Delicious Low Carb Philly Cheesesteak Stuffed Peppers: A Healthy and Flavorful Recipe

Discover how to create mouthwatering Philly Cheesesteak Stuffed Peppers – all the incredible flavors you adore from a classic Philly Cheesesteak, masterfully transformed into a low-carb culinary delight using vibrant bell peppers as the perfect serving vessel!

Get ready to embrace a burst of flavor with these homemade Philly Cheesesteak Stuffed Peppers! If you’re craving the iconic taste of a traditional Philly cheesesteak but looking for a lighter, low-carb alternative, this recipe is your answer. We’re taking all the beloved elements – the tender, seasoned steak, sautéed onions and mushrooms, and an abundance of melted, gooey cheese – and artfully tucking them into crisp-tender bell peppers, bypassing the bun entirely. For those who enjoy their Philly cheesesteak with a more classic cheese rather than Cheez Whiz, you’re in luck, because this recipe delivers on rich, authentic cheesy goodness without compromise.

The Irresistible Charm of Philly Cheesesteak… Reimagined!

The Philly cheesesteak is a culinary legend, revered for its perfect combination of thinly sliced steak, caramelized onions, and melted cheese, traditionally served on a long roll. It’s comfort food at its finest, a true indulgence that has captured hearts for generations. Our stuffed pepper version brilliantly captures this essence, ensuring every bite is packed with that familiar, savory flavor profile. Imagine succulent strips of perfectly seasoned sirloin or flank steak, mingling with sweet red onions and earthy mushrooms, all generously blanketed under a luscious layer of melted mozzarella or provolone. It’s everything you love, reimagined for a wholesome, satisfying meal.

Why Go Low Carb with Stuffed Peppers?

Adopting a low-carb lifestyle doesn’t mean sacrificing flavor or your favorite dishes. In fact, it’s an opportunity to get creative and discover new, exciting ways to enjoy classic meals. Bell peppers are a fantastic choice for this recipe, not just because they’re naturally low in carbohydrates, but also because they offer a delightful sweetness and a satisfying crunch that complements the savory filling beautifully. They act as a natural, edible bowl, making this dish gluten-free and ideal for those following keto, Atkins, or other low-carb eating plans. Beyond the carb count, peppers are rich in vitamins and antioxidants, adding a nutritional boost to your meal.

Finding innovative ways to stuff vegetables with protein-rich fillings is a true passion of mine, especially when I’m committed to a low-carb journey – which, let’s be honest, is often! The versatility of stuffed veggies is endless. I’ve previously created delectable shrimp stuffed portobello mushrooms and even vibrant Mexican stuffed avocados. These Philly Cheesesteak Stuffed Peppers are the latest addition to this collection, proving that healthy eating can be both delicious and incredibly satisfying.

My love for Philly cheesesteak flavor runs deep! I’ve experimented with it in various forms, from a delightful Philly cheesesteak pizza to a crowd-pleasing Philly cheesesteak dip I once made in honor of my husband’s favorite team during the Super Bowl. This stuffed pepper rendition might just be my favorite low-carb interpretation yet!

What You’ll Need to Craft These Stuffed Peppers

Creating these flavorful stuffed peppers requires a selection of fresh, quality ingredients that truly bring the Philly cheesesteak experience to life. Here’s a detailed look at what goes into this mouthwatering dish:

Green bell peppers
Sirloin or flank steak
Olive oil
Mushrooms
Red onions
Seasonings (onion powder, garlic powder, smoked paprika, red pepper flakes, cayenne)
Minced garlic
Mozzarella or provolone cheese

A Closer Look at Key Ingredients:

Bell Peppers: While green bell peppers are traditional for their slightly bitter, earthy flavor that balances the rich filling, their vibrant counterparts – red, orange, or yellow peppers – can also be used. Each offers a subtly different sweetness and visual appeal. When selecting, look for firm, glossy peppers without blemishes.
Steak: Sirloin or flank steak are ideal choices for their tenderness and rich beefy flavor. The key is to slice the steak very thinly, against the grain, which ensures it cooks quickly and remains tender, mimicking the classic cheesesteak texture.
Cheese: The melty, gooey heart of any cheesesteak! Mozzarella and provolone are excellent choices, offering superb melting qualities and a mild, creamy taste that complements the steak and vegetables. You can use one or a blend of both for added complexity. Freshly shredded cheese melts better than pre-shredded.
Aromatics & Vegetables: Red onions provide a lovely sweetness when sautéed, while mushrooms add an earthy depth and meaty texture. Fresh minced garlic is essential for that aromatic punch.
Seasonings: A thoughtful blend of onion powder, garlic powder, smoked paprika, and a hint of red pepper flakes and optional cayenne pepper brings warmth and depth to the steak and vegetables, elevating the overall flavor profile. A touch of low-sodium soy sauce also adds umami.

