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Cheesesteak Stuffed Peppers in a baking dish

Philly Cheesesteak Stuffed Peppers (Low-Carb)

Philly Cheese Steak Stuffed Peppers are a great alternative to their bread-y, traditional counterpart. Whip up a batch when the craving hits and you need to watch your carbs!
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 your ingredients.
    Ingredients (bell peppers, mushrooms, beef, cheese, onion and seasoning) on a cutting board
  • Preheat a deep skillet with oil. Add mushrooms and cook until they're slightly browned. Add diced onions and cook until golden brown. Remove the veggies from the skillet and set aside.
    Skillet with mushrooms and onion, bowl with cooked mushrooms and onion
  • In a same skillet, brown the sliced beef. Add the veggie mixture back into the pan and season with salt and pepper to taste. 
    Skillet with cooking steak, another skillet with mushrooms added to steak
  • Slice bell peppers near the top and clean out the inside. Line one slice of cheese on the inside of each pepper, top them off with the beef mixture, and cover with another slice of 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