Keto Recipe: Philly Cheesesteak Stuffed Peppers (No Rice!)

You’ll thank me for this one, I swear you will, because it’s hard to make stuffed peppers without rice. Or is it?

I saw this alternate recipe and thought, “that looks good, but I need to go all the way.”

These philly cheesesteak stuffed peppers turned out AWESOME. And if you don’t eat the shell (I love the flavor, but I don’t eat the whole pepper) they are ONE CARB EACH.

I sort of winged it, but let me break it down for you.

  • Four green peppers
  • 1 tablespoon butter
  • 1/4 cup onions chopped
  • 1 teaspoon minced garlic
  • 1/4 cup green peppers (comes from the top of the peppers you’ll cut off)
  • 1lb shaved steak
  • Montreal steak seasoning (or add your own salt/pepper seasoning)
  • 2 tablespoons of mayonnaise
  • 7 slices of pepper jack cheese

One carb each if you don’t eat the shell. Six carbs each if you do.

Next time I would add some crumbled sausage in there too for even more flavor!


Step one: Cut the tops off the green peppers and put them in the oven at 400 degrees.

Screen shot 2012-06-17 at 8.17.11 PM

Step two: Add onions, green peppers (chopped from the tops of the green peppers you just cut), garlic and butter to a frying pan on medium. Cook until they’re soft.

Screen shot 2012-06-17 at 8.19.19 PM

Step three: Add shaved steak to the pan and shake some montreal steak (or other seasonings) on top. Cook all the way through, chopping up with your spatula as you go.


Are you making this recipe? Post your photo online and use hashtag #WickedStuffed!


Screen shot 2012-06-17 at 8.22.11 PM

Step four: Take the green peppers out of the oven when they’re soft, but not too soft to stuff. There should be some juice in the bottom, don’t dump it!

Step five: Add a slice of cheese to the cooked steak in the frying pan, and mix until melted. Turn burner off and take pan off the burner.

Step six: Rip two slices of cheese in half and add a half to the bottom of each green pepper.

Screen shot 2012-06-17 at 8.25.01 PM

Step seven: Add two tablespoons (could use less, this just makes it less dry) of mayonnaise to the steak and mix.

Step eight: Spoon the meat into the green pepper shells.

Screen shot 2012-06-17 at 8.27.54 PM

Step nine: Add a piece of cheese to the top of all the stuffed peppers.

Step ten: Put back in the oven for about five minutes or until the cheese is melted to your liking.

Step eleven: ENJOY!!!

Screen shot 2012-06-17 at 8.29.24 PM

8 comments
MelRN1
MelRN1

I didn't see where you put the amount of time the peppers are supposed to be in the oven for? I put them in for 15 mins and came out nice.

bzmom
bzmom

Found you on Pinterst and made Philly Cheese Steak for the family tonight. So good, it's going into the rotation

Kitty623
Kitty623

AMAZING!!! My family and I absolutely love this... Next time I'll have to double the recipe in hopes of having leftovers. Thank you!!

Harmony
Harmony

I love this recipe so much! My husband is vegetarian so I subbed seitan for the steak, but other than that followed the recipe closely:) It's so delicious!!!

Adrianna Muse
Adrianna Muse

Oooh girl, you're missing out. The mayo keeps the steak from drying out and it basically just tastes like extra cheesy goodness!

alexandra duffy
alexandra duffy

hey just wondering what the mayo was for? i've never had mayo on a steak and cheese although i know it's keto friendly. added fats maybe?

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  1. […] of my very first keto recipes was this philly cheesesteak stuffed peppers recipe back in 2012 and despite it having a pretty awful photo, taken in a very yellow room with a […]