Low Carb Philly Cheesesteak Stuffed Peppers
These Low Carb Philly Cheesesteak Stuffed Peppers are one of my all-time favorite recipes. They are quick and easy, making them the perfect low carb weeknight meal. All of the flavors of your favorite sandwich, but without all of the carbs. For this recipe, I used thinly sliced deli roast beef, but you can also make them with ground beef, sliced steak, or even steak-ums. I have tried them all four ways and they are fantastic. You can even change things up and make these Philly Cheesesteak Stuffed Peppers with chicken or pork. For another fun and delicious cheesesteak variation, try my Low Carb Chicken Philly Cheesesteak Meatloaf.
I’m not going to lie, as soon as this idea came to me, I felt like a culinary genius. If you can’t tell by now, I like finding creative vessels for my dishes. I have had a lot of fun with avocados with this same concept. These Low Carb Philly Cheesesteak Stuffed Peppers are great for lunch, dinner or even as an appetizer. They also reheat well, making them great for keto meal prep. Speaking of, if you need help with low carb meal planning, I have created the perfect resource for you. Check out my 14 weeks of low carb and gluten free meal planning.
I hope you enjoy these Philly Cheesesteak Stuffed Peppers as much as we have. Check out some of my other low carb stuffed pepper recipes.
Did you know that I have 3 new books out? You can check them out here!
Philly Cheesesteak Stuffed Peppers – Low Carb, Gluten Free
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes 4 Servings 1x
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Instructions
- Slice peppers in half lengthwise, remove ribs and seeds.
- In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.
- Sauté until onions and mushroom are nice and caramelized – About 30 minutes.
- Preheat oven to 400°
- Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing.
- Top each pepper with another slice of provolone cheese.
- Bake for 15-20 minutes until the cheese on top is golden brown. (You may want to pre-bake the peppers for about 10 minutes while the meat mixture is cooking if you like a softer pepper)
Notes
Per Serving – Calories: 458 | Fat: 36g | Protein: 27g | Net Carbs: 8.5g
Crys says
June 8, 2012 at 11:00 pmLooks amazing! Adding this to my short list of thing to cook!
Tricia Morris says
June 8, 2012 at 11:05 pmUm, you ARE a culinary genius. Thanks for sharing the idea!
Valentine says
June 9, 2012 at 12:05 amOhhhhhhhhhhhhhh I love philly cheesesteak, but, of course, I gotta make this recipe!!!!!!!!
Patti says
June 9, 2012 at 12:15 amawesome ….I’m going to pin this …thanks 🙂
Kyndra Holley says
June 9, 2012 at 12:37 amThis comment has been removed by the author.
kay says
June 9, 2012 at 2:44 pmfound you on pinterest. (where else!) this looks amazing!! thanks for sharing! i’ll be back!
Kyndra Holley says
June 9, 2012 at 3:13 pmThanks everyone!
torianne31 says
June 12, 2012 at 12:33 amI made these for dinner tonight. I just removed the tops of the peppers and the insides and stuffed the whole pepper. I followed the rest of the directions as written. I have a pan that makes 6 extra large muffins and put the whole peppers in there so they would be stable during cooking. My husband and teenaged sons LOVED these. One whole stuffed pepper with a serving of seasoned fries was a very hearty and very QUICK meal for a weeknight. Gotta love a gluten free meal that tastes good! Thanks so much for the recipe!
Haweii says
June 12, 2012 at 2:26 pmTried this last night…and ooh very good. 😀 Yummy..now if you could conger up an idea on how to make this a soup for winter…you would be my hero for life. 🙂
Amber says
June 12, 2012 at 4:30 pmYUM, making this ASAP!
willowgirl78 says
June 12, 2012 at 5:07 pmWhat is “peace and love” seasoning? This recipe looks amazing, and I can’t wait to try it!
Gail @ Faithfulness Farm says
June 13, 2012 at 5:21 pmOMG — found you thru Pintrest. This look heavenly! TOTALLY a low carber — down over 100lb and am at less than 15 to go 🙂
Can’t wait to check out your other recipes 🙂
Blessings!
Gail
Meagan says
June 13, 2012 at 9:41 pmI found this through ChowStalker… it looks FABULOUS! I will definitely try but with a different color pepper. This is a great idea… put the cheese inside!!!
Debby@Just Breathe says
June 14, 2012 at 5:53 pmOh my goodness, this looks absolutely delicious!
