- 2 large green bell peppers, halved and seeds removed
- 8 oz (about 225g) thinly sliced roast beef or steak, cooked and chopped
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 4 oz (about 115g) provolone cheese, sliced or shredded
- 2 tbsp olive oil
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the sliced onions and green bell pepper. Cook until softened and slightly caramelized, about 5-7 minutes.
- Add the chopped roast beef or steak to the skillet and cook for an additional 2-3 minutes, until heated through.
- Season the mixture with salt and pepper to taste.
- Stuff the halved green bell peppers with the meat and vegetable mixture.
- Place the stuffed peppers in a baking dish and top each one with slices or shredded provolone cheese.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Nutritional Information (per stuffed pepper): Please note that these values are approximate and can vary based on the exact ingredients and brands used.
- Calories: ~330 kcal
- Fat: ~22g
- Carbohydrates: ~10g
- Fiber: ~2g
- Net Carbs: ~8g
- Protein: ~24g
Remember that nutritional values can vary based on the specific products you use, so it’s a good idea to input the exact ingredients into a nutritional calculator for the most accurate information.
Also, feel free to adjust the ingredients and quantities to better suit your tastes and dietary preferences. Enjoy your Keto Philly Cheesesteak Stuffed Peppers!