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Cheesesteak Stuffed Peppers in a baking dish

Philly Cheesesteak Stuffed Peppers (Low-Carb)

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!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 424kcal
Author Natalya Drozhzhin


  • 3 green bell peppers
  • 1 lb mushrooms
  • 1 onion
  • 1 lb beef sliced into thin strips
  • 12 slices Provolone cheese
  • oil for cooking
  • salt & pepper to taste


  • Prepare the ingredients for the recipe.
    Ingredients (bell peppers, mushrooms, beef, cheese, onion and seasoning) on a cutting board
  • Preheat skillet with oil. Add mushrooms and cook until they're slightly browned. Add diced onions and cook until golden brown. Remove form the skillet and set aside.
    Skillet with mushrooms and onion, bowl with cooked mushrooms and onion
  • In a same skilled, brown sliced beef. Add the mushroom mixture and season with salt and pepper to taste. 
    Skillet with cooking steak, another skillet with mushrooms added to steak
  • Slice bell peppers in half, clean out the inside. Place one slice of cheese on the inside of peppers, top it off with beef mixture and cover with cheese. 
    Bell peppers with filling and cheese in a baking dish
  • Bake stuffed peppers at 400℉ for 25 minutes. 
    Cheesesteak Stuffed Peppers in a baking dish


Calories: 424kcal | Carbohydrates: 8g | Protein: 30g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 547mg | Potassium: 652mg | Fiber: 2g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 50.8mg | Calcium: 449mg | Iron: 2.4mg