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.
Make healthy eating easy! Join our Dinner Prep Pro app.
- ZERO ADS on over 450 recipes
- Customizable weekly meal plans
- Grocery and meal prep checklists
- Bonus resource library and community
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
rich Lincicome says
Looks tasty but where is the philly cream cheese? I thought that was standard with cheesesteak…
Taylor Stinson says
I don’t believe that is what goes on a cheesesteak but I may be mistaken.
Steph says
Canned cheese whiz is the ingredient that makes it a Philly cheesesteak, for whatever that’s worth 😂🤷🏻♀️
Cece says
Only if you want it wit whiz. Sharp Provilone or even American cheese are frequently offered here in Philly.
This recipe is delicious just as written. It’s a stuffed pepper so it’s not authentic but it’s low carb and delish
Cece says
Cream cheese never belongs on a cheesesteak. Philadelphia cream cheese isn’t even from Philadelphia btw
Erica says
I meal prepped this for dinner this week. I put it all together up until the last bake. I am going to bake them each night so they are as close to fresh as possible. I haven’t actually tasted them yet BUT everything looks and smells great. You can’t go wrong with these flavors so I have no doubts of how delish it will be. Serving with a side salad and baked sweet potato.
Thanks for helping me keep on track with such a great recipe!
Taylor Stinson says
I’m so happy you prepped them Erica, sounds like a great way to bake them fresh 🙂 So glad I could help!!
Lisa H says
Really delicious and even my kids liked it! I did it the “long way” for softer peppers and would recommend leaving the meat for the last 15 minutes also. The meat was kind of overcooked but still came out delicious.
Gerrie Bradbury says
Hi, this looks great but my family cant eat Mushrooms. What could I substitute for this ingredient so it is just as thick and filling.
Taylor Stinson says
Hi Gerrie – I’m wondering if zucchini or eggplant might work. I honestly don’t know of a good mushroom substitute myself. Here is a list I found that might be helpful. https://recipefairy.com/mushroom-substitutes/
Eileen says
Loved this recipe. I will bake the peppers a little longer, hubby didn’t like it crunchy. I
used Korean styled sliced beef instead of the Steak. It tasted great. I made a double batch.
Taylor Stinson says
I’m so happy you enjoyed 🙂
Kristie Vang says
I made this tonight. I was thinking just salt and pepper isn’t tasteful but it works with the mushroom and cheese. I didn’t have a red bell pepper so I left it out and I used a whole yellow onion. Still good without it.
Taylor Stinson says
So happy you enjoyed Kristie 🙂
Sharon Sheldon says
First of all this looks really good! Can’t wait to try it. I was wondering though, how much a serving was? I am assuming 1/2 a pepper put wanted to confirm.
Taylor Stinson says
One pepper is a serving 🙂
Jess says
How big should the sirloin be and about how many ounces per pepper?
Also, 2 halves is one whole serving,
Taylor Stinson says
Hey Jess – about 1/2 lb will work!
Jess says
Thank you!
Jeffinidaho says
Fantastic. I added jalapeño and Anaheim pepper as well sprinkles of crushed red pepper flakes..
Julie says
I’m a late bloomer cook. What side did you recommend to compliment this wonderful dish? I’m going to try it this week in order to test run for incoming guests at the end of the month.
Taylor Stinson says
Hey Julie! A simple side salad or some roasted potatoes would work great with this dish! 🙂