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Philly Cheesesteak Stuffed Peppers

Love Philly Cheesesteak’s but want a low carb option? These Philly Cheesesteak Stuffed Peppers are the way to go. Low carb, high protein, gluten-free, kid-friendly, and packed with the cheesesteak flavors you crave. 
Philly Cheesesteak Stuffed Peppers on a metal baking sheet.

Love Philly Cheesesteak's but want a low carb option? These stuffed peppers are the way to go. Low carb, high protein, and packed with the flavors you crave. #lowcarb #protein #healthy #easy #recipe | bobbiskozykitchen.com
Well, first off can I just say how freakin’ excited I am to finally have a DSLR camera? 
I know that has nothing to do with the food, well I guess it kinda does since I use it to show Y’all some tasty recipes, but I am as excited about photography as I am food.
You see, years and years and yearrrrrrrrrs ago, when I went to college, I was studying to be a child psychiatrist but took a photography class to fill one of my requirements. I figured it would be fun, and an easy class to pass.
First off, not so easy! It was the old 35mm cameras and we had to develop our own film.
But second, my teacher told me that I had a great eye and he really thought I could have a future in photography.
Do what 😯
After that, I actually started working as a professional race car photographer. 
It really was amazeballs.
Fast forward a few years to mommyhood.
The #1 thing I always wanted to be when I was growing up was a good Mom, so my kids were my life. My Ex was in the military and was gone more than 50% of the time, so working outside the house was not even on the table. I ran a home daycare for years so I could be home with my kids.
I was the Mom that was at every school function. 
When my daughter was in the talent show I was front row Mom taking 55 billion pictures.
When my son was in wrestling and football I was the Mom that yelled so loud he could hear me down on the field.
Ya, I was that Mom 😂
Philly Cheesesteak Stuffed Peppers on a metal baking sheet.


Now, fast forward to 2010. 
I was in college studying to be an occupational therapist when I got the news that I had breast cancer. With surgeries and recoup time, I had to drop out. 
When I could finally get out of bed I was not allowed to lift anything heavier than a phone book, so the computer became my escape. I started a personal blog just to keep from losing my mind when my daughter first brought up the subject of me being a food blogger. 
She knew that the Movie Julie and Julia was one of my favorites, and she said she knew I could do it. 
I laughed.
She insisted.
Then my son, my Dad and Kevin all said they knew I could do it.


Philly Cheesesteak Stuffed Peppers on a metal baking sheet.


Now my kids are 26 and 30. I have a granddaughter that I adore and a man that supports everything that I do.
And I am doing what I love!
But bottom line, it is Y’all that make this even a remote possibility. So, thank you sooooo much 😘


Philly Cheesesteak Stuffed Pepper on a white place with a silver fork.
Holy smokes, I got a little sidetracked didn’t I?
Sorry for the ramble, I do that from time to time. Now, let’s get down to the food, shall we?
This recipe has been on the back burner for way too long. 
Years ago I made these but they had orzo in them and a really heavy cheese sauce. Oh, don’t get me wrong, they were amazing BUT I wanted to skinny them down for you because Y’all have asked me for more healthy dishes. 
THIS dish fits that bill to a T.
It is easy to make, low carb, high protein, and uber delicious! It also freezes and reheats well so it is a great make-ahead meal, and leftovers are just as good. 
Kevin adds extra cheese when he reheats his but I just look the other way.
This is one that even Miss Picky Pants likes, so you know it is a crowd pleaser because she is my toughest critic!
It is great with a side salad, or Garlic Herb Cauliflower Rice to keep it low carb.
Of course, Kevin likes his with a side of white rice, again looking the other way.


Philly Cheesesteak Stuffed Pepper on a white place with a silver fork.

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

Yield: 4 servings

Author: Bobbi Hass-Burleson
Prep time: 11 MinCook time: 27 MinTotal time: 38 Min
Love Philly Cheesesteak’s but want a keto low carb option? These Philly Cheesesteak Stuffed Peppers are the way to go. Low carb, high protein, gluten-free, kid-friendly, and packed with the cheesesteak flavors you crave.


  • 4 bell peppers, cut in half with the ribs and seeds removed
  • 2 tablespoons olive oil
  • 1 cup sliced cremini mushrooms
  • 1 medium onion, halved and thinly sliced
  • 1 pound skirt steak, cut into bite-sized pieces
  • 1 tablespoon gluten-free Worcestershire sauce * See Notes
  • Pink Sea salt
  • Fresh cracked black pepper
  • 8 slices provolone cheese *See Notes


  1. Preheat the oven to 400
  2. Place the bell pepper halves on a large baking sheet or shallow baking dish.
  3. Place a slice of American cheese into each pepper half.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Once the olive oil is hot, add the mushrooms and onions. Cook until the mushrooms soften and the onions are translucent, about 5 minutes, then push the veggies off to the edges of the pan and add the steak to the center of the pan. Add the Worcestershire sauce, salt, and pepper, and cook the steak for about 2 minutes.
  6. Spoon the steak mixture into the pepper halves and top with another slice of American cheese.
  7. Place the baking sheet in the oven and cook for 20 minutes. *See Notes


For gluten-free you need a Worcestershire sauce that does not contain malt vinegar. The US version of Lee and Perrins does not, but I do know some say the UK version does.

Traditional cheesesteaks use American, or provolone cheese, or Cheez Wiz. Any of them can be used in this.

This cooking method will produce a pepper that is softened but still has some crunch. If a softer pepper is preferred, pour a thin layer of water or stock on the baking sheet or shallow baking dish. Place the pepper halves in the water, fill the peppers with the steak mixture and cover them with foil. Bake for 35 minutes. Remove the foil, top with the cheese, and bake for an additional 5 to 10 minutes, or until the cheese is bubbly.



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Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

Keto, Low Carb, Beef, Gluten-Free
Main Dish
Did you make this recipe?
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  1. I wish I liked peppers but I just don't. I would just eat the inside and maybe try to pawn off the pepper.

  2. Yum! I am so adding these to the shopping list! I love stuffed pepper and philly cheese steaks!

  3. If it is the texture of the pepper that you don't like, you could use my longer cooking method in the note of the recipe, or even parboil them. My daughter hates peppers but will eat them like this. You could also use the filling for a bakes potato or sweet potato too!

  4. That is awesome!! I hope you enjoy them 😃

  5. Oh my! This looks so good, we just recently made something like this. I'd love to try this version, thanks for sharing.

  6. Yes!! Your pictures are simply amazing! I want to taste these so bad!

  7. Thank you so much Dee, I am loving my new camera! I hope you give these a try soon!!

  8. Nice and interesting info

  9. wow, very creative and unique, thank you for sharing how to do.

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About Me

Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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