In Gods Word Daily says
June 14, 2012 at 6:00 pmThank you I am totally excited to find your site!!! I am pregnant and trying to find health no carb no sugar recipes is very hard! Thank you!
Lisa Whitaker says
June 20, 2012 at 9:55 pmYou are a freakin’ genius for sure!!! I’m a native Philadelphian and Paleo really does not allow me to enjoy my old favorites. Kyndra what did you serve with this?
As Good As Gluten says
June 22, 2012 at 11:59 pmYou are a culinary genius for this recipe! I made this for dinner tonight and it was incredible!!
Grammy Schmidt says
June 29, 2012 at 3:01 pmThis looks delicious! I will be trying this soon!
Emily says
June 30, 2012 at 4:56 pmDelicious! If you can find it, Steak-Ums work great instead of roast beef – more authentic cheesesteak meat, sliced super thin. Just cook the slices for a minute or two on each side, and they’re good to go. Will try using four whole peppers with just the top sliced off next time. Thanks for these great and tasty low carb meals!
Katrina says
April 16, 2018 at 2:42 amOh good! I got steakums instead of roast beef and I was wondering how if would turn out.
Cathy Cannon says
July 15, 2012 at 12:39 amMy husband is in the the US Army and away from right now ( for a short time)I plan to make this for him when he comes home I can’t wait!!
Melissa Pershing says
July 15, 2012 at 8:05 pmLove this! I love the avocado idea too. My husband is very picky when it comes to veggies. He will let me make stuffed peppers, but will only eat the filling.. He does love avocados though.
Logan says
July 16, 2012 at 8:50 pmMaking them right now, thank you!!
Jaimelee says
July 16, 2012 at 10:00 pmThese are amazing, I am making them for the second time today. I love philly cheesesteaks but can’t eat wheat…problem solved, it is genius btw!!
Amy says
July 18, 2012 at 5:13 amMy boyfriend made these the other night – they were great!!
Sylvia Rhinesmith says
July 18, 2012 at 9:35 pmI made this with some leftover steak and it was absolutely amazing. I did not serve anything with it, it was filling enough without adding anything. I’m new to your site, and am glad to have found it. Everything is quite easy to make and doesn’t take forever.
nes7562 says
July 24, 2012 at 12:13 amMaking this AS WE SPEAK… my house smells amazing.. and my husband is running late… I don’t know if I can resist eating before he gets here.. THANK YOU SO MUCH for sharing this FANTASTIC idea! You ARE a culinary genius! 🙂
TheMumzee says
July 30, 2012 at 5:26 pmStuffed Bell Peeppers are one of my families favorite dishes! I can’t wait to try this variation on the fam!!!!
Jessica Shuler says
July 31, 2012 at 6:02 pmTrying these tonight! Can’t wait! Can you do all the steps up until the baking part, then freeze the ready-to-bake peppers for another time?
Christie p says
August 1, 2012 at 3:20 pmMy husband and kids loved these. I even added some pepper jack on top so my husband was a very happy man
The Toile Lady says
August 5, 2012 at 1:56 amI found your recipe on Pinterest and made these the other night. I used frozen sandwich steaks because I would have been run out of Philly for using roast beef. It was a why didn’t I think of this moment! They were great and more dinner like than the usual sandwich on a hoagie roll.
Dawn Martin says
August 5, 2012 at 5:52 pmmade these last night and shared on my blog (www.nomorejellybelly.blogspot.com). thanks for the recipe. a hit with everyone!!
Cinderellamlt says
August 7, 2012 at 7:15 pmThank You for this! I doubled the ingredients and got some extra cheese, was able to stretch it over 12 halves(6 whole) peppers! SOOOOO yummy!
MY3SONS says
August 14, 2012 at 3:13 amThis was delicious, even my kids enjoyed it, thanks!
Heidi says
August 30, 2012 at 1:07 amI just tried this tonight, it was AMAZING!!!! Oh my goodness, I’m so excited to have this recipe. Thank you thank you!
Amanda says
September 11, 2012 at 5:13 amThis was super yummy! One slice of cheese was perfect. Thanks for this recipe!
Louise Bader says
September 13, 2012 at 11:26 pmCan’t wait to try this it’s look awesome. I love stuffed peppers and I live in Philly lol. Only think I would change for sure is the cheese. Must be American or Wiz. Make sure you dice that meat well everyone. Thanks for sharing! I’m going to make these this weekend:)
Ana Quintana says
September 18, 2012 at 9:23 pmThank you for sharing this recipe. It was quick, easy, delicious and healthy. I made it with Flank Steak and it was enjoyed by my family. definitely a keeper.
