Philly Cheesesteak Stuffed Peppers {Low Carb}
These Philly Cheesesteak Stuffed Peppers are a delicious low carb spin on the famous sandwich and they are ready in just 30 minutes!
Servings: 4 servings
Calories: 355kcal
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 9x13 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
If you want to make this recipe with ground beef, cook it on the stovetop then drain well before stuffing the peppers.
For a softer shell, cook the stuffed peppers for an hour at 375 F. Add on the cheese, cook for another 5-10 minutes, then serve.
Store the leftovers in the fridge for 3-5 days. Reheat in a foil-covered dish in the oven for 30 minutes at 375 F.
Freeze the stuffed peppers for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 355kcal | Carbohydrates: 12g | Protein: 27g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 79mg | Sodium: 391mg | Potassium: 639mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1403IU | Vitamin C: 122mg | Calcium: 319mg | Iron: 2mg