Philly Cheesesteak Stuffed Peppers

Everybody's favourite Philly Cheesesteak flavours in low carb and high protein stuffed peppers. This Philly Cheesesteak Stuffed Peppers recipe is a healthy and easy meal idea made with steak, mushrooms, onions, and cheese!

Course Main Course, Main Dish

Cuisine Healthy, Keto, low carb

Keyword philly cheesesteak stuffed peppers, stuffed peppers, stuffed peppers recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 441kcal

Author Chrissie

Equipment

Ingredients

1 tablespoon olive oil
1 tablespoon butter
4 medium onions thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
1/3 cup beef stock or use red wine, if desired
3 cups sliced white mushrooms
12 ounces steak we recommend top sirloin or ribeye
1 1/3 cup shredded cheese we recommend provolone, Emmentaler (Swiss cheese), or mozzarella
4 large green peppers

US Customary - Metric

Instructions

Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet or large baking dish by lining it with parchment paper.
Wash and dry the green peppers. Slice them in half from top to bottom and discard the seeds inside. Place the pepper halves open-side up on the baking sheet.
Once the oven reaches 375 degrees Fahrenheit, add the empty peppers to the oven for 10 minutes.
Heat a large skillet over medium heat and add the olive oil and butter.
When the butter has melted, add the sliced onions and cook for about 7-10 minutes, until the onions are very soft and have begun to caramelize.
Add the salt, pepper, thyme, sliced mushrooms and beef stock (or red wine, if using), and stir well.
Continue to cook for another 7-10 minutes until the mushrooms are soft and cooked through and the liquid has evaporated.
While the mushrooms and onions are cooking, slice the steak into thin strips (about 1/3 inch thick) and add them to a bowl.
Remove the baking sheet with the pepper halves from the oven after 10 minutes and set the baking sheet aside while you finish preparing the filling.
Once the mushrooms and onions are cooked and soft, add the mixture to the bowl with the steak, and 2/3 cup of the shredded cheese. Mix very well.
Divide the mixture evenly between the 8 pepper halves on the baking sheet and stuff the peppers with the steak mixture.
Top each one with the remaining cheese.
Bake for 15-20 minutes at 375 degrees Fahrenheit and then broil for about 1-2 minutes (depending on the strength of your broiler) to brown the cheese on top.
Serve and enjoy!

Notes

Storage Instruction

Cool completely after baking and store in an airtight container in the fridge for up to 3 days.

Reheating Instructions

Reheat in the oven until heated through or microwave to reheat.

Freezer Instructions

Freeze these stuffed peppers in an airtight container or freezer bag after baking. Thaw in the fridge for 24 hours and reheat in the oven or microwave until heated through.

Make Ahead Instructions

Follow the recipe as directed until the peppers are stuffed and ready to bake. Store them in the fridge, covered, or in an airtight container, and bake within 24 hours.

Nutrition