Keto Cheesesteak Stuffed Peppers

Cheesesteak Stuffed Peppers

This simple formula for keto Philly cheesesteak stuffed peppers is a low carb family top choice. Ground meat keeps the stuffed peppers damp and heavenly. 

Does your family love ground meat like mine does? Mine can't get enough of ground meat plans like low carb tacos, taco plates of mixed greens, and messy Joes. Furthermore, low carb tamale pie makes them particularly upbeat. Here's another scrumptious family supper – Philly Cheesesteak Stuffed Peppers! I trust you like it, as well. 

Stuffed peppers is a simple weeknight dinner and an old family top pick. Mother made her stuffed peppers the Italian path with rice and pureed tomatoes – so great! Yet, exploring different avenues regarding new flavor blends keeps things fascinating. My family flipped for these Philly Cheesesteak stuffed peppers!

Ingredients

• 1 pound 85 % lean ground beef (I used grass-fed)
• 4 medium green bell peppers (5 oz each after prepping)
• 8 oz sliced button mushrooms
• 1/2 cup onions, chopped (2 oz)
• 1 tbsp olive oil
• 8 slices Provolone cheese (4 oz)
• salt and pepper to season

Keto Cheesesteak Stuffed Peppers

Instructions

1. Cut tops off of the peppers and remove remaining seeds pith. Place in a microwave safe baking dish, cover with cling film and cook for 3-4 minutes, depending on your microwave. Remove film and using tongs, pour out any accumulated water from the peppers.
2. Preheat oven to 350 degrees F and place rack to the middle position.
3. Meanwhile, heat a pan over medium heat. When hot, add oil and swirl to coat the pan. Stir in the mushrooms to coat in oil and let cook in a single layer for 2-3 minutes. Add the onion and stir, cooking until they turn translucent and the mushrooms have cooked (2-3 minutes more). Remove the mixture from the pan.
4. Add the ground beef to the pan, breaking it up while cooking. When cooked through, add the mushroom mixture back to the pan and season with enough salt until it tastes good to you. Add a generous amount of pepper (1/4 teaspoon or more to your taste).
5. Lightly season the peppers with salt and pepper. Place 1 slice of cheese in the bottom of each pepper and evenly divide the ground beef stuffing among them.
6. Bake for 20 minutes. Top with the remaining cheese and pop under the broiler to melt and brown. Serves 4 as a meal with one pepper each. 7 net carbs each.