Philly Cheesesteak Stuffed Peppers (Easy and Cheesy!)

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Philly Cheesesteak Stuffed Peppers are insanely delicious and super easy to prepare. Sometimes you just want something filling, but not “heavy.” These stuffed peppers are the perfect guilt-free meal with creamy Provolone cheese, sautéd mushrooms and onions, and seasoned beef strips nestled into baked bell peppers. A healthy well-rounded dinner rolled into one! Easy, quick, and wholesome…YES PLEASE! 😉

The only thing that could make this dish even better is a sweet treat for afterward. My Peanut Butter Stuffed Dates are a lighter dessert choice that requires only 3 ingredients, no baking, and is ready in only minutes.

The stuffing possibilities for this recipe are endless. Anytime you want to substitute for carbs in a recipe, bell peppers are a perfect fit. Below are a few creative variations to try:

• Spicy Taco Stuffed Peppers – cooked ground beef in taco seasoning, stuffed in peppers, and baked until peppers are crisp tender, top with shredded lettuce and cheese, a dollop of sour cream, and sliced spring onions.
• Meatloaf Stuffed Peppers – raw meatloaf stuffed in peppers and baked until meat is cooked through, top with a ketchup/brown sugar glaze and broil just until glaze is bubbly.
• Chicken and Rice Stuffed Peppers – cooked rice mixed with shredded rotisserie chicken (or shredded baked chicken breast), stuffed in peppers and baked until peppers are crisp tender, then top with a cheese slice (optional).

How to make Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers are one of my favorite meals to make on a busy weeknight. I love how simple they are to prepare and I love that I can feel good about serving this healthy dish to my family. If you buy the cheese and mushrooms already sliced, there is very little effort involved. Make these yummy peppers a part of your weekly routine, too!

Equipment Used

Ingredient List

• Meat – thin boneless sandwich steak or choice of boneless steak, cut into thin strips
• Cheese – sliced Provolone
• Veggies – green bell peppers, onion, mushrooms
• Spices – salt

Recipe Preparation

• Peel onion and slice into thin strips. If using whole mushrooms, cut them into slices. Buying sliced mushrooms will make this recipe a breeze. Set onions and mushrooms aside until ready to cook.

• Rinse off and dry the peppers. Slice each pepper in half and remove the seeds and membrane (or “pith” as it is sometimes referred). Place peppers in a rectangular baking dish sprayed lightly with cooking spray. Sprinkle salt into the pepper cavities. Bake for 15 minutes at 400 degrees. Remove from oven and set dish aside until ready to stuff the peppers.

• Place beef on a cutting and slice into thin strips. If using a fatty cut of beef, remove as much of the fat as possible. Note: Do not use cubed steak in this recipe as it could come out tough. Set beef aside until ready to use.

• Add 2 tablespoons olive oil to a large sauté pan and heat on medium high. Add sliced onions and mushrooms and cook until liquid has released and cooked off and veggies are tender. Sprinkle with salt to taste. Remove vegetables from the pan and set aside.

• Add another tablespoon of olive oil to the same pan. Add beef and cook until meat is browned. Season with salt to taste. Add veggies back to the pan with the meat and stir to blend ingredients.

• Place 1 slice of Provolone cheese into the cavity of each pepper half. Scoop steak and veggie mixture into the cavity on top of the cheese. Place another slice of cheese over the steak. Bake Philly Cheesesteak Stuffed Peppers until cheese has melted, about 20 minutes at 400 degrees.