Philly Cheesesteak Stuffed Peppers
Low-carb, cheesy, and packed with flavor – a family favorite dinner!
low carb tacos, taco salads, and sloppy Joes are regulars in our home.
But lately, my family has been especially pleased with this low carb tamale pie
— and now, another delicious favorite has joined the list:
Philly Cheesesteak Stuffed Peppers!
I hope you enjoy them as much as we do.
Stuffed peppers have always been a quick and comforting evening supper in our home.
My mom used to make hers the Italian way with rice and tomato sauce — they were amazing!
But experimenting with new flavor combinations keeps things fun.
These Philly Cheesesteak-inspired stuffed peppers were a total hit with my family.
Ingredients
- 3 bell peppers
- 1 lb. ground beef
- 8 oz. mushrooms, chopped
- 1 onion, chopped
- 2 tbsp. ketchup
- 1 tbsp. Worcestershire sauce
- 1 cup beef broth
- 8 oz. mozzarella cheese, shredded
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). Slice the tops off the peppers and remove the seeds.
- In a large skillet over medium-high heat, sauté the ground beef and onion until the beef is browned and the onion is softened.
- Stir in the chopped mushrooms and cook for another 3–4 minutes.
- Add the beef broth, Worcestershire sauce, ketchup, and season with salt and pepper to taste.
- Simmer until most of the liquid has been absorbed.
- Stuff the prepared peppers with the meat mixture and place them upright in a baking dish.
- Sprinkle the tops generously with shredded mozzarella cheese.
- Tent the dish with foil and bake for 45 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven, let cool slightly, and enjoy!
Pro Tips:
- Use green, red, or yellow peppers — red adds sweetness, green gives that classic savory taste.
- Substitute provolone cheese for an authentic Philly cheesesteak flavor.
- Make it keto-friendly by skipping the ketchup or using a low-sugar version.
Storage Tips:
- Leftovers can be stored in the fridge for up to 4 days.
- Reheat in the oven or microwave until warmed through.
- These stuffed peppers also freeze well for up to 2 months.
Perfect For: Busy weeknights, low-carb meal prep, or when you’re craving something cheesy and satisfying without the carbs!
