Description
A low-carb, keto-friendly stuffed bell pepper recipe combining tender beef, melty cheese, and fresh bell peppers for a satisfying and flavorful meal.
Ingredients
Scale
- 1 pound ground ribeye or thinly sliced sirloin beef
- 4 large bell peppers (any color)
- 6 ounces provolone cheese, sliced
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, finely chopped
- 1 small green bell pepper, diced
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 4 ounces cream cheese
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- 1 tablespoon olive oil or avocado oil
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Lightly brush or spray peppers with olive oil and sprinkle a pinch of salt inside. Place cut side up in a baking dish and bake for 10 minutes to soften.
- Heat olive oil in a large skillet over medium-high heat. Sauté chopped onion and diced green bell pepper until softened and slightly caramelized, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground ribeye or sliced sirloin to skillet. Break up meat and cook until browned and no longer pink, about 4-5 minutes. Season with salt, black pepper, and red pepper flakes if using.
- Pour in beef broth and Worcestershire sauce. Stir and let simmer for 2 minutes to reduce slightly.
- Lower heat to medium-low and add cream cheese in chunks. Stir until melted and fully incorporated. Remove skillet from heat and stir in half of the shredded cheddar cheese.
- Stuff each pre-softened bell pepper with the beef mixture, packing tightly. Top each pepper with a slice of provolone cheese and the remaining shredded cheddar cheese.
- Return baking dish to oven and bake uncovered for 15 minutes, or until cheese is melted, bubbly, and slightly golden. For a crispier cheese crust, broil for 1-2 minutes at the end, watching closely to avoid burning.
- Let peppers cool for a few minutes before serving. Optionally, garnish with fresh parsley or hot sauce.
Notes
[‘Pre-bake peppers to soften and prevent sogginess.’, ‘Use fatty cuts of beef like ribeye or sirloin for juicy filling.’, ‘Cream cheese helps bind the filling and adds creaminess.’, ‘Freshly shred cheese for better melt and flavor.’, ‘Reheat leftovers gently in a skillet with broth or cream to maintain creaminess.’, ‘Add red pepper flakes or hot sauce for spice.’, ‘Customize cheese blend or add mushrooms/spinach for variation.’]
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell peppe
- Calories: 420
- Sugar: 5
- Sodium: 550
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 3
- Protein: 30
Keywords: keto, low carb, stuffed bell peppers, Philly cheesesteak, keto dinner, cheesy stuffed peppers, keto recipe