Philly Cheesesteak Stuffed Peppers {Low Carb}

4.93 from 227 votes

These Philly Cheesesteak Stuffed Peppers are a delicious low carb spin on the famous sandwich and they are ready in just 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 355kcal

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 on a parchment-lined baking sheet for 10 minutes.
Optional step for more tender beef (skip if you’re in a rush): Add 1 tsp cornstarch and 1 tsp baking soda to sliced steak. Toss to combine and let sit for at least 10 minutes to tenderize the steak.
Add remaining 1 tbsp of olive oil to a large frying pan and heat over medium-high heat. Add steak, season generously with salt & pepper, then sear for 1 minute per side. Remove from heat and set aside.
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 just tender, seasoning with salt and pepper.
Meanwhile, remove green peppers from oven. Divide steak and veggies among peppers then top with cheese. Bake for 10 minutes or until cheese is melted. Remove and serve!

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.