Keto Philly Cheesesteak Stuffed Peppers
Keto Philly Cheesesteak Stuffed Peppers have all the cheesiness, meatiness and classic flavor you love- made using a bell pepper instead of a bun!
Ingredients
- 5 medium bell peppers
- 1 yellow onion large
- 2 Tablespoons butter
- 2 teaspoons minced garlic
- 8 ounce mushrooms portabello, cremini, button or another favorite
- 16 ounce roast beef
- salt and pepper to taste
- 20 slices provolone cheese
Instructions
- Preheat oven to 375 degrees F
- Rinse and slice bell peppers in half vertically. Place on lined baking sheet and bake for 10 minutes
- While baking, slice onion, then saute on medium heat with butter for 5 minutes
- While cooking, slice mushrooms and roast beef.
- Add the garlic, mushrooms and meat to the onions and cook 5 more minutes
- Add salt and pepper to taste. We like ours really peppery so I add about 1 teaspoon of pepper
- Remove peppers from oven and line insides with cheese
- Fill each pepper with onion/mushroom/meat mixture and top with a slice of cheese
- Broil on high until golden and bubbly. Approximately 1-4 minutes.
Notes
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven at 375 until hot and melty, about 8-10 minutes.
Nutrition
Serving: 2halvesCalories: 484kcalCarbohydrates: 17gProtein: 42gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 116mgSodium: 1974mgPotassium: 881mgFiber: 4gSugar: 9gVitamin A: 4535IUVitamin C: 197mgCalcium: 873mgIron: 9mg
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