Going keto doesn't mean you have to say goodbye to Philly Cheesesteaks-- just the sub part! These Keto Stuffed Peppers pack all of the flavor of a Philly Cheesesteak sub, but without all of the carbs from the bread!
These Keto Stuffed Peppers are also perfect for keto meal prep! Cook up a batch (or two) at the beginning of the week, pair with a side of cauliflower rice, and you have a simple, re-heatable, and delicious keto lunch all prepped!
Preheat the oven to 350 degree F.
Heat the olive oil in a skillet over medium-high heat.
Add the onions and mushrooms to the heated skillet and cook until the onions begin to brown and soften.
Add the sliced steak and seasonings and cook until desired done-ness (well, medium-well, etc.).
Prepare the bell peppers by cutting off the tops and removing the insides (scoop out using a spoon) and placing them in a baking dish.
Add a spoonful of the meat, mushroom, andonion mixture to each of the peppers.
Add 1 slice of cheese to each of peppers on top of the Philly Cheesesteak mixture.
Top the remaining meat mixture on top of the cheese.
Bake the stuffed Philly Cheesesteak Keto Stuffed Mushrooms for 20 minutes.
Remove the baking sheet from the oven, top with the second cheese slice and broil for 3-5 minutes or until the cheese is melted and starting to brown.
Enjoy your Philly Cheesesteak Keto Stuffed Peppers alone or with a side of cauliflower rice!
4 servings
1 stuffed pepper
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
