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Keto Philly Cheesesteak Stuffed Peppers

Justin Bridges
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Yields: 6 - 8 servings
Prep Time: 0 hours 5 mins
Cook Time: 0 hours 40 mins
Total Time: 0 hours 45 mins

bell peppers (mixed colors), 4 halved and seeded and 1 thinly sliced

2 tbsp.

plus 2 tsp. olive oil

1/4 c.


1 tbsp.

Dijon mustard

1/2 tsp.

garlic powder

1 lb.

sirloin steak

8 oz.

crimini or white mushrooms, sliced


medium red onion, sliced

1/2 c.

shredded mozzarella cheese

Chopped parsley for garnish

Salt & pepper to season

  1. Preheat oven to 425°F. On a rimmed baking sheet, toss halved peppers with 1 tbsp oil and roast until beginning to soften, 12 to 15 minutes.
  2. In a large bowl, whisk together mayonnaise, mustard, garlic powder and 1/4 tsp pepper.
  3. Heat a medium skillet on medium-high. Season steak with 1/4 tsp each salt and pepper. Add 2 tsp oil to skillet, then steak and brown, 2 to 3 minutes per side. Transfer to a cutting board and let rest while cooking vegetables, then slice.
  4. Add remaining 1 tbsp oil, then mushrooms and cook, tossing for 4 minutes. Add peppers and onion and cook, tossing occasionally, until vegetables are just tender, 2 to 3 minutes.
  5. Transfer vegetables to bowl with mayonnaise mixture, along with steak, and toss to combine. Fold in mozzarella.
  6. Divide mixture among peppers (a heaping 1/2 cup).
  7. Bake until the cheese melts and the peppers are tender, 25 to 30 minutes. Sprinkle with chopped parsley before serving, if desired. 

This recipe originally appeared on Joyful Healthy Eats.

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