Why You’ll Love This Recipe

Philly cheesesteak stuffed peppers take all the deliciousness of a classic Philly cheesesteak sandwich and transform it into a low-carb, veggie-packed meal. With savory ground beef, sautéed vegetables, and melted cheese, all stuffed into a tender bell pepper, this dish is both hearty and flavorful. It’s an easy and satisfying dinner that’s sure to please everyone in the family, and the combination of flavors brings the best of both worlds—the iconic Philly cheesesteak and stuffed peppers—into one dish. Philly Cheesesteak Stuffed Peppers

Ingredients

2 tbsp olive oil
1 lb ground beef
1 medium onion, diced
1 red bell pepper, seeded and diced
4 oz sliced mushrooms
3 garlic cloves, minced
2 tbsp tomato paste
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tbsp corn starch
½ cup beef stock
1 tbsp Worcestershire sauce or soy sauce
4 slices Cooper Sharp Cheese or American cheese
Salt and pepper to taste
6 bell peppers
Shredded provolone (for topping)
Chopped parsley (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 400˚F.
Cook the Ground Beef:
Heat olive oil over medium heat in a large skillet. Add the ground beef and cook until browned and no longer pink. Once cooked, transfer the beef to a bowl, draining excess fat but leaving about 1 tablespoon in the pan.
Cook the Vegetables:
In the same pan, add the diced onion and red bell pepper. Cook for 2–3 minutes until softened. Transfer the vegetables to a bowl and keep them warm.
Add sliced mushrooms to the pan and cook until golden brown on both sides, about 2–3 minutes.
Stir in the minced garlic and cook for an additional minute.
Prepare the Beef Mixture:
Return the cooked onion and pepper mixture back into the pan with the mushrooms. Stir in the tomato paste, Italian seasoning, garlic powder, onion powder, and corn starch. Cook for 2–3 minutes.
Pour in the beef stock and Worcestershire sauce. Return the cooked beef to the pan and let the mixture simmer for 5 minutes.
Stir in the Cooper Sharp or American cheese until fully melted and combined.
Prepare the Peppers:
Cut the tops off the bell peppers, removing the seeds and cores. Place the peppers in a baking dish, cut side up. Drizzle with olive oil.
Stuff the Peppers:
Fill each bell pepper with the beef mixture, pressing it in gently. Top each stuffed pepper with shredded provolone cheese.
Bake:
Cover the baking dish with foil and bake for 35 minutes.
After 35 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbling and the peppers are tender.
Garnish and Serve:
Remove from the oven and garnish with chopped parsley and a sprinkle of parmesan cheese before serving.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes

Variations

Cheese Options: While Cooper Sharp or American cheese are traditional for a Philly cheesesteak flavor, you can swap in other cheeses like provolone, mozzarella, or even cheddar for a different twist.
Additional Veggies: Add vegetables like spinach, zucchini, or even roasted red peppers to the filling for more flavor and nutrients.
Meat Alternatives: For a lighter version, you can use ground turkey or chicken instead of ground beef.

Storage/Reheating

Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the stuffed peppers in the oven at 350˚F for about 15-20 minutes, or until heated through. You can also reheat them in the microwave, though the texture might differ slightly.

FAQs

Can I use a different type of meat for this recipe?

Yes, you can substitute the ground beef with ground turkey, chicken, or even a vegetarian substitute like lentils or mushrooms.

How do I make the stuffed peppers spicier?

For a spicier kick, add diced jalapeños to the filling or top the stuffed peppers with a drizzle of hot sauce before serving.

Can I prepare these peppers ahead of time?

Yes, you can prepare the stuffed peppers and assemble them a day ahead. Just store them in the fridge and bake them when you’re ready to serve.

Can I freeze Philly cheesesteak stuffed peppers?

Yes, you can freeze the stuffed peppers. Wrap them individually in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw them in the refrigerator overnight and bake as directed.

What should I serve with these stuffed peppers?

These stuffed peppers pair well with a simple side salad, roasted vegetables, or crispy French fries. You can also serve them with a side of garlic bread for extra indulgence.

Can I use a different type of bell pepper?

Yes, you can use any color of bell pepper—green, yellow, red, or orange. Choose whichever you prefer for color or flavor.

How do I know when the peppers are done?

The peppers are done when they are tender and the cheese is bubbly and golden brown. A fork should easily pierce the flesh of the pepper.

Can I use pre-cooked ground beef?

Yes, you can use pre-cooked ground beef. Just add it in when the recipe calls for it, and reduce the cooking time slightly for the beef mixture.

Can I make this dish without cheese?

You can make this dish without cheese if you prefer a dairy-free version, or substitute with a dairy-free cheese option.

Can I add more vegetables to the filling?

Definitely! Feel free to add spinach, zucchini, or any other veggie to the filling. Just make sure to cook the vegetables beforehand so they don’t release too much moisture during baking.

Conclusion

Philly cheesesteak stuffed peppers are a delicious, hearty meal that combines the classic flavors of a Philly cheesesteak with the freshness of bell peppers. This dish is easy to make, packed with savory beef, veggies, and melted cheese, and it’s perfect for dinner any night of the week. Whether you’re making it for a family meal or impressing guests, this recipe will be a crowd-pleaser!

Philly Cheesesteak Stuffed Peppers