Keto Philly Cheesesteak Stuffed Peppers

Why You’ll Love This Recipe

This isn’t just another stuffed pepper recipe – it’s a game-changer for anyone following a low carb diet or trying to satisfy those comfort food cravings without derailing their health goals. The combination of seasoned ground beef, sautéed onions, mushrooms, and melted cheese creates that authentic Philly flavor profile we all know and love.

Plus, bell peppers make the perfect vessel. They’re naturally low in carbs, packed with vitamins, and they get perfectly tender in the oven while still holding their shape. It’s like nature designed them specifically for stuffing!

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (80/20 works best)
• 1 medium onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup shredded provolone cheese
• 1/2 cup cream cheese, softened
• 2 tablespoons olive oil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Prep the peppers: Preheat your oven to 375°F. Cut the tops off the bell peppers and remove all seeds and membranes. If needed, trim a small slice from the bottom so they stand upright. Place in a baking dish with about 1/4 inch of water in the bottom.
2. Cook the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes). Season with salt and pepper. Remove beef and set aside.
3. Sauté the veggies: In the same skillet, add remaining olive oil. Add diced onion and cook until softened, about 4 minutes. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Add garlic and cook for another minute.
4. Combine the filling: Return the cooked beef to the skillet with the vegetables. Add Worcestershire sauce, Italian seasoning, and paprika. Stir in the softened cream cheese until well combined and creamy. Remove from heat and let cool slightly.
5. Stuff the peppers: Divide the beef mixture evenly among the four peppers, packing it down gently. Top each pepper with shredded provolone cheese.
6. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until peppers are tender and cheese is golden brown.
7. Serve: Let cool for 5 minutes before serving. Garnish with fresh parsley and enjoy!

Nutritional Information

Recipe Variations & Substitutions

Pro Tips for Perfect Results

• Choose the right peppers: Look for peppers that can stand upright easily. If they won’t stand, trim a tiny bit off the bottom.
• Don’t skip the water: The water in the bottom of the baking dish creates steam that helps cook the peppers evenly.
• Let it rest: Allow the filling to cool slightly before stuffing – this prevents the peppers from getting soggy.
• Make ahead friendly: You can stuff the peppers up to a day ahead and bake when ready to serve.
• Freeze for later: These freeze beautifully! Wrap individually and freeze for up to 3 months.

Frequently Asked Questions

Storage & Meal Prep

These keto stuffed peppers are meal prep champions! Store leftovers in the refrigerator for up to 4 days in airtight containers. They actually taste even better the next day after all the flavors have had time to meld together.

For meal prep, I like to make a double batch on Sunday and portion them out for easy weekday dinners. Just pop one in the microwave and you’ve got a satisfying, low-carb meal ready in minutes.

There you have it – my go-to recipe for when I’m craving all the comfort of a Philly cheesesteak without the carb overload. These stuffed peppers prove that eating healthy doesn’t mean giving up the foods you love; sometimes it just means getting a little creative with how you serve them.

Trust me, once you try these, you’ll wonder why you ever needed the bread in the first place!