Description
Delicious Keto-friendly stuffed peppers filled with a savory cheesesteak mixture.
Ingredients
Scale
- 4 large bell peppers
- 1 lb ground beef
- 1 cup sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup provolone cheese, shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add ground beef and cook until browned.
- Stir in mushrooms and cook until softened.
- Season with salt and pepper.
- Fill each bell pepper with the beef mixture and top with provolone cheese.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly.
Notes
- Feel free to add additional vegetables to the stuffing if desired.
- You can substitute other types of cheese if preferred.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg