Low-Carb Keto Philly Cheesesteak-Stuffed Peppers with Cauliflower
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 5 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
Description
The recipe starts by slowly caramelizing sliced onions in olive oil with salt to develop a rich sweetness over 30 to 45 minutes. Meanwhile, halved and cored green bell peppers are briefly boiled to soften their flesh just enough to be tender but sturdy for stuffing. Thinly sliced, chilled top sirloin steak cooks quickly in a pan until browned. The beef is combined with cauliflower florets and the caramelized onions, then layered in the softened peppers. Provolone cheese slices top the stuffed peppers before baking at 350°F, melting the cheese and melding the flavors without overcooking the peppers.
The dish offers the rich, savory notes of Philly cheesesteak with a keto-friendly twist by substituting cauliflower for the traditional bread base and using bell peppers as natural vessels. The caramelized onions add sweetness and depth, while the cheese binds the filling. The peppers retain some firmness, providing gentle crunch that contrasts with tender meat and melted cheese.
This stuffed pepper dish can serve as a filling low-carb main course, suitable for lunch or dinner. It requires patience during caramelization but results in layered flavors that highlight each ingredient's texture. The method of boiling peppers before baking ensures they are not underdone or too crisp.
Ingredients
For The Onions:
- 1 tablespoon olive oil
- 2 onion sliced about 1/2-inch thick, large
- salt
For The Peppers:
- 6 green bell pepper halved, cored, and deseeded, small
- 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
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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