Keto Philly Cheesesteak Stuffed Peppers
Beefy, cheesy and filled with unbelievable flavor, these Keto Philly Cheesesteak Stuffed Peppers are a hit at any meal!
Servings: 6 servings
- 1 lb shaved beef
- 3 bell peppers halved with seeds removed
- 8 ounces mushrooms cleaned and thinly sliced
- 1/2 cup onions sliced thinly
- 1/2 cup beef broth
- 1 cup heavy whipping cream
- 4 ounces cream cheese
- 1 tsp garlic powder or 1 clove fresh
- 6 thin slices provolone cheese
- 1 tbsp olive oil
- 1/2 tsp salt
Cook the onions and mushrooms in a large skillet in the oil until softened.
Add the beef and cook until browned. Drain off any extra liquid.
Add the garlic powder (or fresh garlic), cream cheese, beef broth, and heavy whipping cream.
Simmer until thick and bubbly. Season with 1/2 tsp of salt and some fresh ground pepper.
Spoon the mixture evenly into the cut bell pepper halves.
Top with provolone cheese and cover with foil. Bake at 375-F for about 20 minutes, then remove the foil and bake an additional 5 minutes or until hot and bubbly and the cheese is browned.
Serving: 0.5pepper and 1/6 the filling | Calories: 415kcal | Carbohydrates: 9g | Protein: 25g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 131mg | Sodium: 1653mg | Potassium: 576mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2867IU | Vitamin C: 112mg | Calcium: 407mg | Iron: 2mg | Net Carbohydrates: 7g