Ana Quintana says
September 18, 2012 at 9:25 pmThank you for sharing his recipe. It was quick, easy, delicious and healthy. It was enjoyed by my family. Definitely a keeper.
kRiStEn says
September 22, 2012 at 9:18 pmhow many calories are in one?
Priscilla Clark says
October 3, 2012 at 12:42 pmCan anyone tell me what kind of meat can be substituted for Roast Beef?? Besides the packaged stuff…
The Young Retiree says
January 14, 2013 at 11:01 pmHere’s an idea for anyone else wondering: We are going to try it with fajita chicken next! I think it will turn out rather nicely!
Anonymous says
January 16, 2013 at 6:36 pmI used thin sliced sirloin tip(sandwich)steak, cooked it fast (seperate from the onions & mushrooms). Much better flavor! Do not like that pre-made stuff!
Evelyn says
January 30, 2013 at 2:15 amSteak’ums would work. Or sukiyaki meat, if they have it where you live.
Alicia says
June 11, 2013 at 5:58 amIf you slightly freeze (line an hour) a thin steak (sirloin or flank steak) it holds together well enough that you can slice it razor thin with a good knife. just let it defrost after cutting and cook really quickly in a pan w. salt and pepper.
cb2manor says
October 4, 2012 at 1:49 amMade these tonight…these were so good! End…of…story! YUM!
Our USCG Life says
October 10, 2012 at 3:42 pmI made these last week and they are great. I didn’t have provolone so I used white american cheese and they were great. I am putting it on my 2 week meal plan. I am going to share this on my blog.
Ugnah says
October 16, 2012 at 4:44 amMade these tonight and they were fabulous!!! My husband and teenage daughter loved them. Found this on Pinterest and can’t wait to look through the rest of your blog.
Terra says
October 18, 2012 at 3:04 amHappy that I found this post on Pinterest, it sounds so good! My hubby and I love finding fun, delicious recipes! Take care, Terra http://www.cafeterrablog.com
Catie.field says
October 26, 2012 at 3:04 amI think you are my new best friend!!!!
orangedaisy says
October 29, 2012 at 7:24 pmI just found your site thanks to Pinterest and I made this last night and my husband and I LOVED it! Can’t wait to make it again!
Sarah B. says
November 1, 2012 at 1:49 amI made this tonight!!! I put the recipe on my blog with a link back to yours 🙂 So delicious!
The Brunette Baker says
November 2, 2012 at 2:29 pmOh. My . Goodness. This is a MUST make! What a fabulous idea!! Thanks for sharing! XO
Mary Jo Smith says
November 4, 2012 at 1:48 amFantastically easy and delish! Thanks!
Anonymous says
November 11, 2012 at 2:02 amvery good will make again
Anonymous says
November 21, 2012 at 12:46 amThis was excellent! Definately a “have again”! We used pastrami and it was still over the top. The secret is caramelizing the onions with that o so fragrant garlic. Delish! Thanks for sharing!
WillsonCharly says
November 23, 2012 at 7:46 pmThese look and sound yummy!. I found you through Pinterest and am glad i did. I read through the comments and got a few tips to use as well…but always when i make a new recipe i make it by the recipe the first time and then if it stays in the cook book i do things to it. thanks for sharing.
Anonymous says
November 29, 2012 at 2:03 amI made this tonight and I loved it! I didn’t have provolone cheese I had low fat Swiss. It was still awesome! Husband isn’t a fan of mushrooms so his comment was less mushrooms and more cheese. And I used Schneider’s Naturals thin sliced roast beef.
This one is definitely a keeper and will go directly into my cookbook! I paired it with oven roasted potatoes and a salad. Easy clean up too, one pan and piece of tin foil!
Anonymous says
December 6, 2012 at 12:27 amJust made this tonight, it was very good. I used cheddar cheese. The only suggestion I have is to precook the peppers a little because after 20 minutes they were still a little hard. Very easy meal.
Malina says
December 12, 2012 at 11:53 pmI have to add my praise and tell you these were amazing. I am making them again tonight. Thanks for the awesome recipe.
Chatty Crone says
December 27, 2012 at 3:22 amThis is a GREAT idea!
