Whole30, Keto & Paleo Philly Not So Cheesesteak Stuffed Peppers
Green peppers stuffed with thinly sliced steak, mushrooms, read peppers, red onions and topped with a creamy sauce that is a great cheese alternative. This recipe is Keto, Whole30, Paleo and Dairy Free.
By now you guys know that I love reinventing comfort food in a healthy and satisfying way. These Philly Not so Cheesesteak Stuffed Peppers are a game changer. They look like they are slathered in cheese, but that’s actually my Whole30, Paleo and Keto compliant Mac’s Awesome Sauce. If you are in the mood to change things up and bring a little life to your boring healthy routine, you have got to add these to your menu.
Even though this dish looks like it’s covered in creamy white cheese, it’s actually my Mac’s Awesome Sauce that gives it cheesy and creamy texture. This sauce brings a ton of flavor along with
What steak is the best to use when making these peppers?
A traditional Philly Cheesesteak is usually made with Ribeye that is thinly sliced. Ribeyes have great flavor because of the fattiness but they can be a bit pricey. If you are wanting to go the cheaper route you can use a hanger, skirt, flank or sirloin steak cut thinly. For this recipe I used sirloin steaks cut thinly and it turned out amazing.
Do you throw everything in the oven together or cook it separate?
I cook the green onions in the oven by themselves while the steak, mushrooms, and onions are cooking. I always like to brown my meat and saute the rest of the veggies before adding the green peppers. I found that if you try to cook everything at once in the oven, it cooks unevenly and doesn’t have the best flavor compared to cooking separate.
What’s a great dairy cheese alternative?
When I cook, I always tend to add mayo or another one of sauces that serve as a great cheesy texture and flavor to any dish. If I am not going for a creamy texture, I love using nutritional yeast because it has a nutty and cheesy flavor that really adds a lot of flavor to any dish.
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