These Low Carb Keto Philly Cheesesteak Stuffed Peppers with cauliflower have all the flavors of your favorite sandwich in a healthy, low carb, easy meal!
PIN Low Carb Keto Philly Cheesesteak Stuffed Peppers with Cauliflower
Are you guys getting sick of cauliflower rice yet?
I can just see you now, sitting on your rocking chairs (necessary) on your sundecks, peeping your little eyeballs at your tablet and going “MORE cauliflower rice? I thought Taylor moved onto pumpkin spice-ing ALL the things, and we took a break from cauliflower”
Sorry friends. IT’S BACK.
But, really, did it EVER leave?
Today we’re celebrating cauliflower in its albino-vegetal-low-carby-glory. Hiding it under a bush? OH NO.
If you grew up in Sunday school, you know what I am talking about.
Except not really because, although it isn’t a bush, we’re covering it in ooey-gooey melty cheese, tender strips of sauteed beef and golden-brown sticky-sweet carmelizey onions. <– Resist the urge to be lazy and skip this. SO WURTH THE TIME.
I probably don’t even need to tell your American souls what I am trying to replicate with these healthy stuffed peppers. But, just in case you don’t recognize things when they’re not stuffed between two pieces of bread, we’re eating cheese steaks yo.
EXCEPT, we’re adding a little DOUBLE dose of veggie action because they are Low Carb Keto Philly Cheesesteak Stuffed PEPPERS with CAULIFLOWER RICE.
You’re not mad about cauliflower rice anymore. I feel it.
Because we’re friends and I know that this is a safe place (lies. Nothing on the internet is safe) come in real close so I can whisper something into your ear. <— Not creepily though, don’t worry.
I have never had a cheese steak.
Like, I have never put 2 pieces of perfectly-crusty-carbs on a plate, slapped them silly with keto steak and peppers, and then melted ALL the cheese that I could possibly fit into my face on top.
But, it gets worse. When a lovely reader e-mailed me asking if I could try to make the flavors of a cheese steak into a healthy recipe as one of my “reader redos” (remember the Paleo Lemon Bars and easy vegan gluten free strawberry rhubarb crisp?) I had to GOOGLE IT before I could even respond to her.
I can see your eyes BUGGING out of your noggin’s from here.
Sad excuse for a human RIGHT HERE. #ThisIs27.
Which also means that I had to do some very important and totally-necessary taste testing to make these philly cheese steak peppers. Quality control is a thing, friends.
Which led me to the realization that Canada, although I adore thee and your maple-syrup loving nation-ness (what?) you REALLY need to get with the program.
Like. YUM. Is there a more perfect combination of meat and cheese and bread? I have decided no.
Except maybe that pumpkin and spice like we just talked about because I’m still over here eating slices of low carb keto pumpkin cheesecake for dessert, after my Low Carb Keto Philly Cheesesteak Stuffed Peppers. But, that’s beside the point.
How to Make Stuffed Bell Peppers
- Cut the peppers in half and scrape out the seeds and membranes. Place in a large pot and cover with water.
- Bring the water to a boil and cook until the peppers just begin to soften, about 2-3 minutes.
- While waiting, make your caramelized onions and Saute your beef and cauliflower rice
- Drain the peppers and pat them dry. Then, fill the peppers with the mixture and then place them into a large baking pan. Cover them with cheese and bake them at 350 degrees for 10 minutes
- Broil for 2-4 minutes, until the cheese is golden brown and bubbly.
- Voila! Philly Cheesesteak stuffed bell peppers
You know what Mr. FFF decided?
He actually totally doesn’t hate his cheese steak in the form of low carb stuffed bell peppers. LIKE minus ze bread.
I think he’s been taste-bud snatched.
Is it wrong that I’m sort of okay with that?
Other Recipes You Might Like:
For the onions:
- 1 Tbsp Olive oil
- 2 Large onions sliced about 1/2 thick
For the peppers:
- 6 Small Green bell peppers, halved and seeds/membranes removed
- 1 Tbsp Olive oil
- 1 Lb Beef top sirloin steak, sliced very thinly against the grain* (and large chunks of fat removed)
- 2 cups Cauliflower, cut into small florets
- 12 Oz Provolone cheese, sliced
- In a large pan, heat the 1 Tbsp of olive oil on medium heat until shiny. Add in the sliced onions. and a pinch of salt and stir until they are coated in the oil. Cook, stirring every so often, until the onions are caramelized and golden brown, 30-45 minutes. If you have a very hot stove, you may need to turn the heat to medium low, as you don't want them to burn. Don't stir too often, as you want the bottom to caramelize properly.
- While the onions cook, place the prepared peppers in a large pot and cover with water. Bring to a boil and boil for 2-3 minutes, until they just begin to soften. Drain and place on a layer of paper towel, gently patting any of the water off. Arrange the peppers in a 9x13 inch pan and turn your oven to 350 degrees.
- Heat the remaining 1 Tbsp of oil in a large pan on medium heat. Cook the sliced steak until golden brown, draining out the excess fat. Transfer to a plate.
- While the beef cooks, place the cauliflower into a large food processor and process until "rice like." Place it right into the pan that the beef was in and cook on medium heat, stirring occasionally, until golden brown.
- Once cooked, add the beef and caramelized onions into the pan and sprinkle with sea salt. Stir until well mixed.
- Stuff the peppers with the mixture and top each pepper with a slice of cheese (1 oz cheese per pepper half). Bake until the cheese is melted and the peppers are tender, about 10-15 minutes. Turn the oven to high broil and cook an additional 2-4 minutes until the cheese is golden brown.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
(per 1/6 of the recipe)
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