Philly Cheesesteak stuffed peppers have been on my radar for a long time.
Bryan and I love them as a keto/low carb option. Especially because cheesesteaks with the bread are incredible, but they spike my blood sugar.
You know, bread tends to do that for me.
This recipe marries the best of both worlds.
I can maintain in-range blood sugars, while still enjoying the flavors I love.
Shockingly, I don’t miss the bread.
Using the Ninja Foodi Pro Pressure Cooker 11-in-1 to make this recipe
I used my Ninja Foodi Pro to make this entire recipe from start to finish. It was nice to make it a one-pan recipe.
You can do this on a baking sheet as well. You will need to cook your meat on the stove before stuffing your peppers and that’s OK. The same steps will apply!
I love the Ninja Foodi Pro for it’s range of tasks. I literally replaced three other countertop appliances in my kitchen with it.
Ingredients list for this recipe
The ingredients for this recipe are simple. Keep in mind that you can mix and match, or take out things that don’t satisfy your taste buds.
- Thinly sliced steak, or stir fry beef
- Bell peppers (Green for chopping up on the inside, and red, yellow, and orange for stuffing).
- White onion
- Provolone cheese
- Garlic Powder
- Onion Powder
- Salt and pepper
- Avocado oil
What kind of steak should I use for this recipe?
Any thinly sliced beef will do. I go like thin ribeye in this recipe because the marbling is divine and makes great flavor.
Alternatively, stir fry beef works great too. You might have to slice it to your desired thickness because it still comes pretty thick, but it’s a great one.
How to make philly cheesesteak stuffed peppers
These keto stuffed peppers are shockingly easy. They take about 25 minutes to make, and we found them very satisfying.
Let your Ninja Foodi pre-heat on the sear function. if you’re using a pan, let it heat up with some oil in it.
Once your pan has come to temp, add diced onion, green bell pepper, mushroom and avocado oil to the pan. Let it all caramelize on medium-high heat). About 20 minutes.
To prep your bell peppers, slice off the tops, and discard. Slice a thin layer off of the bottom (so they don’t fall over) Remove the seeds.
Layer a slice of provolone on the inside of the pepper. Set aside.
Drop your meat in your pan along with the onions, bell peppers and mushrooms.
Once the meat is cooked, add in a slice of cheese, let it melt and stir until everything is incorporated.
Next, stuff the peppers with the meat and veggie mixture.
Lay a slice of provolone on top of your pepper and broil until the cheese is bubbly and melted and the peppers are heated through, but still crunchy.
Slice and enjoy!
What to serve with philly cheesesteak stuffed peppers
I’d recommend a salad on the side, or if you’d like to go the carb route, plain white rice goes really well with this and you can measure out your portion.
Either way, I hope you enjoy this delicious take on philly cheese steaks! I love keto stuffed pepper recipes and you’ll be seeing more of them!