Philly Cheesesteak Stuffed Peppers (low carb)

Low carb or not, this recipe is so yummy and easy!

Recipe adapted from:

Servings: 4


  • 2 large green bell peppers
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1 medium onion, sliced
  • 6 oz (170g) mushrooms, sliced
  • 8 oz (220g) thinly sliced roast beef (from the deli), chopped
  • 8 slices provolone cheese (from the deli)
  • sea salt and black pepper, to taste


  1. Slice the green peppers in half and remove the seeds and ribs. Set aside.
  2. In a pan on medium heat, add the butter, olive oil, garlic, onion and mushrooms. Sauté until caramelized.
  3. Preheat oven to 200˚C (400F).
  4. Add the chopped roast beef strips to the pan and cook for 5-10mins until fragrant. Add salt and pepper. Remove from heat.
  5. Assemble your green peppers: line each pepper half with a slice of cheese, fill with the meat/onion/mushroom mixture, add another layer of cheese overtop.
  6. Bake for 15-20mins until the cheese on top is golden brown.


  • If you want a softer pepper, you can bake the pepper first for 10mins before adding in the ingredients.
  • Can also top with parmesan cheese.

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