Philly Cheesesteak Stuffed Peppers
ChefRhonda PlataDifficultyIntermediateCraving a Philly cheesesteak sandwich but know you can't indulge because you're on the ketogenic diet? Well, we've got a recipe alternative for you! Instead of processed grains, swap out the bread for red bell peppers instead! These Philly cheesesteak stuffed peppers are packed full of flavor, healthy fats, and protein, without the carbs! One serving is 9g of net carbs per serving, which is a little on the higher end for a ketogenic diet, but can be managed as a meal if additional carbohydrates eaten throughout the day are minimal.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 444
- % Daily Value *
- Total Fat 29g45%
- Total Carbohydrate 13g5%
- Dietary Fiber 4g16%
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 325 degrees F.
Arrange the red bell pepper halves on a parchment-lined baking sheet and bake for 30 minutes.
Meanwhile, heat the oil in a large skilled over medium-high heat.
Cook the onion and green bell pepper until soft. This should take about six minutes.
Season with salt and pepper.
Add the steak and cook until desired. This will take around 3 minutes for medium-cooked steak. Set aside.
Remove the red bell peppers from the oven and add one slice of provolone to the bottom of each.
Top with the steak mixture and then an additional slice of provolone cheese.
Set the oven to broil and return the philly cheesesteak stuffed peppers to the oven again.
Cook for 3 to 5 minutes or until the cheese has melted and is golden brown.
Enjoy your Philly cheesesteak stuffed peppers and store them in an air-tight container in the fridge!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 325 degrees F.
Arrange the red bell pepper halves on a parchment-lined baking sheet and bake for 30 minutes.
Meanwhile, heat the oil in a large skilled over medium-high heat.
Cook the onion and green bell pepper until soft. This should take about six minutes.
Season with salt and pepper.
Add the steak and cook until desired. This will take around 3 minutes for medium-cooked steak. Set aside.
Remove the red bell peppers from the oven and add one slice of provolone to the bottom of each.
Top with the steak mixture and then an additional slice of provolone cheese.
Set the oven to broil and return the philly cheesesteak stuffed peppers to the oven again.
Cook for 3 to 5 minutes or until the cheese has melted and is golden brown.
Enjoy your Philly cheesesteak stuffed peppers and store them in an air-tight container in the fridge!
New to Keto…what other kind of cheese would work for this? I don’t care for provolone. Cheddar? Pepper Jack?
Feel free to change out the cheese with your favorite choice!