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These cheesesteak stuffed peppers are my answer to those days when I'm craving a Philly cheesesteak but trying to keep things low-carb. They pack all the savory satisfaction of the classic sandwich into a colorful pepper "bowl" with less than 5g net carbs. Trust me, you won't miss the bread!
The first time I served these to my cheese-loving friend, she couldn't believe they were keto-friendly. Now they're her go-to dinner party recipe.
Essential Ingredients
- Ribeye steak: Thinly sliced for that authentic cheesesteak texture
- Bell peppers: Choose large ones with flat bottoms for easy stuffing
- Onions: They caramelize beautifully with the steak
- Cheese: I use provolone and mozzarella for the perfect melt
- High-quality cooking oil: Helps develop a nice sear on the meat
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After much experimenting, I've found that slicing the beef while it's still slightly frozen makes getting those thin, even slices much easier.
Let's Make It Happen
- Step 1:
- Start with your peppers - cut them lengthwise and clean out the seeds. Think of them as little boats waiting to be filled with deliciousness
- Step 2:
- The secret to great flavor starts with caramelizing your onions properly. Don't rush this step - let them get golden and sweet
- Step 3:
- When cooking the steak, work in batches to avoid overcrowding. You want it to sear, not steam
- Step 4:
- The cheese goes in two stages - some mixed into the filling, and more on top for that perfect melty finish
- Step 5:
- Let your peppers stand for a few minutes after baking - they'll be screaming hot!
The first few times I made these, I overcooked the peppers trying to get the cheese extra brown. Now I know they're perfect when they still have a slight crunch.
Making It Your Own
- Add mushrooms to the filling for extra umami
- Spice it up with jalapeños or pepper jack cheese
- Switch up your peppers - red are sweeter, green more traditional
- Try different cheese combinations - Swiss works beautifully
Perfect Pairings
- Simple green salad with vinaigrette
- Roasted cauliflower
- Sautéed mushrooms
- Extra caramelized onions on the side
Storage Success
These peppers keep beautifully in an airtight container for up to 3 days. Reheat them in the oven rather than microwave to maintain their texture. They're perfect for meal prep - I often make a double batch on Sunday for easy weekday lunches.
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Chef's Helpful Tips
- Pat your meat dry before cooking for better browning
- Don't overstuff the peppers - leave room for the cheese to melt
- Use a sharp knife for clean pepper cuts
- Line your baking dish with parchment for easy cleanup
This recipe has become my go-to when I'm craving comfort food but wanting to stay on track with healthy eating. The combination of juicy steak, melty cheese, and tender-crisp peppers satisfies that cheesesteak craving while keeping things light and nutritious. Whether you're following a keto diet or just looking for a creative way to enjoy your vegetables, these stuffed peppers deliver all the flavor without any of the guilt.
Remember, the key to perfect stuffed peppers is finding the right balance between tender and crisp - you want them cooked through but still sturdy enough to hold all that cheesy goodness!
Frequently Asked Questions
- → What's the best beef to use?
- Ribeye or sirloin sliced very thin works best. Ask your butcher to slice it for cheesesteak.
- → Can I use different cheese?
- Yes, try mozzarella or white American cheese for variation.
- → How do I store leftovers?
- Keep in airtight container in fridge up to 3 days. Reheat in oven for best results.
- → Can I freeze these?
- Yes, freeze before adding final cheese topping. Thaw and finish baking when ready.
- → What color peppers work best?
- Any color works, but green peppers are most traditional for cheesesteak flavor.