▷ Cheesesteak Stuffed Pepper | Meal for losing weight
These Keto Philly Cheesesteak Stuffed Peppers are so good that it’s hard to believe they’re also low-carb, paleo, and gluten-free!
▷ Keto Philly Cheesesteak Stuffed Peppers | Keto Meal | The Brand Decò
The Brand Decò was sponsored by 1minuterecipes via YouTube.
Recipe Category: Keto recipe
Recipe Cuisine: American
Anyone who’s been to Philadelphia has no doubt indulged in the Philly Cheesesteak sandwich while exploring that great city. It’s an awesome sandwich, I’ll admit, but I just knew there could be a better version of this terrific sandwich that I could enjoy more often that would fit into my clean eating lifestyle.
I’m excited to say that I’ve nailed it on the head as far as my healthy alternative goes! This Keto Philly Cheesesteak Stuffed Peppers recipe is going to be your go-to dish when you’ve got a craving for meaty, cheesy deliciousness! Hands down.
This low-carb melted gooeyness tastes so divine and ticks all the boxes for keto and clean-eating. I love the recipe because it is perfect for make-ahead meal prep and leaves you in good shape for busy weeknights when having dinner ready and waiting in the refrigerator is ideal. Read on, and I’ll show you how it’s done!
1. Preheat oven to 375 degrees F and lightly grease a 9x16 casserole dish with olive oil. Set aside.
2. Slice the bell peppers in half through the stem and remove the seeds, keeping the bell peppers intact.
3. Place the bell pepper halves, cut-side-up into the greased baking dish. Lightly season with half of the sea salt, ground black pepper, and garlic powder.
4. Place the casserole dish into the oven, and bake in the oven for 20 minutes, or until the bell peppers start to become tender.
5. Remove the bell peppers from the oven, and increase the heat to 400 degrees F.
6. In a large skillet, heat olive oil over medium-high heat.
7. Add the sliced ribeye to the pan, and season with remaining sea salt, ground black pepper, and garlic powder.
8. Cook until the edges of the beef are mostly browned but the centers are still pink. Then, remove from the pan and set aside on a plate, reserving the drippings in the pan.
9. Add the onions and mushroom to the drippings in the pan, and cook over medium-high heat until the onion is tender about 8-10 minutes. Then, return the cooked steak to the pan, and toss to combine.
10. Add in the provolone cheese, and toss to incorporate as the cheese melts.
11. Divide the ribeye mixture into the cooked bell peppers, filling them evenly.
12. If desired, sprinkle an additional 1/4 cup shredded provolone cheese over the top of each stuffed bell pepper, and place into the oven.
13. Bake for 5 minutes to melt the cheese, then remove from the oven, and allow it to cool.
14. Store two halves in meal prep containers, and keep refrigerated for up to 4-6 days.
+14. To reheat, heat in the microwave for 3 minutes.
Note: Store in the freezer in an air-tight container for up to 2 months..
Prep time :
Yield: Makes 4 servings
Calories: 550 Cal
Fat: 36 g
Fat: 36 g
Average Rating: 5.0bell peppers, baking dish, ribeye, garlic, onion, mushroom