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Savory Keto Philly Cheesesteak Stuffed Bell Peppers

Keto Philly Cheesesteak Stuffed Bell Peppers - featured image
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A keto-friendly twist on the classic Philly cheesesteak using stuffed bell peppers filled with seasoned ground beef, sautéed onions, and melted provolone cheese. This easy and delicious recipe is perfect for low-carb diets and quick weeknight dinners.

Ingredients

Scale
  • 4 medium bell peppers (green or red)
  • 1 pound (450g) ground beef (80/20 recommended)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 slices provolone cheese (about 4 ounces or 115g), shredded or sliced
  • 1 tablespoon butter
  • 1/4 cup (60ml) beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly cracked black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: fresh parsley for garnish
  • Olive oil for brushing peppers

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off each bell pepper and remove seeds and membranes. Set aside the tops for later use if desired. Lightly brush or spray the outsides with olive oil.
  3. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced onions and sauté for 5-7 minutes until soft and translucent.
  4. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
  5. Push the onions and garlic to one side of the pan and add the ground beef. Break it up with a spatula and cook until no longer pink, about 6-8 minutes.
  6. Season the beef mixture with salt, pepper, and Worcestershire sauce. Stir to combine.
  7. Pour in 1/4 cup beef broth and let simmer for 2-3 minutes until slightly reduced.
  8. Spoon the beef mixture evenly into each bell pepper cavity and place them upright in a baking dish.
  9. Top each stuffed pepper with a slice of provolone cheese, folding if needed to cover the filling.
  10. Bake in the preheated oven for 20-25 minutes, or until peppers are tender but still hold their shape and cheese is melted and bubbly.
  11. Remove from oven and let cool for 5 minutes before serving. Garnish with fresh parsley or red pepper flakes if desired.

Notes

Pre-roasting or softening the bell peppers before stuffing helps prevent sogginess. Avoid overcrowding the pan when cooking beef to develop a nice crust. Use provolone cheese for best melt and flavor, but mozzarella or cheddar can be substituted. Keep an eye on the cheese to prevent over-browning. Leftovers store well in the fridge for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: keto, low-carb, Philly cheesesteak, stuffed peppers, ground beef, provolone, easy dinner, healthy, weeknight meal

Find it online: https://ariaappetite.com/savory-keto-philly-cheesesteak-stuffed-bell-peppers-recipe-easy-and-delicious/