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Philly cheesesteak stuffed pepper on a small plate topped with melted provolone and freshly chopped parsley next to quinoa with a bunch of fresh parsley behind.
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Philly Cheesesteak Stuffed Peppers

Quick and easy Philly Cheesesteak Stuffed Peppers are a unique twist on the classic sandwich with tender strips of beef sauteed with onions and mushrooms and then baked with lots of gooey cheese.
Course Main Dish
Cuisine American
Keyword Philly Cheesesteak Stuffed Peppers
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 6 servings
Calories 318kcal
Author Michelle

Ingredients

Peppers

  • 6 bell peppers
  • 1 tablespoon olive oil
  • ¼ teaspoon salt

Filling

  • ½ tablespoon olive oil
  • ½ medium onion thinly sliced
  • 8 ounces sliced mushrooms coarsely chopped
  • 12 ounces shaved beef
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground coriander
  • ¼ teaspoon dried dill
  • ¼ teaspoon dried red pepper flakes (optional)
  • 12 slices yellow American or provolone cheese

Instructions

  • Preheat oven to 400°F.
  • Cut tops off of bell peppers. Remove stems and dice. Set aside for later use.
  • Remove membranes and seeds from inside peppers. Place peppers standing up into a 9"x13" baking dish. In case peppers don’t stand up, slightly chop their bottoms to level.
  • Brush the insides of the peppers with olive oil. Season lightly with salt.
  • Roast peppers for about 30 minutes until they begin to soften and brown at the edges.
  • Meanwhile, heat olive oil in a large skillet over medium heat.
  • Add mushrooms, onions, and diced pepper tops, and saute until tender, about 5 to 9 minutes.
  • Add shaved beef to the skillet. Cook until almost all the way cooked through, about 5 minutes. Remove from heat.
  • Add all seasonings to the beef, onion, and mushroom mixture. Stir to combine. Set aside.
  • To the prepared peppers, add 1 slice of cheese to the bottom of each. You can tear the cheese and arrange as it fits.
  • Divide the filling among the 6 prepared peppers.
  • Top each pepper with another slice of cheese.
  • Bake in the 400°F oven for 10 to 15 minutes, until cheese is melted and peppers are tender and warmed through.

Video

Notes

  • Storage: Store covered in the refrigerator for up to 3-5 days.

Nutrition

Serving: 1pepper | Calories: 318kcal | Carbohydrates: 11g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 554mg | Potassium: 727mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3964IU | Vitamin C: 155mg | Calcium: 28mg | Iron: 3mg