These Philly Cheesesteak Stuffed Peppers are a delicious low carb spin on the famous sandwich and they are ready in just 30 minutes!
Ingredients and substitutions
- Olive oil – swap out for any neutral cooking oil like canola oil or grapeseed oil.
- Green peppers – feel free to use any colour bell pepper of your choice.
- Sirloin steak – go for any steak that’s about 1” thick. You could also use ground beef, ground turkey, chicken breast or another protein of your choice.
- Sliced mushrooms – I used a packaged of sliced button mushrooms but any kind of mushrooms will work.
- Red pepper – see substitution notes above for green peppers.
- Red onion – yellow or white onion can be used in a pinch.
- Mozzarella cheese – Swiss cheese would also be yummy on these stuffed peppers.
- Salt & pepper – to taste.
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How to make Philly cheesesteak stuffed peppers
- Bake the peppers.
- Sear the steak.
- Sauté the veggies.
- Stuff the peppers.
- Top with cheese.
- Bake and then serve!
Making keto stuffed peppers
While this meal is low carb, at 12 grams of net carbs per serving, it's not low enough for keto. With a few easy swaps, you can easily make this recipe keto friendly!
If you're following a keto diet and want to bring the carb count even lower, try these solutions:
- Zucchini boats are a great alternative to the green bell peppers since they've got just a little over half as many net carbs.
- Green onions/scallions are a safer bet for keto recipes because they have about half the carbs as red onion.
Making these simple changes will bring the net carb count down to about 6 grams of carbs per serving.
Frequently Asked Questions
Bell peppers aren’t a necessity in Philly cheesesteak – the main components of an authentic Philly cheesesteak sandwich are bread, steak, cheese and onions. A lot of places add peppers because they provide a nice crunch, but adding them isn’t a hard and fast rule. This recipe combines all your favourite flavours of the classic sandwich but without all the carbs!
There’s no boiling required for this stuffed pepper recipe. You just need to cook the peppers for about 10 minutes in the oven at 400° Fahrenheit before stuffing them. After you’ve stuffed them, cook them for another 15 minutes.
Some people like to have a softer pepper “shell” instead of a firmer one. If this is you, it's really easy to make them that way! Heat your oven to 375° Fahrenheit instead of 400° Fahrenheit. Stuff the peppers but leave off the cheese and cover them with aluminum foil. Bake for an hour before removing the foil lid, then add the cheese, salt and pepper. Bake for another 5 to 10 minutes until the cheese melts then serve!
Crispy roasted potatoes are the perfect companion for these stuffed peppers! Cube them, oil them up, and season them before tossing them in the oven with the empty green pepper halves. Then they'll all finish up together! You can also serve your stuffed peppers with a side of cauliflower rice to keep the carbs down.
Storing and reheating
These stuffed peppers are great for meal prep. You can even assemble the peppers the day before and store them in the fridge before their final bake! Just add 10 minutes on to the baking time and you’ll be good to go.
You can store the leftovers in the fridge in glass meal prep bowls for 3 to 5 days. Reheat them in the oven in a foil-covered baking dish for 30 minutes at 375° Fahrenheit with some fresh cheese over top. You could also reheat them in the microwave, but the peppers will get a bit soggy using that method.
Can you freeze stuffed peppers?
Yes, you can! The texture won't be exactly the same, but they do fare pretty well in the freezer. Cover and freeze your fully cooked peppers in the baking dish once they're totally cooled. They should last in the freezer for up to 3 months.
When you’re ready to enjoy, let them defrost in the fridge overnight then bake them uncovered in the oven for 30 minutes at 375° Fahrenheit. Alternatively, you could freeze the steak and vegetable mixture by itself and then add it to fresh peppers and bake as normal.
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More stuffed pepper recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on packing these peppers up for lunch.
- I get all my grass-fed beef (including steaks!) from Butcher Box.
Philly Cheesesteak Stuffed Peppers {Low Carb}
Ingredients
- 2 tbsp olive oil, divided
- 4 green peppers, cut in half and deseeded
- 1 (8oz) sirloin steak
- 1 1/2 cups sliced mushrooms
- 1/2 red pepper, sliced
- 1 small red onion, sliced
- 2 cups mozzarella cheese, grated
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season generously with salt and pepper and bake in a 9×13 dish covered with tin foil for 10 minutes.
- Add remaining 1 tbsp of olive oil to a large frying pan and heat over high heat until oil is smoking. Add steak, season generously with salt & pepper, then sear for 1 minute per side. Remove from heat and slice very thinly across the grain.
- In the same skillet, add mushrooms and cook until they start to release juices, about 2 minutes. Add onions and red pepper, sauteeing for 2-3 minutes until tender and seasoning with salt and pepper.
- Meanwhile, remove green peppers from oven. Divide steak and veggies among peppers then top with cheese. Bake for 15 minutes or until cheese is melted. Remove and serve!
Video
Notes
Nutrition
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Comments & Reviews
Lisa says
This looks amazing! If I wanted to “prep” this ahead to make it even faster during the week, how would you recommend I go about doing that? Pre-cooking the insides and then freezing? Or chop, freeze raw, and then cook when ready for a meal? Thanks!
Taylor Stinson says
I wouldn’t recommend freezing this recipe ahead of time when prepping. In a pinch, you could cook the filling and freeze but that’s the only part I would prep ahead. We do actually offer prep ahead instructions in our meal planning app, Dinner Prep Pro. If you’re interested for more recipes, I recommend checking it out 🙂 https://thegirlonbloor.com/dinner-prep-pro/
Marie says
This was delicious and filling. I added a bit of Worcestershire and Santa but very little to add a bit of flavour
Toni says
l used ribeye (caught it on sale) and half smoked provolone and half mozzarella A-MAZING!
Thank you for sharing!
Toni
Farmville, VA
Taylor Stinson says
I’m so happy you enjoyed 🙂
Melanie says
I’ve made these using deli beef. Just a little quicker in a pinch. The only other thing I do, is to brush balsamic vinegar inside the pepper prior to filling. They are delicious and healthy.
Taylor Stinson says
That is such a great tip! Thank you for sharing!
Barb says
Thank you for the recipe it is wonderful we all loved it looking forward to the next time I make it
Taylor Stinson says
I’m so happy you enjoyed 🙂