Low-Carb Keto Philly Cheesesteak-Stuffed Peppers with Cauliflower
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
6 People
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Calories
379 kcal
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Course
Main Course, Dinner
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Cuisine
American
Low-Carb Keto Philly Cheesesteak-Stuffed Peppers with Cauliflower
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A low-carb twist on a classic Philly cheesesteak, these stuffed peppers are cheesy, savory, and keto-friendly perfection!
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Ingredients
For The Onions:
- 1 tablespoon olive oil
- 2 large onions sliced about 1/2-inch thick
- salt
For The Peppers:
- 6 small, green bell peppers halved, cored, and deseeded
- 1 tablespoon olive oil
- 1 pound beef top sirloin steak chilled in the freezer for 30 to 60 minutes until firm but not fully frozen
- 2 cups cauliflower cut into small florets
- salt
- 12 ounces Provolone cheese sliced
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Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat until shimmering. Add the sliced onions and a pinch of salt, stirring to coat.
- Cook, stirring occasionally, until the onions are caramelized and golden brown, about 30 to 45 minutes. Reduce the heat to medium-low if needed to prevent burning. Avoid stirring too frequently to allow proper caramelization.
- While the onions cook, bring a large pot of water to a boil. Once boiling, place the halved green bell peppers in the pot and boil for 2 to 3 minutes, or just until they begin to soften. Drain the peppers and place them on a layer of paper towels, gently patting them dry.
- Arrange the peppers in a 9- x 13-inch baking dish, and preheat your oven to 350°F.
- Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Thinly slice the chilled steak against the grain and remove any large chunks of fat. Add the sliced steak to the pan and cook until golden brown, draining any excess fat. Transfer the cooked steak to a plate.
- While the steak cooks, place the cauliflower florets in a food processor and pulse until they resemble rice. Add the cauliflower rice to the same pan used for the steak and cook over medium heat, stirring occasionally, until golden brown.
- Add the cooked steak and caramelized onions to the pan with the cauliflower rice. Season with salt and stir until well combined.
- Stuff each pepper half with the beef, onion, and cauliflower mixture. Top each pepper with a slice of provolone cheese (about 1 ounce per pepper half).
- Bake the peppers in the preheated oven until the cheese is melted and the peppers are tender, about 10 to 15 minutes. Turn the oven to high broil and cook for an additional 2 to 4 minutes, or until the cheese is golden brown.
- Remove from the oven and serve immediately.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
11g
(4%)
Protein
32.7g
(65%)
Fat
22.9g
(35%)
Saturated Fat
11.8g
(59%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7.4g
Cholesterol
70.5mg
(24%)
Sodium
551mg
(23%)
Potassium
366mg
(10%)
Fiber
2.3g
(9%)
Sugar
4.8g
(10%)
Vitamin A
770IU
(15%)
Vitamin C
116.1mg
(129%)
Calcium
449mg
(45%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6People
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 32.7g | 65% |
| Fat | 22.9g | 35% |
| Saturated Fat | 11.8g | 59% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7.4g | 37% |
| Cholesterol | 70.5mg | 24% |
| Sodium | 551mg | 23% |
| Potassium | 366mg | 8% |
| Fiber | 2.3g | 9% |
| Sugar | 4.8g | 10% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 116.1mg | 129% |
| Calcium | 449mg | 45% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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