Can I Use a Different Color of Pepper for These?

Absolutely! While green bell peppers are traditionally used for their slightly more robust and less sweet flavor, feel free to substitute them with red, orange, or yellow peppers if those are your preference. Each color offers a different level of sweetness, with red being the sweetest, followed by orange and yellow. Using a mix of colors can also create a visually stunning dish that’s even more appealing!

Preparing Your Bell Peppers for Stuffing

Properly preparing your bell peppers is the first step to a successful stuffed pepper dish. Start by washing them thoroughly. To create the ideal “boat” for your filling, make a vertical cut down the center of the pepper, from the stem all the way through to the base. Once halved, carefully use a small paring knife to cut a semi-circle around the stem and remove it. Next, scrape out all the white ribs and seeds from the inside of each pepper half. This ensures a clean cavity for your delicious filling and removes any bitter parts. Your peppers are now perfectly prepped and ready for stuffing!

Step-by-Step Guide to Making the Best Cheesesteak Stuffed Peppers

Pre-Roast the Peppers for Perfect Texture. Begin by positioning a rack in the center of your oven and preheating it to 425ºF (220ºC). Lightly spray a 9×13 baking dish with nonstick cooking spray (or line it with foil for easier cleanup). Arrange the halved peppers cut-side up in the dish and give them a quick spray with cooking spray. Bake them in the preheated oven for 6-10 minutes. If you prefer your peppers bright green with a slight crunch, 6 minutes is often perfect. For softer peppers that yield more easily to a fork, extend the baking time up to 10 minutes. This crucial step softens the peppers and removes their raw flavor, setting them up to perfectly cradle the savory filling.
Sauté Your Veggies with Care. While the peppers are pre-baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and let them cook undisturbed for a few minutes before stirring, allowing them to brown beautifully. This browning develops deep, savory flavors. Once browned (about 4-5 minutes), season them with minced garlic, 1 teaspoon of onion powder, and a generous pinch of salt and pepper. Cook for another 30 seconds until fragrant, then transfer them to a large bowl and set aside. If needed, add a touch more oil to the same skillet, then sauté the thinly sliced red onions for 1-3 minutes until softened and slightly translucent. Season with salt and pepper, then add them to the bowl with the mushrooms. Cooking the vegetables separately ensures they don’t get soggy and allows each component to develop its best flavor and texture.
Sear the Steak to Perfection. Using the same skillet, add the remaining 1 tablespoon of olive oil and increase the heat to high. Add the thinly sliced sirloin or flank steak and sear quickly, about 1 minute. Since the pieces are small and thin, they cook very rapidly, so be careful not to overcook them to maintain tenderness. Season the steak generously with the remaining 1 teaspoon of onion powder, 2 teaspoons of garlic powder, a splash of low-sodium soy sauce, smoked paprika, red pepper flakes, and the optional cayenne pepper for a subtle kick, along with salt and black pepper. Transfer the seared steak to the bowl with the sautéed vegetables. Toss everything together gently to ensure the steak and veggies are thoroughly mixed and coated with all the delicious seasonings.
Stuff the Peppers and Finish Baking. Remove the pre-baked peppers from the oven and allow them to cool slightly, along with the steak and vegetable mixture. This makes the filling easier to handle and prevents the cheese from melting too quickly when mixed in. Once cooled slightly, stir 1 cup of the shredded mozzarella or provolone cheese into the meat and vegetable mixture. This integrates the cheese throughout the filling, creating pockets of melty goodness. Carefully and evenly divide the prepared filling among the bell pepper halves, making sure they are generously over-stuffed. Finally, sprinkle the remaining ½ cup of shredded cheese over the top of each stuffed pepper. Return the baking dish to the oven and bake for another 10 minutes, or until the cheese on top is beautifully melted, bubbly, and slightly golden. Remove from the oven and serve warm.

Why Pre-Bake the Peppers?

