Philly Cheesesteak Stuffed Peppers with all the flavors of your favorite sub sandwich without the carbs and all the cheese, mushrooms, peppers and beef.
If you love these stuffed peppers you HAVE to check out these classic Stuffed Peppers and Mexican Stuffed Peppers, they’re both fan favorites!
Philly Cheesesteak Stuffed Peppers are the healthier cousin to ALL the Philly Cheesesteak recipes floating around this blog. And there are a lot of them. Ten to be exact!
These Philly Cheesesteak Stuffed Peppers give you all the fun flavors of my favorite sandwich except for the bread (which I will be honest I LOVE).
Stuffed peppers are an easy way to lighten a dish without having to give up the cheese! (Psst, I also have Mexican Stuffed Peppers if you want more stuffed pepper recipes)
The meat in these Philly Cheesesteak Stuffed Peppers is cooked completely through, but if you were going to cook the bell peppers with raw meat inside I’d suggest adding 15 minutes to the cooking time. 
What would you serve with these stuffed peppers?
How do you cook stuffed peppers?
- In the Microwave: This trick will cut down on cooking time if you don’t have to cook rice in the peppers. Clean and cut them, then cover them with a wet paper towel on a plate and cook for 4-5 minutes while preparing the stuffing. You just cut your cooking time in half.
- In the Oven: Depending on the filling, you’ll want to cook the peppers for at least 30 minutes. Keeping the bell peppers covered and including a bit of liquid in the filling or in the pan will help cook the bell peppers faster by creating steam.
- Parboiling: If you have a pot of water going drop the bell peppers in it for 3-4 minutes to cook them halfway before stuffing them. This leeches vitamins so I don’t normally do this (but I did for an upcoming chicken parmesan stuffed peppers since I had pasta cooking for the recipe too).
- On the Stovetop: The primary thing here is to keep liquid in the pot and to keep it covered to help steam the bell peppers. Depending on the filling you could even be done in 15-20 minutes with the direct heat of a stovetop.
- In the Slow Cooker: Add all the ingredients as you would below, but I suggest cutting the tops off the peppers and stuffing from the top of the pepper. Cook on low for 4 hours.
Looking for more Cheesesteak recipes? Look no further!
- Philly Cheese Steak Sloppy Joes
- Ground Philly Cheesesteak Grilled Cheese
- Philly Cheesesteak Meatloaf
- Philly Cheesesteak Hamburger Helper
- Slow Cooker Philly Cheese Steak Sandwiches
- Philly Cheese Steak Burgers
- Pat’s Philly Cheese Steak (Copycat)
- Cheesesteak Egg Rolls
Tools Used in the making of these Philly Cheesesteak Stuffed Peppers:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.
Ingredients
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 small yellow onion , diced
- 8 ounces brown mushrooms , minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3 bell peppers , split in half and de-seeded through the stem
- 8 ounces shredded cheddar cheese , divided
- 1 cup beef broth
Instructions
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef and add the butter and the onions and mushrooms.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- Add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth into the pan.
- Scoop the mixture into the bell pepper halves and top with half the cheese.
- Bake for 45 minutes in a covered pan.
- Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Nutrition
looks good and will try them but I would omit mushrooms since I don’t like them.
This recipe is SO good! My family of five LOVED it!!
OK I’m reading the comments and maybe I shouldn’t have. Just checking, this recipe does not include rice… Is that correct?
Very delicious! Made this mostly as written only including a tablespoonful of Dijon mustard simply because we like it on our Philly cheesesteaks sandwich’s. Big hit ! Thank you for helping us use up several garden peppers!
I love this! It’s very delicious.
I’m so glad you enjoyed it!
Do you use a whole 8oz container of brown mushrooms or just 1 cup of mushrooms?
You’ll use 8 ounces of mushrooms for this recipe.
Can these be frozen? If so, would I cook everything first and then freeze? Or leave the meat and veg uncooked, freeze, then bake? Thank you.
Yes, it can be frozen but I would scoop everything into the peppers except the cheese and then freeze. Once you’re ready to make it, thaw it overnight in the fridge, add the cheese and bake in the oven. Enjoy!
Could this be done in the crock pot?
Hi, could you cook the meat and rice the day before and then stuff and cook the peppers the next day? Thanks
I wouldn’t recommend this – by the time the pepper is done cooking, you risk dry meat and mushy rice.
Hi there!
Do you let the liquid reduce before putting into the bell peppers?
Yes 🙂
If using the slow cooker method, should the same amount of liquid be used in the bottom of the slow cooker, as we would use in the oven?
Trying to avoid soggy bell peppers.
Thanks, in advance.
-Dave
I recommend using the same amounts listed in the recipe card because you’re not cooking the peppers before and I prefer them softer. I hope you enjoy it!
Oh my goodness! This recipe was delicious! Perfectly seasoned and easy to make. Thank you! I loved using my cast iron skillet for this recipe :j
Yay!!! Thank you for the 5 star rating, Sherry!
My fav is saute the onions and mushrooms in butter and season with salt & pepper & garlic with a little lemon. After saute add thin sliced roast beef and let the meat soak up the flavor… Cheese in the bottom of the peppers spoon in the filling I put inn 5 drops of liquid smoke and 3 drops of Worcestershire into each. Cover bake for 45 min at 350 then cheese on top for another 5 uncovered. My family loves them and extended family always talks about them
Great adjustment with roast beef!
My family loved these! They were delicious ?
Did u drain the beef before you put o nio 2nd and mushrooms? Have you ever used tip sirloin? I wanted to stuff baby potatoes into it as well ideas?
You may need to drain depending on how much fat you have after browning. I don’t suggest using sirloin because it will dry out and become chewy due to the cook time the peppers need. Also in regards to adding potatoes, they might become too mushy. I’ve never tested it so I’m not sure if it would work out.
What temp for frying the beef, and onions, mushrooms etc, and for the oven when baking?
When frying the beef, I used a medium to medium high heat and had the oven heated to 350 degrees when baking. Hope this clears up any confusion. Enjoy!!
These look really good!! Perfect to try this weekend!
Thanks Jennifer! Enjoy!!
Oh my gosh! I have to try these asap!
These stuffed peppers are loaded with so much flavor. Such am easy weeknight meal.
We all could use a little help during the week, am i right?!?
You combined two of my favorite things together! These look incredible!
Thank you Michelle!
Love this healthy upgrade for philly cheesesteak! Great dinner idea!
It’s fun to switch things up!
Such a great low carb option!
These are seriously so genius!!! I can’t imagine a better idea for stuffing peppers.
Thanks Jocelyn!
These do look delicious! I love bread as well , but try to stay away from it as much as possible. This would be a great alternative to the Philly cheese sandwich, and I bet I wouldn’t miss the bread.
Thanks Linda!