Mimi2CL says
January 5, 2013 at 5:29 pmFound this on Pinterest and am printing recipe as I type to head to the grocery store to buy the ingredients!! I can’t wait to try this one!
renee says
January 6, 2013 at 2:43 amPinned and I am getting ingred. tomorrow! Can’t wait!!! This looks amazing!!!
Angel Kendrick says
January 7, 2013 at 9:14 pmI made these last night and they are Amazing !!! These will be on rotation at my house and I think it is a fun recipe to serve guests as well.Thank you !!
Juls says
January 8, 2013 at 3:08 amYou could also do this as a no-tortilla fajita. Sub chicken or steak for the roast beef, and monterrey jack for the provolone. Can’t wait to try both!
Jaime Morrow says
January 8, 2013 at 11:07 pmI made this tonight, and HOLY COW!!!!Delish!!! I am a very hard critic on food that I cook, and I loved it so much I couldn’t stop talking about it for twenty minutes after we were done eating! This recipe is hands down a new favorite, and will be added to the rotation! (Might try with chicken next time!) Thank you for sharing!
Jaime Morrow says
January 8, 2013 at 11:09 pmI also calculated calories for this recipe. approx 1,336 for 4 halves, or approx 334 cal each!
SarahCate says
January 8, 2013 at 11:24 pmFound this recipe on Pinterest-awesome!!! I added a bit of steak seasoning to it- but it would have just fine without Thank you for sharing- we Will be eating these again!
Stacye Terry says
January 10, 2013 at 2:09 amMade this tonight and it was a HIT!! Hubby asked that it be added to the weekly menu and that’s BIG DOINGS for him! 😀
I look forward to trying more of recipes – thanks so much for sharing them with us!
Nicki Davenport says
January 14, 2013 at 7:46 pmI love philly cheesesteak! I am making these tonight and am pretty sure they are going to be a hit. I have a family of five, so I doubled the recipe and adding a side of potatoes and garlic bread. Thanks so much!
Fireman says
April 23, 2015 at 1:47 pmSo much for the low carb aspect…lol
The Young Retiree says
January 14, 2013 at 11:04 pmI am so glad to have found you (like so many others) on Pinterest! We are making these tonight for dinner and my husband is thrilled about it! I can’t wait to share the success with all of my readers! I so look forward to seeing more awesome recipes from you 😀
Nicolle says
January 19, 2013 at 11:52 pmThanks for the amazing recipe. Made them tonight, loved them. I linked your post in my blog.
Thanks again!
Alicia Freeman says
January 21, 2013 at 12:10 amI was so excited when I found this recipe couldn’t wait to try it! I was a hit with my three guys and I, too, had a problem with the peppers being not quite difficult done like another person however still a hit. I did add a dash of Cayenne pepper as my family likes a bit of heat in almost everything. My husband said next time we will grill the peppers first to help with the tenderness. Thank you so much for sharing!
deebatt says
January 27, 2013 at 10:54 pmi made these today. stuffed the whole pepper instead of halfed (peppers were small) and put in my 4 quart electric roaster on low for several hours. I cooked them longer because I like the peppers softer/well done. FABULOUS!!!!!!!!!!!!!!!!! definitely a keeper
Evelyn says
January 30, 2013 at 2:12 amWhere I live, we can get thinly sliced uncooked beef for sukiyaki, so I used that, and cooked it along with the onions and mushrooms. These were fantastic! great, simple concept. Also, I par-cooked the peppers by putting them in a casserole dish in the microwave with a half cup of water, covered with saran wrap, for 5 inutes. Beware of hot steam when you open it! Came out great.
Dessica says
February 4, 2013 at 9:27 pmI loved this recipe!
Anonymous says
February 10, 2013 at 11:14 pmMade a modified version- Roasted the peppers first- used Red/Yellow. Sauteed the Onions and mushrooms in beef broth and butter. Only used 1 slice of cheese and drizzled LC bbq sauce on them. absolutely delish! Thanks for the inspiration!
Laureen Chan says
February 20, 2013 at 2:06 amI just made this dish today. I used pepper jack cheese instead of provolone. It turned out great!
Lauren Telting Colomb says
February 26, 2013 at 12:27 amThis was great & my husband LOVED them. I also added a habanero/buffalo cheese for a bit of kick & used thinly sliced pieces of rare roast beef. Excellent. Will be making these again. thank you.
