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Have you low-carb eating friends feel you’ve been missing out on your favorite sandwiches? Well, have I got an amazing healthy alternative for a classic for you… the Philly Cheesesteak Stuffed Peppers! You will not even miss the bun. Promise!
Thinly sliced beef, caramelized onions and mushrooms, and tons of ooey, gooey cheese, all seated in a softened bell pepper… it’s glorious!
The trick to getting that deep Philly flavor is to really caramelize those onions and mushrooms. They take about 30 minutes to get them to the point where the onions are truly translucent and the mushrooms with a bit of a crust. So be patient when making this recipe. It is WORTH it.
And you should also know that if you accidentally cut the curved tops off the pepper, it might cause the cheese to melt out onto the pan. (Whoops! See how I did that to the one on the left?) Any cheese draping off over the pepper will melt out onto the pan, just keep that in mind.
But once it’s out of the oven, oh my…. Here I’ve cut into my pepper so you can see the inside. Cheese on the bottom, cheese on top, and a savory mix of roast beef, mushrooms, and onions of magnificent depths! SO GOOD.
Depending on how far along you are post bariatric surgery, you might only need one half of the pepper as a full meal, or you might eat two. But if you do need to save some for later, they do heat up really well in the microwave over the next couple days.
Philly Cheesesteak Stuffed Peppers (Low-Carb, Keto)
- 2 bell peppers any color you like
- 1 tbsp olive oil
- 1/2 large yellow onion sliced
- 4 oz mushrooms sliced
- 8 slices thinly-sliced deli roast beef no sugar added, chopped into thin strips
- 1/2 tsp garlic powder
- salt and pepper to taste
- 8 slices provolone cheese
- Preheat oven to 400 degrees F.
- Carefully cut out the stem of each bell pepper. Slice the pepper in half, length-wise. Use a paring knife to remove the ribs of the pepper, and any remaining seeds. Place each half onto a baking sheet. Bake for 20 minutes. When they are finished, remove them from heat and set aside.
- While bell peppers are baking, preheat a large skillet over medium heat. Add olive oil.
- When olive oil is heated through and ripples, add onions and mushrooms. Saute and stir for a minimum of 20 minutes, or until the onions and mushrooms are caramelized. This may take up to 30 minutes. Add roast beef and spices, and stir until heated through.
- Place in each pepper a slice of provolone cheese. You may need to break it up, to make sure it fits inside the pepper and doesn't hang over its edges.
- Evenly spoon mixture of roast beef, onions, and mushrooms into the bell peppers.
- Chop the remaining two slices of provolone cheese in half. Place over peppers. If the edges are hanging over, you may want to cut them more to make sure they sit on top and won't melt over the edge of the peppers while baking.
- Place baking sheet back into the oven and bake 15 minutes.