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.
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!
Comments & Reviews
Janet says
I used ribeye steak instead. And a little season salt and garlic. So yummy!!!
Taylor Stinson says
Ooooooh sounds delish!!!
Cathy says
Just wanted to let you know I tried this recipe tonight and it is delicious, did not miss the traditional bun at all in fact this was so much better! Will definitely make this again, thank you!
Taylor Stinson says
So happy you liked them Cathy!!! Thanks for sharing 🙂
Brenda says
Why so many sugars?
I have to watch my sugars..
Why high carbs?
It looks delicious….just not sure about the sugars and carbs…
Taylor Stinson says
Hi Brenda – I provide estimated nutritional values as an added bonus to the recipes. I’m not a nutritionist so I could not tell you exactly where the carbs and sugars are coming from. I would guess from the veggies as vegetables naturally have some sugars (the bell peppers?) and carbs. 7g of sugar and 15g of carbs really are not very high for either, especially the carbs (only 5% of your daily serving size which is extremely low for a meal).
ashley says
How many peppers is one serving?
Taylor Stinson says
Hey Ashley! One pepper (or two pepper halves) is a serving 🙂
Vida says
How do you store and how long do they last for meal prep purposes….looks amazing 😍
Taylor Stinson says
Thanks so much Vida!! You can store them in glass or plastic containers (one or two peppers is one serving size) and they should last 3-5 days in the fridge!
Shannon says
I cooked the peppers about 15 min in the oven so they were a tad softer and added some red pepper and onion sauce/ marinade i had in the fridge to the onions and mushrooms. Turned out great!
Taylor Stinson says
So happy you liked them Shannon! Cooking ahead of time is a great way to extract more flavour from the peppers if you have the time! 🙂
Anibas says
Do they still sell tin foil? My store only sells aluminum foil. Will that work?
Taylor Stinson says
Yes, it’s the same thing!
someone says
It’s actually not the same thing. Tin foil was made of tin. Today aluminum foil is most commonly used because it doesn’t affect food flavor like tin foil did, and it is made from aluminum.
Bobbie says
I was so excited to make this and looked so yummy! But my husband and I were disappointed! It was very bland! I used salt pepper and even garlic. But, still no flavor.
Taylor Stinson says
Sorry you feel that way Bobbie! Sometimes all you need is a little bit of extra salt to season all the ingredients. I personally found these peppers full of flavour but to each their own!
Ashleigh says
Agree! These are okay but need more seasoning – garlic or steak sauce. Also, the green peppers need more than 15 minutes to soften them. Great concept though. Will be making them again with some flavour tweaks.
Taylor Stinson says
Glad you liked them Ashleigh! A little bit of extra salt may be all you need!
Julie says
Do you use 8 whole green peppers
Or do I want 8 halves?
Taylor Stinson says
Hey Julie – sorry it’s 4 green peppers and 8 halves! I’ve updated the recipe to reflect this 🙂
Karly says
I need this in my life! I know whats for dinner tonight!
Jim Braden says
It does look so delicious!
Taylor Stinson says
Thank you 🙂