Kelsey Budnick says
March 5, 2013 at 11:22 pmI made these with an orange pepper, colby jack cheese on the bottom, and pepper jack on top. I didn’t have any sort of steak or beef, so I sauteed onions and sliced jalapenos with sliced ham, sprinkled with Johnny’s seasoning and minced garlic. I didn’t use any butter, just olive oil. I cooked just a bit under 15 minutes, I like my peppers still a little firm. They turned out really yummy! The Johnny’s adds a great kick!
Suzy says
March 8, 2013 at 12:42 amFabulous. Easy and exceptionally delicious. Thank you!!!!!
Suzy says
March 8, 2013 at 3:51 amP.S. I slice up the leftovers and eat them in a low-carb wrap the next day. Good hot or cold!
Sue Picciano says
March 11, 2013 at 11:19 pmWould like to make this a slow cooker recipe…anyone have ideas on how to convert this?
Linda Thompson says
March 19, 2013 at 3:27 amOh wow, I made these tonight and they are so delicious! I ordered your cookbook and I can’t wait to try more of your recipes! Thank you so much!
carrie miller says
March 20, 2013 at 10:20 pmI made these for dinner tonight they were so good definitely will make them again 🙂
Nicole Shadoff says
April 4, 2013 at 7:39 pmMade these today for lunch. They came out picture perfect!
Suzy says
April 10, 2013 at 10:05 pmCan I just say again how much I love, love, love these????? So easy and so GOOD!!
Rach says
April 14, 2013 at 12:02 amFound the recipe on Pinterest, made it tonight. So easy and delicious! Thank you for sharing!
Dawnmarie's Life says
April 19, 2013 at 12:02 amI just saw this recipe on FB. I was going to share it until I read an article by Blogher about people not giving credit properly. I searched the recipe to be safe and found your blog. I did tell the offender on fb that she needed to properly credit you. It looks like she even used your picture. I’m sorry that people are taking credit for your work. Looks like a great recipe though. I can’t wait to try it.
Kyndra Holley says
April 19, 2013 at 12:05 amHi Dawn, Thank you so much for letting me know. Do you mind telling me which FB page it is? THanks
Michelle says
April 26, 2013 at 2:36 amMade these tonight using grass-fed chipped steak. I parboiled the peppers. Before baking I put organic mayo on some on top of the bottom layer of cheese before the meat, and pizza sauce on the others on top of the meat under the top layer of cheese. They were soooo incredibly delicious! Thanks for the recipe!
Stephanie says
May 9, 2013 at 11:14 pmThis was so so yummy! I made it tonight, I actually used one white onion, one sweet onion, and upped the roast beef a little more…also didn’t have as many green peppers (because some of them were going bad, boo), so I put it all in a casserole dish (green peppers first, smoked provolone slices, and then all of the stuffing, and more provolone. Cooked for about 10 minutes and voila, delicious philly cheesesteak casserole! Thanks for the recipe, I’ll be making this one again!
Rachel G says
May 22, 2013 at 10:38 pmThank you so much for this recipe!! We do not eat red meat, so instead I made it using turkey tenderloin and it was AMAZING!!!
Kai says
May 23, 2013 at 3:01 pmMy husband and I made this last night, and it was so delicious and guilt free! Thank you for this and look forward to seeing more of your recipes 🙂
Lynn Reedy says
June 7, 2013 at 12:33 amI seen this recipe on FaceBook. One of my friends had posted it. I made this tonight for dinner and it was DELICIOUS !!! It will be made again for sure ! Thanks for sharing it with us.
Samantha says
July 1, 2013 at 7:51 pmVery yummy! One recommendation for anyone else who likes softer green peppers – I blanch mine in boiling water for about 5 minutes before filling. My husband doesn’t like peppers when they are crunchy 🙂
Ellen says
July 10, 2013 at 4:24 amHoly Geeze, you are a culinary genius. I can’t wait to try these.
Headless Horseman says
July 20, 2013 at 9:24 pmHOLY COW…I just stuffed the peppers and put them in the oven….as I was stuffing them, I tasted the mixture…YUMMY…can’t wait to get them out of the oven… 🙂 Thank you for a great recipe
gothhousewife says
September 8, 2013 at 10:23 pmI just made these today. I think that maybe the bell peppers in the store are smaller then what you used because I had waaay too much stuffing. They were really good, but I think next time I would cook the peppers just a bit before stuffing them so that they can get a little softer.
