Believe me when I tell you that you’re going to love these uber decadent steak and cheese stuffed peppers. Don’t get it twisted, this is not supposed to be a “Philly” version of anything. This is a CarnalDish situation, okay? We have ultra-tender, super juicy shaved ribeye coated with three types of cheese, flavorful aromatics and seasonings, stuffed into sweet bell peppers — then topped with more cheese. Like, are you even processing this? This will become one of, if not your favorite stuffed pepper recipe.
Now, I prefer cooking my peppers first. Reason being, it prevents the meat from overcooking. We don’t want overcooked chewy bits of meat. You’re not going to cook your peppers for too long, just long enough to get them tender. Fifteen to twenty minutes should work out perfectly for you. You can use any variety of pepper for this recipe. I originally prepared seven peppers, but only had enough filling for six — so that is what my recipe will call for. Of course the size of your peppers will vary, so keep that in mind.
You absolutely do not have to use every single cheese I used here. Please, use what you love or have available. Pepper jack, monterey, asiago — go nuts, do what you want. Just don’t add too much cheese, because then it’ll mask the robust flavor of the meat and mushrooms a lil too much. Also, no matter what cheese you use, shred it by hand. I’m not playin with y’all…
This keto-friendly low carb stuffed pepper recipe is fire, and so easy to do. You can get as creative as you want and add even more items to the stuffed peppers. If you want them to be a bit “stuffier”, try adding cauliflower rice to the filling (or regular rice if you’re not keto). Just do whatever you want here, I’m giving you the blueprint. These are also great for meal-prep and reheat beautifully the next day. We even had one for breakfast the next day next to some scrambled eggs, and sis?? FIRE!
Watch how to make Steak and Cheese Stuffed Peppers
*Splash of red or wine wine vinegar (OPTIONAL, SEE NOTE)
1 tablespoon parsley, finely chopped
Note: because temperature setting vary, if at any moment you notice something either cooking too fast or browning too quickly, please adjust the heat accordingly.
Preheat oven to 425 degrees. Line a large baking sheet with foil, and set aside.
Slice the tops off each pepper, and scoop out the membrane and seeds with a spoon. Lightly season the peppers with a tiny bit of salt and pepper. Place each pepper on the foil-lined baking sheet, bottom-side up and roast for about 15 minutes. When done, remove from oven and set aside while you make the filling.
Add the olive oil and butter to a large skillet over medium to medium-high heat until hot and foamy. Place the sliced onions in the skillet, season with a pinch of salt and pepper, and sauté until softened — about 6 to 8 minutes. You’ll know they’re ready when there’s a very light fond at the bottom, indicating their natural sugars are releasing. When you see this, push them to one side and add the mushrooms. Season the mushrooms with salt and pepper, and add a little more olive oil if needed. Toss the onions and mushrooms together until combined, and leave them alone for 2-3 minutes at a time to sauté. Flip and toss every 2 minutes until the liquid from the mushrooms has evaporated and there’s a nice brown fond at the bottom of the skillet. This can take anywhere from 6 to 8 minutes.
When you see that lovely flavor stuck to the bottom of the pan (see the video for visual guidance), add the sliced garlic. Cook everything for an additional 2 minutes, then add the paprika, crushed red pepper flakes, granulated onion, and granulated garlic. Toss to combine until all of the aromatics are evenly coated in that wonderful seasoning. Add the worcestershire sauce and fresh thyme, tossing to combine.
Add the thinly sliced ribeye steak, and toss to combine, making sure the beef isn’t in one huge lump. Evenly distribute it along with the aromatics. Pour in the red wine to deglaze the skillet and incorporate all that yummy flavor stuck to the bottom back into the filling. When the wine has evaporated and the meat is no longer pink, turn the heat off.
Using tongs, add the cream cheese to the meat mixture and toss to melt and mix it through. Sprinkle the pecorino and white cheddar into the mixture and toss to melt. Give it a taste, and adjust the seasoning if need be. If you feel it needs a little acidity due to it’s richness, add a tiny splash of white or red wine vinegar (totally optional, see note below). Transfer the peppers to a baking dish of your choice (one that will fit them all), drizzled with about 2 teaspoons of olive oil. Fill the peppers with the steak and cheese mixture, then top each one with a slice of provolone cheese. Pop them back into the 425 degree F oven until the cheese on top is melty and bubbly, about 5-7 minutes. Remove from oven and allow them to cool for about 5 minutes before serving. These would go great with a side salad or a side of cauliflower rice, and maybe a few dashes of your favorite hot sauce.
The red/white wine vinegar is not part of my original recipe, but if you feel the mixture is too rich and needs an acidic balance, a tiny splash (about a tablespoon or two) of a vinegar can help balance it out. Sherry vinegar would be great, too.