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Philly Cheesesteak Stuffed Bell Peppers: Steak, Cheese & Peppers

Philly Cheese Steak Stuffed Peppers

Philly Cheese Steak Stuffed Peppers

A quick, family-friendly twist on a classic cheesesteak — perfect for an easy weeknight dinner.

This recipe uses ground beef (or bison) with sautéed onions and mushrooms to capture the flavors of a traditional Philly cheesesteak while keeping the dish lighter and low-carb by serving it in roasted bell peppers. It’s budget-friendly and easy to scale for a crowd.

Why cook mushrooms? Mushrooms have beneficial nutrients and some compounds linked to immune support and antioxidants. Cooking them helps break down their tough cell walls so your body can access those nutrients.

Tip for beef lovers: If possible, choose grass-fed beef. It typically contains more omega-3s, higher levels of certain vitamins, and conjugated linoleic acid (CLA). Because grass-fed beef can be leaner, cook it briefly at moderate heat to preserve its beneficial fats.

Ingredients (6 servings)

  • 3 large bell peppers, halved through the stem, seeds and ribs removed
  • 1 lb lean ground beef or bison
  • Sea salt and ground black pepper, to taste
  • 1 large yellow onion, diced
  • 3 garlic cloves, pressed or minced
  • 16 oz mushrooms, sliced
  • 1 cup shredded or sliced provolone or mozzarella
  • 1 tsp red chili flakes (optional)
  • Fresh parsley, chopped, for garnish

Instructions

Preheat the oven to 400°F (200°C).

Arrange the pepper halves cut side up in a baking dish. Lightly spray or brush the peppers with avocado oil (or a neutral oil) and season with sea salt and pepper. Roast for 10–12 minutes to slightly soften the peppers.

While the peppers roast, heat a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until no longer pink. Drain excess grease if needed, then season lightly with sea salt and pepper.

Add the diced onion, minced garlic, and sliced mushrooms to the skillet. Sauté for about 5–6 minutes, until the onions are translucent and the mushrooms have released their moisture and started to brown. Stir in the chili flakes if using, then remove from heat.

Fill each roasted pepper half evenly with the meat and mushroom mixture. Top with shredded or sliced provolone or mozzarella.

Return the stuffed peppers to the oven and bake 8–10 minutes, or until the cheese melts and becomes slightly bubbly. Garnish with chopped parsley and serve hot.

Enjoy!

— Rachel

Finished stuffed peppers
Stuffed peppers closeup

More Stuffed Pepper Recipes You’ll Love

  • Burrata Stuffed Peppers
  • Breakfast Stuffed Peppers
  • Pizza Stuffed Peppers
  • Buffalo Chicken Stuffed Peppers
  • Tuna Melt Stuffed Peppers
  • Chicken Salad Stuffed Peppers
  • Tasty Taco-Style Stuffed Peppers
  • Buffalo Lime Chicken Stuffed Anaheim Peppers
  • Pizza Stuffed Anaheim Peppers

Recipe Summary

Servings: 6
Prep time: 5 mins
Cook time: 41 mins
Total time: 46 mins

Nutrition (approximate per serving)

  • Calories: 223 kcal
  • Carbohydrates: 9 g
  • Protein: 25 g
  • Fat: 10 g

Nutrition is an approximation.

Recipe image