Philly Cheesesteak Stuffed Peppers
45 min
|
easy
|
clean eating,
Mediterranean diet
Recipe by Eunice
Introduction
All the cheesesteak satisfaction without the roll: savory ground beef with onions and mushrooms stuffed into roasted bell peppers and blanketed in melty provolone and mozzarella.
Big flavor, minimal mess, and built-in portions mean weeknights, game day, and meal prep are handled, and you know I season it right so every bite hits.
Ingredients (4 servings)
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Ingredients for the Peppers
- 4 green bell peppers, halved, seeds removed green bell peppers 4 ct
- 1 Tbsp olive oil olive oil
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
Ingredients for the Philly Cheesesteak Filling
- 1 lb ground beef ground beef 1 lb
- 1 Tbsp olive oil olive oil
- 1 small onion, thinly sliced onion 1 ct small
- 1 cup mushrooms, sliced mushrooms 0.15 lb
- 1 tsp Worcestershire sauce Worcestershire sauce 0.17 fl oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp Italian seasoning Italian seasoning 0.02 oz
- 1 cup provolone, shredded provolone cheese 4 oz
- 1 cup shredded mozzarella shredded mozzarella cheese 3.03 oz
How to Make Philly Cheesesteak Stuffed Peppers
-
Par-roast the peppers
Heat the oven to 425 F and line a sheet pan with parchment.
Toss the pepper halves with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then place cut side up on the pan.
Roast 10 minutes until edges soften and some moisture releases, then pour off any liquid and set peppers aside.
-
Sear mushrooms and onions
Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering.
Add mushrooms in an even layer and cook undisturbed for 2 minutes to brown, then add the sliced onion and a pinch of salt.
Sauté, stirring occasionally, until onions are tender and lightly caramelized, 5 to 6 minutes; push vegetables to the edges of the pan.
-
Brown and season the beef
Add the ground beef to the center of the skillet and let it sear before breaking it up, about 2 minutes.
Cook until mostly browned, 3 to 4 minutes, then drain excess fat if needed.
Stir in Worcestershire sauce, garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and Italian seasoning.
Fold the onions and mushrooms back through and cook 1 minute until glossy and flavorful; remove from heat.
-
Cheese it and stuff
Reduce oven to 400 F.
Blot any moisture inside the pepper halves with a paper towel.
Sprinkle a little shredded provolone into the bottom of each pepper to create a moisture barrier.
Spoon the beef mixture into peppers and gently pack it, then top each with remaining provolone and a generous layer of mozzarella.
-
Bake and finish
Bake until peppers are fork-tender and cheese is melted and bubbly, 10 to 12 minutes.
If you want browned spots, broil for 1 to 2 minutes, watching closely.
-
Rest and serve
Let the peppers rest 5 minutes so the juices settle and the filling tightens up.
Finish with a crack of black pepper and serve hot.
Substitutions
- Green bell peppers -> Red or yellow bell peppers
- Red and yellow peppers bring a natural sweetness that plays beautifully with the savory beef and melty cheese while staying sturdy enough to hold their shape.
- Ground beef -> Shaved ribeye or thinly sliced sirloin
- Paper-thin steak gives you that classic Philly chew and a slightly richer beefy flavor; sear quickly in batches to keep it tender and juicy.
- Worcestershire sauce -> 1 teaspoon soy sauce plus 1/4 teaspoon balsamic
- This combo mimics Worcestershire's salty-tangy depth, boosting umami and caramel notes without changing the texture of the filling.
Tips
- Par-roast to beat soggy peppers
- Roasting the peppers first draws out water and seasons them so they stay pleasantly firm once stuffed.
- Brown, do not steam
- Give mushrooms space and time before stirring to develop deep color and flavor, then add onions so everything caramelizes instead of going limp.
- Layer cheese as a moisture shield
- A little provolone under the filling keeps juices from pooling, and a heavier top layer delivers that stretchy, photo-worthy pull.
- Use cast iron heat
- A hot cast iron skillet builds fond on the bottom; when you add Worcestershire, it dissolves those browned bits into the filling for extra savoriness.
- Keep peppers upright
- Nestle halves in a snug baking dish or set each in a muffin tin well; crumpled foil rings also keep them steady so cheese does not slide off.
- Season in stages
- Salt the veg lightly to draw out moisture, then season the beef and taste the mixture before stuffing so the finished peppers pop with flavor.
Nutrition Facts *
| Energy | 703 | kcal |
|---|---|---|
| Protein | 54 | g |
| Total Fat | 44 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent watery peppers?
- Par-roast the peppers, drain off any liquid, and blot them dry. Cook the filling until most moisture evaporates, and avoid covering the pan during baking which traps steam.
- My filling tastes flat. What did I miss?
- You likely under-salted or skipped browning. Season the onions and mushrooms lightly, then the beef, and make sure to reduce the Worcestershire until glossy; a good sear builds real flavor.
- Can I skip the mushrooms or onions?
- Yes. Replace mushrooms with extra onion or small diced pepper for body, and cook until lightly caramelized so the filling still has sweetness and depth.
- What cheeses melt best here?
- Provolone brings tangy stretch and mozzarella gives you gooey pull. Fontina or white American also melt beautifully if you want a creamier, silkier finish.
- Can I make these ahead?
- Assemble and refrigerate up to 24 hours, then bake at 400 F for 12 to 15 minutes. For leftovers, reheat at 350 F for 10 to 12 minutes so the peppers warm through without turning mushy.
- Why did my cheese not brown?
- Your oven rack may be too low or the surface too wet. Move the pan to the upper third and broil 1 to 2 minutes, keeping the door cracked and eyes on it to avoid burning.
Serving Suggestions
Craving that true Philly attitude, hit the finished peppers with chopped pickled hot cherry peppers or a drizzle of garlic mayo for punchy heat and silky richness.
Pair with a lemony arugula salad or crispy roasted potatoes, and if you want a playful twist, sprinkle crushed toasted hoagie roll crumbs on top for that bready nod without the bun.
More pairings:
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