Philly Cheesesteak Stuffed Peppers

While this dinner is low carb, at 12g of net carbs per serving it’s not low enough for keto. In any case, it’s a simple enough thing to fix!

So in case you’re following a keto diet and need to bring the carb check even lower, attempt these arrangements:

Green onions/scallions are a more secure wager for keto plans since they have about a large portion of the carbs as red onion.

Zucchini pontoons are an incredible option in contrast to the green ringer peppers since they have only somewhat over half the same number of net carbs.

Making these basic changes will bring the net carb check down to about 6g per serving!

Philly Cheesesteak Stuffed Peppers

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Recipe by thegirlonbloorCourse: MainCuisine: AmericanDifficulty: Easy


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These Philly cheesesteak stuffed peppers have the same flavors, but without the carbs! Stuffed peppers always make for a great meal,


  • 2 tbsp olive oil, divided

  • 4 green peppers, cut in half

  • 1 (8oz) sirloin steak

  • 1 1/2 cups ┬ásliced mushrooms

  • 1/2 red pepper, sliced

  • 1 small red onion, sliced

  • 2 cups mozzarella cheese, grated

  • Salt and pepper to taste


  • Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season with salt and pepper and bake in a 9×13 dish covered with tin foil for 10 minutes.
  • Add remaining 1 tbsp of olive oil to a large frying pan and heat over high heat until oil is smoking. Add steak, season with salt & pepper, then sear for 1 minute per side. Remove from heat and slice very thinly across the grain when cool enough to handle.
  • In same skillet, add mushrooms and cook until they start to release juices. Add onions and red pepper, sauteeing for 2-3 minutes until tender and seasoning with salt and pepper.
  • Meanwhile, remove green peppers from oven. Divide steak slices and veggies among peppers then top with cheese. Bake for 15 minutes or until cheese is melted. Remove and serve!


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