These delicious keto approved Philly Steak Stuffed Peppers are sure to be a hit with the whole family! Serve over a bed of sauteed yellow squash and grape tomatoes for the perfect flavor combination!

Keto is not really a diet, it is more of a lifestyle change. One of my favorite things in the world is a good Philly Cheese steak (they have the best in Philly!), and this stuffed pepper recipe is a really close alternative — that tastes amazing!

Ingredients

20 oz shaved sirloin steak

2 bell peppers

1 yellow onion

4 oz Provolone cheese

3 tbsp dijon mustard

2 yellow squash

8 oz grape tomatoes

1.5 tbsp butter

paprika

onion powder

salt

pepper

Directions

Preheat oven to 450 degrees. Cut bell peppers in half and remove seed pod and stems. Place peppers on a lightly oiled baking sheet, cut sides down. Lightly season with salt and pepper. Bake bell peppers in over for 8 to 10 minutes or until a little tender. Cut yellow squash in to quarter moon slices, discarding the ends. Halve grape tomatoes. Dice yellow onion. Cook shaved sirloin steak over medium-high heat, seasoning with salt and pepper and stirring occasionally. Stir in Djon mustard and about 2.5 tablespoons over water. Stir until evenly coated. Fill pepper halves with steak and top with Provolone cheese. Bake for 4 to 5 minutes, or until cheese is melted. Add squash, yellow onion, and about 1 tablespoon of cooking oil to pan. Season with paprika, onion powder, salt, and pepper – stirring to coat. Add tomatoes once squash is tender. Cook for approximately 1-2 more minutes, until tomatoes are heated. Remove from heat and add butter. Stirring until fully melted. Put sauteed veggie mix on plates and place the philly stuffed pepper on top – and enjoy!

If you are looking for another keto approved stuffed peppers recipe, I have chicken one that is to die for!