Pre-baking the peppers before stuffing them serves a couple of important purposes. Firstly, it helps to soften the peppers, taking away some of their raw, crisp bite and making them more palatable and easier to eat. Secondly, it helps to eliminate that strong “raw pepper” flavor that some people find overpowering. The duration of this pre-bake is entirely up to your personal preference: a shorter bake (around 6 minutes) will leave you with brighter, slightly crunchier peppers, while a longer bake (up to 10 minutes) will result in a softer, more yielding texture. I typically prefer my peppers to have a little bite, so I opt for the shorter end of the baking spectrum, but feel free to adjust to your desired tenderness.

Can I Make the Filling in Advance?

Absolutely! Preparing the filling ahead of time is a fantastic way to streamline your cooking process, especially on busy weeknights. You can make the steak and vegetable mixture earlier in the day, or even up to a full day in advance. Simply cook the steak and sauté the vegetables as instructed, then allow the mixture to cool completely before transferring it to an airtight container. Store it in the refrigerator. When you’re ready to assemble, just bring the filling back to room temperature while you clean and pre-bake your peppers. This makes the final assembly and baking incredibly quick and convenient!

What to Serve Alongside Your Stuffed Peppers

These Philly Cheesesteak Stuffed Peppers are quite hearty on their own, but pairing them with a simple side can elevate the meal. For a truly low-carb experience, I often keep things light with just a crisp side salad, dressed with a vinaigrette. Cauliflower rice is another excellent option that adds substance without the carbs. If you’re not strictly adhering to a low-carb diet, garlic bread or a crusty baguette would be a delicious addition to sop up any juices. Surprisingly, cilantro lime rice also pairs wonderfully, offering a fresh, zesty contrast to the rich flavors of the cheesesteak filling.

Yield: 4 servings

Philly Cheesesteak Stuffed Peppers

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Learn how to make delicious Philly Cheesesteak Stuffed Peppers. These peppers are all the things you love about a traditional Philly Cheesesteak but made low carb by using peppers as our serving vessel!

Ingredients

4 green bell peppers, cut in half + seeds/ribs removed
1 pound beef sirloin or flank steak cut into thin strips
2 tablespoons olive oil (or butter)
8 ounces mushrooms, sliced
1 small red onion, thinly sliced
2 teaspoons EACH: onion powder, garlic powder, AND low sodium soy sauce
1 tablespoon minced garlic
½ teaspoon EACH: smoked paprika AND red pepper flakes
⅛ – ¼ teaspoon cayenne pepper (optional)
1 ½ cups shredded mozzarella or provolone cheese

Instructions

VEGGIES: Position a rack in the center of the oven and preheat the oven to 425ºF. Drizzle 1 tablespoon of oil in a large skillet and heat over medium-high heat. Add the mushrooms and push them around the pan and let them cook for 4-5 minutes or until they brown. Season them with the minced garlic and 1 teaspoon of onion powder, a big pinch of salt and pepper and let them cook for 30 seconds before removing to a large bowl; set aside. Add a little more oil if needed and sauté the onions for 1-3 minutes; season with salt and pepper, remove to the same bowl as the mushrooms.
PEPPERS: Spray a 9×13 baking dish with nonstick cooking spray (or place a piece of foil in for even easier cleanup, and then spray with cooking spray.) Line the peppers cut side up and spray the peppers with cooking spray, and bake for 6-10 minutes in the preheated oven (6 mins if you prefer them crunchy, longer for softer peppers.)
STEAK: While the peppers are roasting, add the remaining 1 tablespoon of oil to the same skillet and cook the meat for roughly 1 minute. Season the meat with the remaining 1 teaspoon of onion powder, 2 teaspoon garlic powder, soy sauce, paprika, red pepper flakes, cayenne (if using), and a pinch of salt and pepper. Place the meat in the same bowl as the veggies.
BAKE: Toss the veggies and meat together so it’s evenly mixed. Allow the mixture to cool for a few minutes. Remove the peppers from the oven when done. Stir 1 cup of shredded cheese to the prepared mixture. Divide the prepared meat and veggies evenly among the peppers. Top with the remaining ½ cup of cheese. Bake for 10 minutes or until the cheese melts. Remove and serve warm.

Notes

See post for how I clean and prep the peppers.

if you don’t have smoked paprika, you can also use sweet paprika here!

Have you made this recipe?

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