Description
Easy Keto Philly Cheesesteak Stuffed Peppers Recipe — perfect for low-carb dinner ideas and weekly meal prep. Makes 4 loaded stuffed peppers in 50 minutes with just 8 simple ingredients.
Ingredients
Scale
- 4 bell peppers (variety of colors)
- 1 lb ground beef
- 1 medium onion, diced
- 1 cup mushrooms, sliced
- 1 cup provolone cheese, shredded
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sliced mushrooms, cooking until they are softened, about 5 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 7-10 minutes.
- Stir in the minced garlic, salt, and pepper. Cook for an additional 2 minutes.
- Remove the skillet from heat and stir in half of the shredded provolone cheese.
- Stuff each bell pepper with the beef mixture, packing it tightly.
- Top each stuffed pepper with the remaining provolone cheese.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and return to the oven to bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Allow to cool slightly before serving.
Notes
- Refrigerator Storage: Place fully cooked stuffed peppers in an airtight glass container (such as Pyrex) with parchment paper between layers to prevent the cheese from sticking. Store in the coldest part of your refrigerator at or below 40°F. They stay fresh for 3 days. Let peppers cool to room temperature for no more than 2 hours before refrigerating, following FDA safe food handling guidelines.
- Freezer Storage: Wrap each cooked and cooled stuffed pepper individually in a layer of plastic wrap, then aluminum foil, and place all four into a labeled freezer-safe zip-top bag with the date. Squeeze out excess air before sealing. These freeze well for up to 2 months. For best texture, freeze within 3 hours of baking rather than waiting until day three of refrigerator storage.
- Oven Reheat: Preheat your oven to 350°F. Place refrigerated stuffed peppers in a baking dish and cover with aluminum foil. Reheat for 15 minutes, then remove the foil and continue for 5 minutes to re-crisp the cheese topping. For frozen peppers, increase the covered time to 30 minutes before uncovering. The oven method produces the closest result to freshly baked.
- Microwave Reheat: Place one stuffed pepper on a microwave-safe plate and cover loosely with a damp paper towel to trap steam and prevent the cheese from drying out. Microwave on medium-high (70% power) for 2 minutes, then check the internal temperature — it should reach 165°F. Add 30-second intervals if needed. This is the fastest reheating method for weekday lunches at the office.
- Air Fryer Reheat: Preheat your air fryer to 350°F. Place one or two refrigerated stuffed peppers in the basket, leaving space between them for airflow. Reheat for 6 minutes, checking at the 4-minute mark. The circulating hot air re-crisps the provolone topping beautifully while keeping the filling juicy inside. For frozen peppers, increase temperature to 360°F and cook for 12 minutes.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner Ideas
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed
- Calories: 385 calories
- Sugar: 5g
- Sodium: 410mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 89mg
Keywords: Easy Keto Philly Cheesesteak Stuffed Peppers Recipe, easy keto dinner recipe, homemade stuffed peppers, easy recipe, low-carb cheesesteak peppers