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These Keto Philly Cheesesteak Stuffed Peppers are satisfyingly good. So good that it’s hard to believe they’re also low-carb, paleo, and gluten-free!

Keto Philly Cheesesteak Stuffed Peppers | Keto Meal Prep

These Keto Philly Cheesesteak Stuffed Peppers are satisfyingly good. So good, that it’s hard to believe they’re also low-carb, paleo, and gluten-free!

Categories Clean Eating. Gluten-Free, Easy, Easy Weeknight Dinner, Healthy Eating, keto, make-ahead, Meal Prep
Difficulty Easy
Keyword keto philly cheesesteak, keto philly cheesesteak stuffed peppers
Prep Time 30 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 550 kcal
Author Lacey Baier

Ingredients

  • 4 large green bell peppers
  • 1 tbsp olive oil, plus more to grease baking dish
  • 2 lbs. ribeye, thinly sliced (easier if slightly frozen for 15-30 minutes)
  • 1/2 tsp sea salt, divided
  • 1/2 tsp ground black pepper, divided
  • 1/2 tsp garlic powder, divided
  • 2 white onions, thinly sliced
  • 8 oz mushrooms, thinly sliced
  • 2 cups + 1/3 cup shredded provolone cheese, divided

Instructions

  1. Preheat oven to 375 degrees F and lightly grease a 9x16 casserole dish with olive oil. Set aside..

  2. Slice the bell peppers in half through the stem and remove the seeds, keeping the bell peppers intact.
  3. Place the bell pepper halves, cut-side-up into the greased baking dish. Lightly season with half of the sea salt, ground black pepper, and garlic powder.

  4. Place the casserole dish into the oven, and bake in the oven for 20 minutes, or until the bell peppers start to become tender.

  5. Remove the bell peppers from the oven, and increase the heat to 400 degrees F.

  6. In a large skillet, heat olive oil over medium-high heat.

  7. Add the sliced ribeye to the pan, and season with remaining sea salt, ground black pepper, and garlic powder.

  8. Cook until the edges of the beef are mostly browned but the centers are still pink. Then, remove from the pan and set aside on a plate, reserving the drippings in the pan.

  9. Add the onions and mushroom to the drippings in the pan, and cook over medium-high heat until the onion is tender, about 8-10 minutes.
  10. Then, return the cooked steak to the pan, and toss to combine.
  11. Add in the provolone cheese, and toss to incorporate as the cheese melts.
  12. Divide the ribeye mixture into the cooked bell peppers, filling them evenly.
  13. If desired, sprinkle an additional 1/4 cup shredded provolone cheese over the top of each stuffed bell pepper, and place into the oven.

  14. Bake for 5 minutes to melt the cheese, then remove from the oven, and allow to cool.
  15. Store two halves in meal prep containers, and keep refrigerated for up to 4-6 days.

  16. To reheat, heat in microwave for 3 minutes.
  17. Store in the freezer in an air-tight container for up to 2 months.

Recipe Video

Nutrition Facts
Keto Philly Cheesesteak Stuffed Peppers | Keto Meal Prep
Amount Per Serving (1 meal)
Calories 550 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 15g75%
Cholesterol 138mg46%
Sodium 415mg17%
Potassium 896mg26%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 5g6%
Protein 47g94%
Vitamin A 474IU9%
Vitamin C 100mg121%
Calcium 40mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.