A while back, I saw a recipe for Philly Cheesesteak Bell Peppers online and knew I had to try it. I mean, what’s not to love about copious amounts of gooey mozzarella cheese, sliced roast beef, and stuffed bell peppers? I took my family’s recipe for a Philly Cheesesteak sandwich, ditched the bread and added more bell peppers. Voila! Philly Cheesesteak Stuffed Peppers. It’s all of the flavor without the bread.
Because we ditched the bread, this recipe is gluten free and lower in carbs. I LOVE bread but don’t miss it in this recipe for Philly Chesesteak Stuffed Peppers. This recipe makes 4 whole bell peppers. It’s easy to double and even triple the recipe for company.
Philly Cheesesteak Stuffed Peppers
5 MIN
Prep Time
30 MIN
Cook Time
35 MIN
Total Time
1 based on 1 review(s)
INGREDIENTS
4 Green Bell Peppers
8 oz. Thinly Sliced Roast Beef (I purchased from the deli)
1 1/2 to 2 cups mozzarella cheese, shredded
1 Medium Sweet Onion – Sliced
8 oz. Mushrooms of choice – Sliced
2 Tbs. Olive Oil
2 Cloves of Garlic
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
INSTRUCTIONS
Preheat oven to 350 degrees
Slice the tops off the peppers and clean out the insides.
Place peppers in a shallow baking dish.
Remove the stem from the tops and chop up the remaining pepper top.
In a large pan or Dutch oven, heat oil over medium heat. Once oil is heated, add mushrooms, onions, and garlic.
Sauté until onions and mushroom are soft and slightly browned, about 10 minutes.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Add Worcestershire sauce, salt, and pepper to the mixture. Cook for 5 minutes over medium heat.
Divide the cheese in half. Sprinkle half the cheese among the 4 peppers. Top each pepper with the meat mixture until they are nearly overflowing. Then, top each pepper with the remaining cheese.
Bake for 15-18 minutes until the cheese on top is golden brown and peppers are soft.