Low Carb Philly Cheesesteak Stuffed Peppers

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## 🔥 **Instructions**

1. **Prep the Peppers:**

* Preheat your oven to **375°F (190°C)**.
* Place pepper halves cut-side up in a baking dish. Roast for about **15 minutes** to soften slightly while you prepare the filling.

2. **Sauté the Filling:**

* In a large skillet over medium heat, heat olive oil or butter.
* Add onions and mushrooms, cooking until softened and slightly caramelized, about **5–7 minutes**.
* Add the thinly sliced beef, season with garlic powder, salt, and pepper, and cook until just browned.

3. **Assemble the Peppers:**

* Remove peppers from the oven and drain any liquid.
* Fill each pepper with the steak mixture.
* Top each with a slice of provolone cheese.

4. **Bake Until Bubbly:**

* Return the stuffed peppers to the oven and bake for **10–15 minutes**, or until cheese is melted and bubbly.

5. **Serve Hot:**

* Garnish with chopped parsley or a dash of hot sauce if desired. Serve with a side salad or low-carb veggie for a complete meal.

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## 🥩 **Tips & Variations**

* Want extra flavor? Use sautéed red or yellow peppers in the filling too.
* Make it spicy: Add sliced jalapeños or crushed red pepper flakes.
* Swap provolone for Swiss, mozzarella, or even pepper jack for a twist.
* Use ground beef instead of steak for a budget-friendly version.

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## 🍽️ **Great For:**

* Weeknight family dinners
* Keto meal prep
* Game day snacks (mini pepper versions!)
* A low-carb alternative to sandwich cravings

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## ❤️ **Final Thoughts**

These **Low Carb Philly Cheesesteak Stuffed Peppers** deliver big flavor with fewer carbs, proving you don’t have to give up your favorite comfort foods when eating clean. They’re hearty, satisfying, and easy enough to throw together on a busy weeknight. Once you try them, they just might become a regular on your menu rotation!

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Want a printable version, video demo, or nutrition breakdown? Let me know—happy to help!