These Philly Cheesesteak Stuffed Peppers are filled with tender steak, mushrooms, onions, and topped with provolone cheese. This recipe is also keto friendly, and high in protein. The best part is that these stuffed peppers are super easy to make.

Serve with cauliflower rice, or enjoy them all on their own for a delicious low carb meal!

What type of steak to use

For this recipe, I decided to use top round steak which is the same type of steak that is typically used for stir fry. It's fairly affordable and cooks easily in a skillet while still remaining tender.

Some other steak options for Philly cheesesteak stuffed peppers include ribeye, New York strip, or sirloin. You could use ground beef as an alternative to steak.

How to slice the peppers

You have 2 options when it comes to slicing the peppers. 

Option 1: Slice the bell pepper in half from top to bottom. Then, remove the stem and seeds with your hand. You should end up with 2 separate halves of the bell pepper that can be stuffed.

Option 2: Lay the bell pepper on its side, and slice the top of the bell pepper off. Remove any seeds from the center of the bell pepper. You should have a cup-shaped bell pepper that can be stuffed.

Do I need to cook the bell peppers before stuffing them?

While it's not required, I do recommend baking the peppers in the oven before stuffing them. This will make the bell peppers tender, and eliminate the raw pepper taste. I usually make the steak filling, while the peppers are baking.

Ingredients you'll need

• Bell Peppers - You can use green, red, or yellow bell peppers for this recipe. I used green, as they have the least amount of carbs.
• Steak - I used top round steak, but you could also use ribeye, New York strip, sirloin, or ground beef. You'll want to cut the steak into thinly sliced strips before cooking.
• Seasonings - We'll be using salt, pepper, onion powder, and garlic powder.
• Mushrooms - Mushrooms add a nice layer of flavor. They are also low in carbs.
• Onions - Onions are a staple in Philly Cheesesteak. You can omit them if you want a lower carb count.
• Worcestershire Sauce - The Worcestershire sauce adds flavor and compliments the beef very well.
• Provolone Cheese - Provolone is commonly used in Philly Cheesesteak. 

How to make Philly cheesesteak stuffed peppers

Step by step instructions:

Step 1. Slice the bell peppers in half from top to bottom. Remove the stem and the seeds.

Step 2. Arrange the bell peppers in a casserole dish, and coat each bell pepper half lightly with olive oil. Bake in the oven at 375 degrees for 20 minutes.

Step 3. In a large skillet over medium-high heat, saute the onions and mushrooms until they are tender. Then add the steak, seasonings, and Worcestershire sauce. Cook everything together just until the steak is browned, about 7 minutes.

Step 4. Spoon the steak mixture into the peppers, and top each pepper with a slice of provolone cheese.

Step 5. Bake in the oven for 15 minutes. Optional: Broil for an additional 3 - 5 minutes until the cheese is bubbly. Enjoy!

What to serve with stuffed peppers

Stuffed peppers pair well with cauliflower rice, a garden salad, asparagus, or a nice soup. Stuffed peppers are also great on their own, as they can serve as a full meal by themselves.

FAQs:

• Do stuffed peppers need to be covered when you bake them? No, stuffed peppers do not need to be covered when you bake them.
• Can you freeze stuffed peppers? Yes, you can freeze stuffed peppers. Simply place them in an airtight container, or wrap them individually with plastic wrap before freezing. Reheat the peppers in the oven when you are ready to eat them.

More low carb recipes:

• Philly Cheesesteak Casserole
• Mexican Style Keto Stuffed Peppers
• Low Carb Bacon Cheeseburger Casserole
• Best Keto Meatloaf
• Tex Mex Zucchini Boats