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Use your leftover beef to make these cheesy stuffed peppers! In about 30 minutes, you can have this family favorite, low carb and diabetes friendly entree on the table. A one dish meal means less clean up!
This recipe originally published October 2017, now updated with new step by step instructions, FAQs and expert tips.
You may be asking “What else can she possibly make that has philly cheesesteak in the recipe?” Apparently the philly cheesesteak obsession* is here to stay… In that case, let’s check out the latest low carb stuffed pepper recipe!! The bell peppers make the perfect low carb edible bowl for the beefy, cheesy filling.
*Is it considered an obsession if you have this many philly cheesesteak recipes? (Asking for a friend.)
- Low Carb Chicken Philly Stuffed Zucchini
- Philly Cheesesteak Stuffed Mushrooms
- Low Carb Philly Cheesesteak Bowl
- this is getting embarrassing
- Low Carb Chicken Philly Cheesesteak Bowl
- Low Carb Philly Cheesesteak Cups
I also discovered a way to cook the peppers so you can make this in one pan on the stovetop. I have used 2 types of cheese -queso melting cheese along with the traditional provolone cheese. Below I have step by step pics to show you exactly how to make low carb philly cheesesteak stuffed peppers!
Why this recipe works:
- This recipe uses any type of steak– use your leftovers or whay you have in freezer.
- Time saver– the peppers are steamed in the skillet. No need for extra time spent cooking the recipe in the oven.
- Uses 2 types of cheese for a flavor explosion.
- Only 10gms carbohydrate!
- umm it’s philly cheesesteak so why wouldn’t it work? jk
The main ingredients:
- Bell Peppers-choose larger size peppers to have room for the filling.
- Steak– choose you favorite or use leftovers.
- Cheese– we use queso and provolone. The combination adds an extra depth of flavor.
How to Make this Recipe:
- Photo 1: Use any type of steak you prefer. Here I have thinly sliced minute steak to which I’ll add worcestershire sauce. The steak will be cooked to a delicious golden brown.
- Photo 2: Bell peppers atop a bed of sliced onions. These will be covered to help soften the peppers without having to bake them in the oven (time saver).
- Photo 3: Once the peppers cook and steam, they will start to brown and soften. This will make them tender and easier to eat.
- Photo 4: Onions are mixed with the cooked steak before being stuffed into the bell peppers.
- Photo 5: Place 1/2 slice provolone into the bottom of each pepper half…
- Photo 6: Stuff the peppers with filling and add more cheese on top. Place under the broiler to melt cheese or simply cover the pan and allow cheese to melt.
- Photo 7 (not shown): Chowing down on stuffed peppers!
Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6
Expert Tips:
- Cook the steak in batches (unless using leftovers) to help with browning.
- Cover and cook the peppers for the recommended time to make sure they are soft and tender.
- If you don’t have 2 types of cheese, just use what you have and it will be fine. You can try monterey jack, cheddar, mozzarella.
- This recipe does great reheated. Make extra for later!
Frequently asked questions:
This recipe contains 10gm of carb.
Yes. The filling must be fully cooked before stuffing the peppers.
Stuffed peppers are an ideal food to freeze. Simply reheat from frozen in a 350 degree oven for about 20-30 minutes or until they reach 165 degrees for food safety.
Hope you enjoy this recipe! Check out these other low carb favorites:
- Chicken Cordon Bleu Casserole
- 10 Best Diabetes Chicken Recipes
- Low Carb Mexican Chicken Bowl
- Healthy Baked Salmon Recipe
Looking for more philly cheesesteak stuffed pepper recipes?
Check out the following awesome blogs for more ideas:
Low Carb Stuffed Peppers from Low Carb Yum
Philly Cheesesteak Stuffed Peppers from Peace Love and Low Carb
Did you make this recipe? Please leave your star rating and comment below!
Low Carb Philly Cheesesteak Stuffed Peppers
Ingredients
- 1 Tbsp olive oil divided
- 1 onion, sliced thinly
- 1 tsp minced garlic
- salt and pepper
- 2 large green bell peppers, halved (seeds removed)
- 1 lb steak – minute, sirloin,etc cut into small pieces
- 1 Tbsp worcestershire sauce
- 2 slices provolone cheese
- 1/4 cup queso melting cheese
Instructions
- In a medium skillet, heat 1 tsp olive oil over medium heat. Add onions and garlic and sprinkle lightly with salt and pepper. Stir. Place pepper halves on top of onions. Cover and cook 15-20 minutes until onions are golden brown- stirring onions occasionally. Lower heat if needed to prevent burning. Uncover last few minutes of cooking. Remove onions and peppers from skillet into a large bowl.
- Add 1 teaspoon olive oil to skillet and turn heat to med high. Add worcestershire sauce to steak pieces and stir then cook in 2 batches -stir frying until browned and cooked- about 2-3 minutes. Add 1 teaspoon olive oil to skillet for each batch of steak cooked. Add cooked steak to bowl containing cooked onions and stir to combine.
- Place 1/2 slice provolone cheese in the bottom of each pepper half, then fill peppers with steak/onion mixture. Heat queso cheese then drizzle evenly over peppers. Place peppers back in skillet on low heat. Cover and heat until thoroughly warmed.
Notes
- Cook the steak in batches (unless using leftovers) to help with browning.
- Cover and cook the peppers for the recommended time to make sure they are soft and tender.
- If you don’t have 2 types of cheese, just use what you have and it will be fine. You can try monterey jack, cheddar, mozzarella.
- This recipe is great reheated. Make extra for later!
OH BEHAVE! These are seriously genius. And look so delicious. And yes, I might be drooling right now just looking at the photos. Cannot wait to try!
Thanks Karly- Hope you enjoy them!
Going to try these today. But what would be a good side dish that doesn’t have carbs?
Hi Theresa,
What about a side dish of cauli-rice or a tossed salad? Hope you enjoy these stuffed peppers. Thanks for visiting Easyhealth!