Description

A low-carb, high-protein dinner featuring bell peppers stuffed with a savory mixture of sliced steak, caramelized onions, mushrooms, and a creamy cheese sauce made with cream cheese and provolone.

Ingredients

Scale

4 large bell peppers (red or orange preferred)
1.5 lbs sirloin or flank steak, sliced thinly against the grain
2 medium onions, sliced
4 oz cream cheese, softened
1 cup provolone cheese, shredded
1 cup mushrooms, sliced (optional)
4 cloves garlic, minced
1/2 cup low-sodium beef broth
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
Pinch of garlic powder
Olive oil for cooking

Instructions

Preheat oven to 375°F (190°C).
Wash bell peppers, cut off the tops, and remove seeds and membranes. Place upright in a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium-high heat. Add onions and cook for 3-4 minutes until softened.
Add sliced beef to the skillet and cook for 5-6 minutes until browned. Season with salt, pepper, and garlic powder.
Add minced garlic and Worcestershire sauce in the last minute of cooking.
Reduce heat to low. Stir in softened cream cheese until melted and creamy. Stir in half of the shredded provolone cheese.
Divide the beef and cheese mixture evenly among the peppers. Top with remaining provolone cheese.
Bake for 20-25 minutes until peppers are tender-crisp and cheese is bubbly and golden.
Let rest for 5 minutes before serving.

Notes

Slice steak against the grain for tenderness. For softer peppers, parboil for 3-4 minutes before stuffing. Ensure Worcestershire sauce is keto-friendly (no added sugar). Can be frozen unbaked or as cooked leftovers.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 450
Sugar: 5
Sodium: 600
Fat: 32
Saturated Fat: 12
Carbohydrates: 8
Fiber: 3
Protein: 35

Keywords: keto, low carb, philly cheesesteak, stuffed peppers, beef, cheese, dinner, gluten-free, high protein