These Philly cheesesteak stuffed peppers are loaded with flavorfully seasoned beef, mushrooms, and onions lying under a melted blanket of provolone cheese.
Stuffed peppers are a versatile family meal that lends itself well to creativity and customization. This can also make for a healthy dish as leaner meats are often the best to use, since you don’t want grease pooling at the bottom of the pepper.
Philly Cheesesteak Stuffed Peppers
My Philly cheesesteak stuffed peppers use lean ground beef rather than shaved steak because it is more accessible for the average home cook, and it soaks up additional flavorings well – such as the beef broth, Worcestershire, and tomato paste I add to this recipe for additional depth and richness. However, you can substitute thinly sliced steak, or even roast beef if you wish.
This recipe is ideal for using extra lean ground beef that is 90/10 or leaner. This will save you calories and result in less grease without sacrificing flavor. Save the fattier hamburger for making homemade burgers and meatloaf.
Philly Cheesesteak Stuffed Peppers Filling
The primary fillings inside these stuffed peppers are beef, onions, and mushrooms. Since the pepper serves as the holding vessel I did not add any peppers to the filling. However, you can certainly do so if you wish. One chopped pepper should be sufficient. You can even eliminate the mushrooms if they don’t appeal to you.
How Long to Bake Stuffed Peppers
I bake the peppers without any filling at 400 degrees for 25 minutes on a rimmed baking sheet (affiliate link). At this point they are beginning to soften, but still retain some crispness. Retaining their crispness helps prevent them from collapsing.
If you want a softer pepper shell, you can certainly cook them longer. It wouldn’t even be a bad idea to add the filling to the peppers after 25 minutes of baking, and then continuing to bake until the pepper reaches your desired tenderness. (the peppers are easier to fill while they are still slightly crisp)
I like finishing the peppers under the broiler because it quickly melts the cheese and browns it nicely, however, if it is easier for you feel free to bake the peppers to melt the cheese instead.
Philly Cheesesteak Recipes
I have a lot of great Philly cheesesteak-inspired recipes on this website. If you crave more cheesesteak flavor check out my Slow Cooker Philly Cheesesteaks, Philly Cheesesteak Sloppy Joes, Cheesesteak Grilled Cheese or my Philly Cheesesteak Omelette.
Philly Cheesesteak Stuffed Peppers
- 4 green bell peppers (cut in half lengthwise)
- 1 pound lean ground beef (90/10 beef or leaner)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion (~2 cups)
- 8 ounces sliced mushrooms
- 2 cloves garlic (minced)
- 1 tablespoon cornstarch
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 16 slices provolone cheese
- Preheat oven to 400 degrees.
- Place halved peppers on a baking sheet and bake in the oven for 25 minutes.
- While peppers bake, add mushrooms, onions, beef, salt, and pepper to a large skillet and saute until beef is browned and onions and mushrooms are tender. Add garlic and cook an additional 2 minutes.
- Sprinkle cornstarch into the skillet and mix to combine, then do the same with tomato paste.
- Add beef broth and Worcestershire sauce and bring to a simmer. Continue to cook until the liquid has almost completely evaporated, then remove from heat.
- Remove peppers from the oven and line the bottom of the pepper's interior with a slice of cheese, add the beef filling, and then top the pepper with an additional slice of cheese.
- Set the broiler on high and place the stuffed peppers directly under the broiler for 1-2 minutes, or until the cheese has melted and is beginning to brown.
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