Kristen Ford says
December 30, 2013 at 1:24 amThese are awesome. One of my husband’s favorite meals I make. I make extra peppers and use the leftovers for lunches. They reheat really well.
idara wolf says
January 23, 2014 at 4:33 pmThese look amazing! I usually stuff mine taco style with beef, tomatoes, spices, quinoa, mushrooms, onion. But these….whooaaa! (Pinterest sent me!)
Angela Parker says
February 4, 2014 at 6:34 amI love this recipe! I wanted to feature it on my post this week for Found it Friday. Would it be okay to use your picture with a link back to this recipe?
Thanks!
Peace Love and Low Carb says
February 4, 2014 at 8:47 amSure, No problem! Thanks
Lisa says
February 7, 2014 at 5:03 pmI made this today for lunch and let me tell you, I thoroughly enjoyed this! I love your recipes and this one was particularly satisfying. Love, love, love!
Michelle H says
February 18, 2014 at 5:36 pmMade these tonight – passed the husband test. 🙂 I think next time I’ll pre-roast the bell peppers like I do for the pizza peppers, and maybe instead of provolone on top, melt a sharp cheddar or something. But it was really really good as is.
Dakota says
July 13, 2014 at 9:59 amwell I did it a little differently with the cheeses. I used pepper jack, colby jack, and provolone for the tops. it works.
Dakota says
July 13, 2014 at 9:57 amI made these last night and they were amazing.
Stephanie Williams says
January 4, 2015 at 2:13 pmAmazing recipe! I totally sliced my peppers up and made it like a casserole rather than individual peppers. Loved it! Couldn’t keep the kids away even while I was cooking it.
Lisa C says
February 6, 2015 at 3:04 pmI’ve had this recipe saved on my Pintrest for a long time & finally got around to making it for the SuperBowl. OMG everyone went crazy for them!! Why did I wait so long to make them?
I used red, orange & yellow peppers for the sweetness & got my roast beef & Provolone from Whole Foods.
The quality of the products & a fabulous recipe made for a delicious meal. Im making your pepperoni pizza stuffed peppers next 🙂
Keetencotton says
March 25, 2015 at 11:55 amPersonally we don’t like our green peppers that crispy so I bake them for the 25 mins that the onion/mushroom mixture is cooking and then fill the peppers and cook another 20 mins.
Otherwise, great recipe
Suzanne says
April 22, 2015 at 11:20 amCan these be done in the crockpot instead of the oven?
Brenda Cammarata says
May 4, 2015 at 4:04 pmMade this for supper last night. I used red peppers and deli roast beef. It was delicious. I will warn you, though, that using deli roast beef adds a lot of extra salt. So careful with adding salt.
Thanks for the recipe.
Amie George says
May 8, 2015 at 12:45 pmI am totally making these tonight! They Look AMAZING
Iona Meyer says
June 17, 2015 at 12:18 pmThese look awesome. Would you have an estimate on the fibre content? My hubby and I are doing Weight Watchers. I think these will fit just beautifully in the diet but I don’t know how to work out fibre.
Thanks so much. Sure glad I found you!
oni
Peace Love and Low Carb says
June 18, 2015 at 6:10 amYou could pop the ingredients into a site like fatsecret or myfitnesspal to help you calculate the fiber. 🙂
Karen says
July 14, 2015 at 6:16 pmI made these tonight; however I used large portabello mushroom caps instead of green pepper halves. I added chopped green peppers and onions to the steak-ums mixture and topped with provalone and pepper jack cheese. Mmmmm amazing!!!
connie says
March 6, 2016 at 1:29 pmomg this looks amaze balls, so going to try this, what a great idea……I just love you
JoAnn Caisse says
February 1, 2017 at 6:56 pmI made these tonight and they are fantastic! I used Steak-ums instead of deli beef because I had them on hand. My husband raved about them.
KalynsKitchen says
February 17, 2017 at 5:59 amHappy Friday! Just letting you know I featured this recipe in my weekly Low-Carb Recipe Love in a collection of Low-Carb Stuffed Peppers Recipes. I hope a lot of my readers will click over and try your recipe!
Claudia says
July 1, 2017 at 11:27 amI made this last night with some leftover tri-tip roast I had. So, so good. Even the carb eaters thought it was fantastic. Thanks!
Ioana says
January 7, 2018 at 2:52 pmMade these for my name day today. ‘Everybody loved them. They had no idea that it was a low carb meal.