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Philly Cheesesteak Stuffed Peppers

These Philly cheesesteak stuffed peppers are loaded with flavorfully seasoned beef, mushrooms, and onions lying under a melted blanket of provolone cheese.
Prep Time5 mins
Cook Time25 mins
Course: Entree
Cuisine: American
Keyword: Philly Cheesesteak Stuffed Peppers
Servings: 4
Calories: 617kcal


  • 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.


IF YOU LIKED THIS RECIPE be sure to try my Crockpot Sausage and Peppers recipe too!


Calories: 617kcal | Carbohydrates: 16g | Protein: 57g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 148mg | Sodium: 1796mg | Potassium: 1083mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1485IU | Vitamin C: 100.8mg | Calcium: 886mg | Iron: 4.5mg