Philly cheesesteak stuffed peppers are a great alternative to Philly sliders that are made with bread. Easy to prepare, low in carbs and gluten free - I can call this a perfect dinner!
These Philly cheesesteak stuffed peppers are so perfect for those of you that are following the Keto Diet. You can make all ingredients ahead of time and quickly prepare them on your busy nights.
There's a food truck in Seattle that has the best Philly cheesesteak sliders, I would get them on the days I wanted to treat myself. I found that when I broke off the bread, the best part of the sliders was the inside anyway. This is why I love the low-carb option so much. The stuffed peppers are just as delicious, and I get to keep my waistline.
We are huge fans of stuffed bell peppers and very often I use bell peppers instead of bread or tortillas. One of our most popular recipes last year was the Mexican Stuffed Bell Peppers. If you haven't tried it, you should check it out.
How to the Make Philly Cheesesteak Stuffed Peppers
Clean out the inside of the peppers; you can use peppers of any color. In an oiled skillet, cook mushrooms, onion and steak. Season the filling with salt and pepper. Fill peppers with cheese, followed by the mushroom and steak mixture. Top it all off with more cheese. Bake stuffed peppers at 400℉ for 25 minutes.