low carb : philly cheesesteak stuffed peppers

Makes: 2 servings

Philly cheesesteaks are back on the menu for ketoers! Once you decide to dedicate yourself to keto, it's difficult to get the favorites that you're used to. Until now, the first ingredient you'd grab to make a Philly cheesesteak was a bready bun. But niKeto has some dedicated and ingenious chefs that are always coming up with new and easy recipes to help you recapture those flavors you love without the carbs you don't.

So read on and learn how to make the quick and simple, keto Philly cheesesteak peppers.


  • 1 large bell pepper

  • 1 lb deli roast beef, thin sliced

  • 1/2 small onion, sliced thin

  • 1 garlic clove, minced

  • 1/4 tsp fresh ground pepper

  • 2 thick slices provolone cheese


  1. In a medium skillet over medium high heat, saute onion and garlic for 3 minutes.

  2. Add roast beef and pepper and saute one more minute.

  3. Cut the bell pepper in half and scoop out seeds.

  4. Pile the meat and onion mixture into the two bell pepper halves. Top each half with provolone.

  5. Place bell peppers on a pan and bake in a 425 degree preheated oven for 8-10 minutes. Bon appetit!

Serving size: half bell pepper

Net carbs: 3.4 g

Fat: 24 g

Protein: 76.7 g