Skip the hoagie roll and have your Philly over roasted bell peppers. These Cheesesteak Stuffed Peppers make for a delicious low-carb spin on the famous Philly cheesesteak. It’s an easy recipe and will take about half an hour of your time.
To make these, start by roasting the peppers. In the meantime, sauté the onions and mushrooms. Add the steak and cook for 3 minutes before adding the Italian seasoning. Add one slice of cheese to the bottom of each roasted pepper half and spoon the filling over. Top with the remaining cheese and broil until the cheese melts. Serve topped with fresh parsley. Enjoy!
To make the Low Carb Cheesesteak Stuffed Peppers, you will need the following ingredients:
Preheat the oven to 325 °F.
Place 2 halved bell peppers, cut side up, in a large baking dish and bake for 30 minutes or until tender.
Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ½ large sliced onion and 8 ounces sliced mushrooms. Season with salt and black pepper to taste. Cook for 6 minutes until soft.
Add 12 ounces thinly sliced steak and season with more salt and black pepper. Cook, stirring occasionally, for 3 minutes. Stir in 1 teaspoon Italian seasoning.
Add 1 cheese slice to the bottom of each roasted pepper half, top with the steak mixture, and top with another slice of Provolone cheese.
Broil the peppers for 3 minutes until golden.
Serve garnished with parsley and enjoy!
These Cheesesteak Stuffed Peppers are a low-carb, high in protein and comfort version of the famous sandwich. The roasted bell peppers are stuffed with cheese, steak, caramelized onions and mushrooms, then broiled until the cheese is bubbly. Give this recipe a try and leave a review below with your thoughts.
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