For those who love the iconic Philly cheesesteak but are watching their carb intake, this Keto Philly Cheesesteak Stuffed Peppers recipe offers a satisfying and guilt-free alternative. It captures all the essential flavors of the original sandwich while replacing the bread with bell peppers, making it a perfect fit for keto, low-carb, and clean-eating lifestyles.
Why Choose Keto Philly Cheesesteak Stuffed Peppers?
- Low-Carb and Keto-Friendly: With only 9 net carbs per serving, these stuffed peppers are an excellent choice for those following a ketogenic diet.
- Clean Eating: This recipe focuses on whole, unprocessed ingredients, aligning with the principles of clean eating. It avoids refined foods, preservatives, and excessive additives.
- Meal Prep Friendly: These stuffed peppers are ideal for meal prepping. They can be made ahead of time and stored in the refrigerator for a quick and easy weeknight dinner.
- Satisfying and Flavorful: Packed with tender steak, savory vegetables, and melted cheese, these stuffed peppers deliver a rich and satisfying flavor experience.
Understanding Keto and Clean Eating
Keto Diet
The ketogenic diet is a high-fat, adequate-protein, and low-carb eating regimen. This approach shifts the body into a state of ketosis, where it becomes more efficient at burning fat for fuel. In ketosis, blood sugar and insulin levels are lowered, and ketones produced in the liver provide energy for the brain. Keto diets typically restrict fruits, root vegetables, sugar, starch, and grains.
Clean Eating
Clean eating emphasizes consuming foods in their most natural state, minimizing processed ingredients, preservatives, and additives. It involves choosing whole, unrefined foods and preparing meals from scratch.
Ingredients
- 4 large green bell peppers
- 1 tablespoon olive oil, plus more to grease baking dish
- 2 lbs ribeye or skirt steak, thinly sliced
- 1 large onion, diced
- 1 lb mushrooms, sliced
- 1 jalapeno, diced (optional)
- 4 oz cream cheese
- 1/4 cup plain yogurt
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 6 slices provolone cheese
- Optional: mayonnaise, Dijon mustard, nutritional yeast, red chili flakes, cayenne pepper
Step-by-Step Instructions
- Prepare the Bell Peppers:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with olive oil.
- Slice the bell peppers in half through the stem and remove the seeds, keeping the bell peppers intact. Alternatively, cut the tops off the green peppers and hollow them out. Dice the pepper around the stems and set aside.
- 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.
- Bake in the preheated oven for 20 minutes, or until the bell peppers start to become tender. Remove from the oven and increase the heat to 400°F (200°C).
- Cook the Filling:
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak to the pan, and season with the remaining sea salt, ground black pepper, and garlic powder. Cook until the edges of the beef are mostly browned but the centers are still pink.
- Remove steak from pan and set aside. Add mushrooms, saute until browned, about 3-4 minutes. Then add in peppers and onions to the pan.
- Add the cooked steak, diced bell pepper (if using), onions, and jalapeno (if using) to the skillet. Cook for 3 minutes.
- Create the Sauce:
- Add cream cheese, yogurt, and cornstarch to the skillet. Stir until all ingredients combine and make a sauce. Continue to cook until the sauce is thick (the mushrooms will release a lot of liquid so it may take a few minutes).
- If desired, mix in mayonnaise and Dijon mustard for added flavor.
- Assemble and Bake:
- Fill the hollowed-out bell peppers with the meat and vegetable mixture.
- Bake for 30-35 minutes. Halfway through baking, top the peppers with provolone cheese.
- For a more intense cheese flavor, broil for 3-5 minutes until the cheese is melted and bubbly.
- Serve:
- Let the stuffed peppers cool slightly before serving.
Tips and Variations
- Best Cut of Beef: While ribeye is considered the most authentic and flavorful cut for Philly cheesesteak, skirt steak or top sirloin are more affordable alternatives. Ensure the beef is sliced thinly against the grain for optimal tenderness.
- Cheese Options: Provolone is the traditional choice, but mozzarella, Gouda, Monterey Jack, or pepper jack can also be used. For a non-dairy option, nutritional yeast can be added to the filling.
- Vegetable Additions: Feel free to add other vegetables such as bell peppers (if not using as the base), spinach, or zucchini to the filling.
- Spice Level: Adjust the amount of jalapeno or add red chili flakes or cayenne pepper for a spicier dish.
- Pre-cooking Peppers: If you prefer softer peppers, pre-boil them for 3-5 minutes before stuffing.
- Ground Beef Option: Ground beef (at least 85% lean) can be used instead of steak. Make sure to drain any excess grease after browning.
Serving Suggestions
Pair your Keto Philly Cheesesteak Stuffed Peppers with:
- A fresh green salad with homemade dressing
- Steamed vegetables like broccoli or asparagus
- Keto-friendly beef soup
Make-Ahead and Storage Instructions
- Refrigerate: Store leftover stuffed peppers in an airtight container in the refrigerator for 4-6 days.
- Freeze: Freeze the peppers for up to 2 months. Thaw before reheating.
- Reheat: Reheat thawed pepper halves in the microwave for about three minutes, or bake in the oven until warmed through.
Nutritional Information (Approximate)
Per Serving:
Read also: Easy Low-Carb Cheese Crackers
- Calories: 424
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 92mg
- Sodium: 547mg
- Potassium: 652mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Protein: 30g
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Read also: Keto Calorie Counting: A Detailed Guide
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