Keto Filet Cheesesteak Stuffed Peppers

Sweet and flavorful bell peppers are packed with tender beef, melty mozzarella and Italian herbs served over a bed of baby greens. This a protein-packed, keto-friendly lunch bursting with colors and flavor.  

Serves: 4

Prep time: 5 minutes

Cook time: 40 minutes

2 tablespoons olive oil, divided

2 large onions, sliced thinly

Kosher salt, to taste

Black pepper, to taste

1 pound beef tenderloin 

1 teaspoon dried basil 

1 teaspoon dried oregano

4 bell peppers, halved, ribs and seeds removed

1 cup shredded whole milk mozzarella

Baby spinach

Fresh basil, minced, for garnish

  1. Preheat the oven to 400°F. Spray a 9×13 inch baking dish with nonstick cooking spray. 
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, add the onions and a pinch of salt, reduce heat to medium-low, and cook, stirring occasionally, until the onions are soft and caramelized, about 15 minutes. 
  3. Meanwhile, heat a grill to medium. Brush the steak lightly with olive oil and season with salt, pepper, dried basil, and oregano. Grill the steak for about 4 minutes, flip, and continue grilling until the internal temperature reaches 120°F. Remove and let the steak rest for a few minutes. Thinly slice the steak. 
  4. Fill a large saucepan with enough water to cover the peppers. Bring to a boil, add the peppers and cook until just tender, about 4 minutes. Place the peppers in the prepared baking dish, cut side up. 
  5. Fill each pepper half with caramelized onions, steak, and shredded mozzarella. 
  6. Bake until the cheese is melted and bubbly and the filling is warmed through, about 10 minutes. Serve the peppers over a bed of baby spinach, sprinkled with minced fresh basil. 

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