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
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 9×13 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.
*Slicing the beef very thin is key. It really helps to do it when it is still partially frozen.