Name: Low Carb Philly Cheesesteak Stuffed Green Peppers
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 bell peppers; 1/2 cup onion (chopped); 2 tbsp minced garlic (fresh); 1/4 cup beef broth (low sodium); 6 oz mushrooms (sliced); 1/2 pound roast beef (cooked and sliced); 4 tbsp cream cheese (softened); 4 provolone cheese (sliced)

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Enjoy all the flavors of a classic sandwich with a healthy twist. These low-carb Philly cheesesteak stuffed green peppers are a tasty meal to make and can even be prepped in advance! With savory roast beef and gooey cheese in every bite, you won’t be able to resist them!

A serving of bubbly, melted cheese-topped dish on a plate with a fork, with the rest of the dish in a cast iron skillet in the background, indicating a freshly-baked, gratin-style meal.

You’ll never go back to a food truck again once you start making these stuffed green peppers! All the savory, comforting flavors you love from a classic cheesesteak sandwich, only made into a low-carb version.

Use these low-carb stuffed peppers for a weeknight dinner, lunch the next day, or even a protein-packed snack. They can even be made in advance for busy nights.

Just like our Skinny Taco Squash Casserole, they are made with only a handful of ingredients but a ton of flavor, you’ll have them on the menu on repeat.

Ingredients

There’s only a handful of ingredients you need to make these Philly cheesecake stuffed peppers, so you should have most things you need.

Green bell peppers
Onion
Garlic
Low-carb beef broth
Mushrooms, white or baby bella mushrooms
Cooked, sliced roast beef
Cream cheese
Sliced of Provolone cheese

Instructions

Start by preparing your peppers: slice them in half lengthwise and remove the seeds and membrane. Place in a skillet or rimmed pan.

Sautéing mushrooms, sliced beef and onions in a pan on a stove with green bell peppers prepared on the side.

In a large skillet, saute the onions, garlic, and beef broth over medium heat until the onions are soft. Then, add in the mushrooms and continue to cook.

Ingredients prepared for cooking, with chopped onions in a skillet on a stove, strips of meat and sliced green peppers on the side, and a glass of sauce nearby.

A person puts minced garlic into a frying pan with onions, preparing to cook on a gas stove, with chopped ingredients visible on the side.

A person is pouring beef broth into a sauté pan on a stove, with sliced green bell peppers and strips of meat on the counter, indicating preparation for a cooked dish.

A person sautéing ingredients in a frying pan on a stove while adding seasoning from a blue container.

After about 5 minutes, mix in the sliced roast beef and cook until it is just heated through.

A person is cooking on a stovetop; they are adding sliced roast beef to a skillet containing sautéing onions and mushrooms, with prepped bell peppers and a knife to the side on a wooden cutting board.

Remove the pan from the heat and stir in the cream cheese until it’s all combined.

Cooking ingredients on a stovetop, with sliced green bell peppers in a skillet on the left and a mix of mushrooms and meat in a skillet on the right with a spatula.

A person is cooking, with one pan containing sliced green bell peppers and another pan with sautéing onions and mushrooms and beef on a stove.

Assemble the pepper halves by stuffing each green bell pepper with the meat mixture. Pour any remaining juices from pan over the top and top each stuffed pepper with a piece of cheese.

A person is transferring ingredients from a pan to a hollowed-out green bell pepper using a spoon, with a gas stove in the background.

A person pouring sauce in a frying pan on a gas stove.

A person is cooking on a stove, placing cheese slices on top of a skillet containing stuffed pepper ingredients.

Place peppers into a casserole dish and bake them until the cheese is melted and has turned golden brown.

Four stuffed bell peppers topped with melted cheese served in a black skillet.

Let cool slightly and enjoy.

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A serving of stuffed peppers on a plate with a fork, alongside a cast-iron skillet containing more of the dish, on a wooden table.

🍴 PRO TIP!

Leftovers and Making Them In Advance

These low-carb Philly cheesesteak stuffed peppers are one of our easy recipes that make for a wonderful meal prep recipe as you can do all the prep work in advance.

To meal prep them: Follow the instructions to assemble the stuffed green peppers. After you place the provolone cheese onto each pepper half, let them cool fully. Wrap the baking dish in plastic wrap and place them in the fridge for up to 48 hours. When you’re ready for them, let them come to room temperature before finishing off with baking them.

Leftovers: If you have leftover stuffed peppers make sure they’re cooled completely before storing them in an airtight container in the fridge. They stay fresh for up to 3 days. To reheat them, place them back in the oven at 300F and bake until warmed through. You can also microwave the peppers but know that they won’t cook as evenly unless you cut them into small pieces.

A freshly baked stuffed green bell pepper served on a plate with a fork and knife, with more peppers in a cast-iron skillet in the background.

🗹 RECIPE FAQ’S

Tips and Tricks

Can I stuff peppers standing up?

Though you can make whole stuffed peppers, they’re much easier to eat if you slice the peppers and stuff just the halves. This way, you can enjoy a bite of gooey cheese with each and every bite. Make sure to buy large peppers when possible so that you have bigger servings.

How can I make my pepper softer?

Some people prefer a bit of crunch in their pepper and others like a softer pepper. If you prefer the peppers to be extremely soft, try baking them without the cheese and covered with aluminum foil for 5-10 minutes before removing the cover, topping each pepper with cheese, and baking them until the cheese turns golden.

Which roast beef is best?

If you have leftover beef from a roast that you can slice thinly, that’s perfect. However, you can also use deli roast beef in a pinch to whip up this dish. Just make sure it’s in thin strips or shaved so that it mixes well.

Variations

Meat: Though roast beef is what gives the low-carb peppers their classic Philly cheesesteak flavor, you could easily use slices of ribeye or sirloin steak or even cooked ground beef in it’s place. Not only does this change up your proteins every so often but it also uses up any leftovers you might have cooked in the fridge.

Toppings: Sprinkling on some green onions is a great way to garnish the stuffed bell peppers and add another pop of color to them.

Peppers: Green peppers are used the most because of the flavor they bring to the dish. However, red bell pepper or a mix of colored bell peppers can all be used instead and add a variety of colors to the table!

Cheese: Change the flavor by switching up the topping! Shredded mozzarella is another great way to top the peppers in place of provolone.

Seasonings: You can adjust the flavor of the stuffed peppers by adjusting the seasonings or adding new ones. Adding a little salt or extra garlic powder can go a long way.

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A serving of stuffed green pepper on a plate with a fork and a knife.

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