Low Carb Philly Cheesesteak Stuffed Peppers

Delicious, low carb stuffed peppers with the flavors of Philly cheesesteak. An easy, healthy meal that comes together in no time at all.

Course Main Course

Cuisine American

Keyword beef, healthy, low carb

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 258kcal

Author Sara

Place the halved and seeded bell peppers in a baking dish; spray them lightly with avocado oil and sprinkle with salt and pepper
Place them in the oven and broil on high for about 7-10 minutes; keep an eye on them so they don't burn - it is just to soften them and get a little caramelization on the edges
Take out of the oven and set aside
Heat the butter in a large skillet over medium heat
Add in the thinly sliced onions and mushrooms - sauté for 10-15 minutes, stirring occasionally - they should soften and start to caramelize
Add in the minced garlic and 1 Tbls of the Worcestershire sauce - sauté another 3 minutes
Remove from pan, season with salt and pepper to taste and set aside
Add in the avocado oil and turn heat to medium/high
Add in the ground beef with the salt, pepper, garlic powder and onion powder
Sauté until completely browned and cooked through (about 5 minutes) then stir in the onion/mushroom mixture and the remaining Worcestershire sauce
Cook another 2-3 minutes and remove from heat
Fill the peppers with the equal amounts (about 1/2 cup) of mixture and then top with the shredded cheese
Place back under the broiler for 1-2 minutes to melt the cheese (be careful not to burn)
Serve with optional Spicy Garlic Aioli and enjoy!

The best way to clean mushrooms is with a damp paper towel so they don't absorb too much water before cooking