Ingredients:
4 large bell peppers (any color, halved and seeds removed)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 cup mushrooms, sliced
2 cloves garlic, minced
Salt and pepper, to taste
1 teaspoon Worcestershire sauce (optional)
6 slices provolone cheese
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Arrange the bell pepper halves in a baking dish, cut-side up.
Prepare the Filling:
Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and cook until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the onions and mushrooms. Cook until softened, about 5-7 minutes. Add the minced garlic, and cook for another minute until fragrant.
Return the beef to the skillet. Season with salt, pepper, and Worcestershire sauce (if using). Stir everything together and cook for an additional 2-3 minutes.
Stuff the Peppers:
Spoon the beef mixture evenly into the bell pepper halves. Top each pepper half with a slice of provolone cheese.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve:
Serve the KetoPhilly Cheesesteak Stuffed Peppers hot, garnished with fresh parsley if desired.
Enjoy this innovative twist on a classic dish that's not only low-carb and keto-friendly but also packed with flavor. The Keto Philly Cheesesteak Stuffed Peppers are perfect for a hearty dinner and are sure to satisfy even the most devout cheesesteak enthusiasts.