mushrooms
- ½ cup onions, chopped (2 oz)
- 1 tablespoon olive oil
- 8 slices Provolone cheese (4 oz)
- salt and pepper to season
Instructions
Cut tops off of the peppers and remove remaining seeds pith.Place in a microwave safe baking dish, cover with cling film and cook for 3-4 minutes, depending on your microwave. Remove film and using tongs, pour out any accumulated water from the peppers.
Preheat oven to 350 degrees F and place rack to the middle position.
Meanwhile, heat a pan over medium heat. When hot, add oil and swirl to coat the pan. Stir in the mushrooms to coat in oil and let cook in a single layer for 2-3 minutes. Add the onion and stir, cooking until they turn translucent and the mushrooms have cooked (2-3 minutes more). Remove the mixture from the pan.
Add the ground beef to the pan, breaking it up while cooking. When cooked through, add the mushroom mixture back to the pan and season with enough salt until it tastes good to you. Add a generous amount of pepper (¼ teaspoon or more to your taste).
Lightly season the peppers with salt and pepper. Place 1 slice of cheese in the bottom of each pepper and evenly divide the ground beef stuffing among them.
Bake for 20 minutes. Top with the remaining cheese and pop under the broiler to melt and brown. Serves 4 as a meal with one pepper each. 7 net carbs each.
Notes
Nutrition Facts Philly Cheesesteak Stuffed Peppers Amount Per Serving Calories 420Calories from Fat 252 % Daily Value* Fat 28g43% Cholesterol 96mg32% Sodium 912mg40% Carbohydrates 10g3% Fiber 3g13% Protein 32g64% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 420kcal | Carbohydrates: 10g | Protein: 32g | Fat: 28g | Cholesterol: 96mg | Sodium: 912mg | Fiber: 3g
Sloppy Joe Stuffed Peppers
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- Keto Teriyaki Shrimp Skewers (Kabobs)
- Keto Eggplant Parmesan Stacks
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Reader Interactions
Comments
Marie
Thank you, thank you, thank you❣️ You have taken the sting out of of KETO. These great recipes have made dieting easier 😋
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cami
This was amazing! My entire family loved it! I will be making this more often!
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Mike
Thought ya not suppose to have onions on keto
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Kim Hardesty
Hi Mike. Onions are allowed on keto, but one should be careful not to over-use them. I typically use 1/4-1/2 cup per recipe that feeds 4 people. One half cup of chopped onions is approximately 2 oz, which is 4.93g Net Carbs. When you divide that among 4 people, that's just over 1 carb per person. The onions are included in the nutritional information which I calculated on the Fatsecret website. I think they have the best nutritional database and calculators around. I enter all ingredients by weight to make sure I'm sharing the most accurate information I can. I hope this helps. -Kim
See AlsoItalian Chicken Meal Prep BowlsReply
Bethany Priester
This was very good! The only suggestion is to add some spice. I felt like it needed spice so I added the everything but the bagel seasoning and red pepper flakes. I only had mozzarella cheese. They are a keeper! Thank you!
Reply
Matt
My second time making this I added about 1/3 block of cream cheese to the stuffing (I used shaved steak) and McCormicks Montreal Steak Seasoning. These additions added a great flavor profile. Delicious!!!
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Linda
Made these for supper last night. I cut it down to 2 servings, since there are only two of us. They were delicious! The best stuffed peppers I have ever had! These will be on our regular rotation for sure.
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Jule
Love this recipe! Used a load of provolone, being a cheeseaholic, and it was amazing!
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Marie
I'm 17 and I made this for my dad and uncle. They haven't tried it yet but I really hope they like it!! It turned out good and the recipe was super easy to follow! I love it!!!
Reply
Kim
Good for you, Marie! I love hearing how you made this for your dad and uncle and that the recipe was easy to follow. Thanks for taking the time to come back to let me know. Have a super week. -Kim
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Kelly Hetzer
So good! My husband is on a keto, I am not, but this was absolutely delicious. Like others I used minced garlic and added some red pepper flakes! My husband would probably like added pickled jalapeno! Thank you so much!
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Marilynn
New to keto but am I doing something wrong everytime I enter ingredients in my carb counting app it states as a bad choice do to the carbs in the pepper. Philly steak is a family favorite and this would be a meal I could make for the whole family instead off me always have to opt for a salad on most dinners
Reply
Kim
Hi Marilynn. Try using Fatsecret.com. It's free and has a fantastic data base. You do have do have to be careful adding in your foods to get the correct carb counts. Weighing you ingredients in grams and entering them is always going to give you the best numbers. That's what I do when I calculate the nutritional information. Also, be careful which items you choose. Some mayo's have sugar, but a good mayo should have zero sugar. Don't add erythritol into your dessert or you will be shocked at the carbs! Erythritol is not digested by the body and has zero calories and zero impact on blood sugar. It should be counted as zero. When entering veggies, DON'T choose the option that says, "one medium bell pepper" or whatever veggie it is. Instead, weigh the ingredient in grams and add it for the most accurate numbers. If you aren't into weighing, then do your best. I strive to provide the most accurate numbers I can, but I do make mistakes from time to time. I hope this helps. -Kim
Reply
Ciclo de Carboidratos
Those are heaven on earth
Reply
Nicole Foster
These are delicious! I made the filling and then put part of it in bell peppers for myself (as stated in your recipe) and put the rest of the filling on hoagie rolls for my family who won't touch bell peppers with a 10 foot pole. lol
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Jenny
WOW what a Great Recipe — Thanks! These were a HUGE hit! I used red and orange peppers for a little extra color. Also added a little garlic when adding the salt and pepper, YUM!
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Kim
Good! I'm glad you enjoyed the recipe, Jenny. Garlic makes everything better! Lol. Have a great day. -Kim
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Judy
A friend of mine made stuffed peppers without the precooking. They were delightfully crispy
Wonder what this might be like with cauliflower rice? Seems a little heavyReply
Kim
Thanks for sharing, Judy. I have seen many recipes for stuffed peppers using cauliflower rice. I opted to keep this one more like a traditional Philly cheesesteak ingredient-wise. -Kim
Reply
Kate
Glad to see you back. Hope all is well with you.
Reply
Kim
Thanks, Kate. I am well. I hope you are the same. -Kim
Reply
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