25-Minute Low Carb Philly Cheesesteak Peppers Recipe

Oh my gosh, you have to try these low carb Philly cheesesteak peppers! They’re my new obsession since I started watching my carb intake but refused to give up my favorite flavors. I remember the first time I made them – my husband didn’t even miss the bread! The bell peppers become these perfect little edible bowls, holding all that juicy beef, melty cheese, and savory onions. It’s everything you love about a Philly cheesesteak, just without the carb crash afterwards. Trust me, even if you’re not strictly low carb, you’ll love how fresh and satisfying these taste. They’ve become my go-to weeknight dinner when I want something hearty but still light.

Why You’ll Love This Low Carb Philly Cheesesteak Peppers Recipe

This recipe is seriously a game-changer, and here’s why:

• Quick to make – From cutting board to table in under 35 minutes!
• Low carb goodness – All the flavor without the bread guilt
• Protein-packed – Keeps you full for hours
• Kid-approved – My picky eaters gobble these up
• Customizable – Add your favorite veggies or extra cheese

Honestly, I make these at least twice a week because they’re that good and that easy. The peppers hold up perfectly to all that cheesy, beefy goodness!

Ingredients for Low Carb Philly Cheesesteak Peppers

Okay, let’s gather everything you’ll need for these amazing stuffed peppers! I’ve made this enough times to know exactly what works best:

• 2 large bell peppers – Any color you like, but I’m partial to red and yellow for their sweetness
• 1 lb thinly sliced beef steak – Ribeye or sirloin is perfect (just ask your butcher to slice it thin for you!)
• 1 medium onion, sliced – Yellow onions work great here
• 1 cup sliced mushrooms – Baby bellas are my favorite
• 1 tbsp olive oil – For that perfect sauté
• 1 tsp salt – More if you’re like me and love seasoning
• 1/2 tsp black pepper – Freshly ground if possible
• 1 cup packed shredded provolone cheese – The real deal, not the processed stuff!

That’s it! Just 8 simple ingredients for flavor that’ll knock your socks off. Pro tip: prep everything before you start cooking—it makes the whole process so much smoother.

How to Make Low Carb Philly Cheesesteak Peppers

Alright, let’s get cooking! This is where the magic happens. I’ve made this recipe so many times I could do it with my eyes closed (but please don’t try that – safety first!). Here’s exactly how to make those perfect low carb Philly cheesesteak peppers:

First things first – turn that oven to 375°F (190°C) to preheat while you prep everything. Trust me, you’ll want that oven nice and hot when you’re ready to bake.

Grab those beautiful bell peppers and slice them in half lengthwise. Scoop out the seeds and membranes – I like to leave a bit of the white ribs for structure. Set them aside while you work on the filling. Oh! And don’t toss those pepper tops – I chop them up and add them to the filling for extra flavor.

Now for the good stuff! Heat your olive oil in a large skillet over medium heat. Toss in those sliced onions and mushrooms. You’ll want to cook them until they’re soft and golden, about 5 minutes. I always give them a good stir every minute or so – nobody wants burnt onions!

Time for the star of the show – that thinly sliced beef! Add it to the pan with the salt and pepper. Cook just until the beef loses its pink color, about 3-4 minutes. Don’t overcook it or it’ll get tough – we want juicy, tender beef in every bite.

Now assemble your masterpieces! Spoon that delicious beef mixture into each pepper half – really pile it in there! Top generously with provolone cheese. I’m talking a mountain of melty goodness here.

Pop them in your preheated oven for 15-20 minutes. You’ll know they’re ready when the cheese is golden and bubbly, and the peppers have softened just enough but still have a slight crunch. The smell at this point is absolutely heavenly!

Let them cool for about 5 minutes before serving – trust me, that cheese is molten lava hot! Then dig in and enjoy all those amazing Philly cheesesteak flavors without the carb overload.

Tips for Perfect Low Carb Philly Cheesesteak Peppers

Here are my hard-earned secrets for making these peppers absolutely perfect every single time:

• Use ribeye steak – The marbling makes it melt-in-your-mouth tender
• Don’t skimp on salt – Taste as you go and adjust seasoning
• Watch the peppers – Bake just until tender-crisp, not mushy!
• Pat the beef dry before cooking for better browning
• Broil for 1-2 minutes at the end for extra bubbly cheese

Follow these simple tricks and you’ll have restaurant-quality stuffed peppers that’ll impress everyone at your table!

Variations for Low Carb Philly Cheesesteak Peppers

Don’t be afraid to make this recipe your own! Sometimes I swap provolone for sharp cheddar when I’m craving something bolder. My spicy food-loving friends go wild when I add diced jalapeños to the filling. Other tasty twists:

• Try mozzarella or pepper jack cheese for different melts
• Mix in some spinach or zucchini for extra veggies
• Use ground beef instead of sliced steak for an even easier version

The possibilities are endless – that’s what makes this recipe so much fun to play with!

Serving Suggestions for Low Carb Philly Cheesesteak Peppers

These beauties shine all on their own, but I love serving them with a crisp side salad or garlicky cauliflower rice. For game day? Skip the utensils – these are perfect finger food when you’re craving something hearty but still low carb!

Storage and Reheating for Low Carb Philly Cheesesteak Peppers

Here’s the good news – if you miraculously have leftovers (we usually don’t!), they keep beautifully! Just pop them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, my favorite way to reheat is in a 350°F oven for about 10 minutes to keep that perfect texture. Microwave works in a pinch (about 1-2 minutes), but the peppers might get a bit softer. Either way, that cheesy beef filling tastes just as amazing the second time around!

Nutritional Information for Low Carb Philly Cheesesteak Peppers

Each stuffed pepper half packs a satisfying nutritional punch! Here’s what you’re getting per serving:

• Calories: 320
• Protein: 28g (Hello, muscle fuel!)
• Carbs: 10g (Only 7g net carbs when you subtract that 3g fiber)
• Fat: 18g (The good kind that keeps you full)

Remember, these numbers can vary slightly based on your exact ingredients – especially if you use different cheeses or add extra veggies. But no matter what, you’re getting a meal that’s way lighter than the traditional bread-heavy version!

Frequently Asked Questions About Low Carb Philly Cheesesteak Peppers

I get asked about these peppers all the time! Here are the questions that pop up most often:

Can I use chicken instead of beef?
Absolutely! Thinly sliced chicken breast works great if you’re not feeling beef. Just cook it until no longer pink – about the same time as the steak.

How do I prevent soggy peppers?
The trick is baking them just until tender-crisp. Also, don’t overfill with wet ingredients – drain your beef mixture well before stuffing!

Can I make these ahead?
You bet! Prep everything up to the baking step, then refrigerate. Add 5 minutes to baking time when ready to cook.

What’s the best cheese substitute?
If you’re not into provolone, sharp white cheddar gives that same melty goodness with extra tang.

Are these freezer-friendly?
They freeze okay, but the peppers lose some crunch. Better fresh, in my opinion!

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