Low Carb Philly Cheese Steak Stuffed Peppers


Serves 6

Calories  379

Net Carbs 8.7 grams

Fat 22.9 grams

Protein 32.7 grams


For the Onions

1 Tablespoon  olive oil

2 large  onions sliced about 1/2 inch thick


For the Peppers

6 small green  bell peppers, halved and seeded

1 Tablespoon olive oil

1 pound beef top sirloin steak, sliced very thinly against  the  grain

1 cup riced cauliflower

1 cup chopped tomatoes

Salt and red pepper flakes to taste

12 ounces mozzarella cheese


Heat 1 Tablespoon olive oil til shiny and add onions and simmer slowly, stirring  occasionally,  for about 30 minutes to caramelize.

While onions cook, blanch peppers in boiling water for 2-3 minutes, drain on paper towels, pat dry and arrange in a 9×13 pan.

Heat the other Tablespoon of olive oil and cook the steak til golden brown, drain excess fat and transfer to plate.

Cook the cauliflower in the pan where the beef was cooked, until golden brown and add the beef, tomatoes and onions into the pan and sprinkle with salt and red pepper flakes and mix well.

Stuff the peppers and top with 1 ounce of cheese each. Bake until the cheese melts and the peppers are tender and then brown under broiler for about 2-3 minutes.


3 Comments Add yours

  1. Nice variations on traditional stuffed peppers, Brenda Sue!

    1. Brenda Sue says:

      Thank you, Dolly!

      1. You are very welcome, darling!

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