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Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.
Keto Philly Cheesesteak Stuffed Peppers
Keto Philly Cheesesteak Stuffed Peppers
Ingredients
- 2 large bell peppers, halved lengthwise, seeds removed
- 1 tablespoon extra-virgin olive oil
- 1 large onion, halved and sliced
- 1 (8 ounce) package mushrooms, thinly sliced
- 12 ounces grilled chicken breast, thinly sliced (instead of top round steak)
- 1 tablespoon Italian seasoning
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 tablespoon Worcestershire sauce (ensure keto-friendly)
- 4 slices mozzarella cheese (instead of provolone)
Directions
- Preheat oven to 190°C (375°F). Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they're softened and release their juices, about 5 minutes more. Add grilled chicken, Italian seasoning, pepper and salt; cook, stirring, until the chicken is heated through, 3 to 5 minutes more. Remove from heat and stir in Worcestershire sauce.
- Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of mozzarella cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.
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