Are you in the mood for a Philly cheesesteak? Skip the carb overload with the classic sandwich and make these easy keto cheesesteak stuffed peppers instead! It’s such an easy dish to whip up, and it’ll totally satisfy that craving.
Best of all, this dish is ready in about 30 minutes, and you can easily double (or triple!) the recipe to feed a big crowd. Plus, these reheat really well, which makes them perfect to bring to work. They’re also great to prepare in advance for the week, if you like to food prep!
I originally tried making these with strips of flank steak in them, but they were really messy to eat. When biting into them, the steak would pull out of the peppers. This made a mess but also left the rest of the pepper sad and bare.
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I really like making these with ground beef. For one thing, it keeps the cost really low. It also makes the peppers easier to eat, with or without a fork! The cool thing is, you can totally serve this as a nice little appetizer by cutting the peppers into smaller strips.
Gather Your Ingredients
For this simple keto cheesesteak stuffed peppers recipe, you’ll need just a few ingredients.
- 1 pound of ground beef
- 4 bell peppers (any color – go with green if you want a traditional taste)
- 1/2 cup onions, diced
- 1/2 cup mushrooms (optional)
- 1 cup shredded mozzarella cheese, plus a bit more for topping
- 1 tablespoon of butter
- salt & pepper
I use a ceramic skillet to cook the ground beef in. I finally broke down a few years ago and bought a ceramic pots & pan set. The only regret I have is not buying them sooner! Seriously, these bad boys are perfect for cooking everything in. Nothing sticks to them (even cheese!) and cleaning them is super fast and easy. Plus, they’re ceramic and not Teflon, so I have the added peace of mind in knowing that there’s no yucky chemicals being cooked into my food.
Prep & Cook Your Keto Philly Cheesesteak Stuffed Peppers
To cut down on time, I like to prep the veggies while cooking the meat. If you’re not rushed for time, feel free to prep then cook, or whatever suits your fancy!
Set your oven to 350F. Add the butter to a pan and heat it to medium heat. While the butter is melting, dice your onions and slice your mushrooms.
Once the butter is melted, add them to the pan and cook for 2-3 minutes until the onions are translucent.
Now add the ground beef to the pan and begin browning it. Stir it to mix everything together.
While the ground beef is cooking, prep your peppers. Cut off the tops, then cut them in half vertically (from top to bottom). Remove the seeds and ribs from the peppers. Place the peppers on a baking sheet. Remember to continue to stir and cook the ground beef!
Once the ground beef is cooked, drain it, then return it to the pan. Add in the cup of cheese and stir it in until melted and combined. Remove it from the heat.
If you’re a super cheese lover like me, add a bit of mozzarella cheese into the peppers first.
Now spoon the beef mixture into each pepper until they’re about 3/4 full. Then sprinkle some more mozzarella cheese over the peppers.
Pop the peppers in the oven and bake them for about 20 minutes, until the cheese is golden brown.
Plate it up, serve it, and gobble it down!
Easy Keto Philly Cheesesteak Stuffed Peppers
Keto version of philly cheesesteak. These keto cheesesteak stuffed peppers are filling and delicious!
Ingredients
- 1 pound ground beef
- 4 bell peppers
- 1/2 cup onions, diced
- 1/2 cup mushrooms (optional)
- 1 cup shredded mozzarella cheese + a bit extra for topping
- 1 tablespoon butter
- salt & pepper to taste
Instructions
- Preheat oven to 350F.
- Prep peppers: cut off tops, cut into halves, remove seeds. Place peppers on a baking sheet.
- Place butter in a pan and heat to medium heat.
- Once butter melts, add onions and mushrooms (if using). Cook until onions are translucent (about 2-3 minutes).
- Add ground beef, salt and pepper, to the pan and cook until beef is browned (about 5 minutes). Drain when done.
- Add beef mixture back to pan, then add in cheese. Stir until cheese is melted and everything is well incorporated. Remove from heat.
- Spoon beef filling into pepper halves until full.
- Sprinkle more mozzarella cheese over the top of the peppers.
- Bake for about 20 minutes. They're done when the cheese on top is golden brown.
- Plate, serve, and enjoy!
Notes
If you'd like more cheese variety, provolone goes great on these.
Serving size is 2 stuffed pepper halves.
Nutrition Information:
Serving Size: 2 halvesAmount Per Serving: Calories: 542Total Fat: 34gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 137mgSodium: 409mgCarbohydrates: 14gNet Carbohydrates: 10gFiber: 4gSugar: 0gProtein: 45g
Easy Appetizer Twist
If you’d like to serve these as an appetizer, cut your pepper halves in half again. You will get a total of 4 pieces from 1 pepper this way. This size is easy to grab and eat with your fingers!
This keto cheesesteak stuffed pepper recipe is great because it’s so simple to double or triple to feed a large group. It’s also a budget friendly option thanks to the few ingredients and use of ground beef instead of steak!
Were These Keto Cheesesteak Stuffed Peppers a Hit?
How did you guys like this recipe? Did you try it as an appetizer or meal? What did you serve it with?
Share with us below!
Be sure to pin this recipe so you can find it easily for next time!
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Be sure to check out the recipes page for even more delicious keto recipes!