Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers are a deliciously low-carb twist on the classic sandwich, featuring tender bell peppers filled with seasoned beef, melted cheese, and sautéed vegetables. This hearty dish is satisfying and perfect for a keto-friendly lunch.

Ingredients

• 2 large bell peppers (red or green)
• 200 grams of thinly sliced ribeye steak
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small green bell pepper, diced
• 1 clove garlic, minced
• 100 grams provolone cheese, shredded
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a skillet, heat the olive oil over medium heat and add the diced onion and green bell pepper. Sauté for about 3-4 minutes until softened.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Add the ribeye steak to the skillet and cook until browned, about 4-5 minutes.
6. Stir in the Worcestershire sauce, and season with salt and pepper to taste. Remove from heat.
7. Evenly distribute the steak mixture into the hollowed bell peppers, pressing down gently.
8. Top each stuffed pepper with shredded provolone cheese.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
10. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
11. Garnish with fresh parsley if desired, and serve hot.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein to support muscle growth and repair.
• Low in carbs, making it suitable for a ketogenic diet.

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