These Philly Cheesesteak Stuffed Peppers are a delicious low-carb spin on the classic sandwich and a tasty dinner idea you can prep ahead of time.
Gain access to my free 4-week meal prep magic ebook!
Ingredients in cheesesteak stuffed peppers
If you've ever eaten a Philly cheese steak, these ingredients should look pretty familiar to you:
- Bell Peppers — Green bell peppers, cut in half to be stuffed, and some red sliced thinly to fill.
- Mushrooms — I use packaged pre-sliced button mushrooms.
- Steak — Sirloin is my recommendation. It's a nice, lean cut with good texture and flavor. Go for a steak that's about 1″ thick.
- Onion — Red is the way to go here! It's nice and crunchy and adds a pop of color.
- Cheese — Mozzarella is my favorite cheese to use in this recipe, but Swiss works great too.
How to make Philly cheesesteak stuffed peppers
While they look and taste really spectacular, they're super simple to make.
- Preheat your oven to 400F and line a 9×13 baking dish with foil.
- Halve and deseed your green bell peppers. Drizzle them with olive oil, season with some salt and pepper, and bake for 10 minutes.
- Sear steak in a frying then slice it thinly once cooled slightly.
- Fry your sliced mushrooms in the hot pan with the steak drippings, then add your sliced onions and peppers and cook until tender.
- Remove the green peppers from the oven, and divide your sliced steak and veggies evenly between pepper halves.
- Top with cheese, then bake for fifteen minutes, or until the cheese is melted. Serve and enjoy!
Ingredient substitutions and add-ins
This is the perfect recipe to “make your own” by swapping out ingredients or adding in new ones. Here are a few suggestions to get your creative juices flowing:
- Add in some chopped chili peppers (jalapeno, poblano, or anaheim peppers are great!) for a little heat.
- Add some cherry tomato halves and oregano for an Italian twist.
- Swap the red for yellow onion for a little more sweetness.
Making stuffed peppers keto
While this meal is low carb, at 12g of net carbs per serving it's not low enough for keto. But it's an easy enough thing to fix!
So if you're following a keto diet and want to bring the carb count even lower, try these solutions:
- Green onions/scallions are a safer bet for keto recipes because they have about half the carbs as red onion.
- Zucchini boats are a great alternative to the green bell peppers since they've got just a little over half as many net carbs.
Making these simple changes will bring the net carb count down to about 6g per serving!
Using ground beef
You can use ground beef instead of steak in this recipe. Just cook it thoroughly on the stove and drain it well before stuffing the peppers with it.
How to make peppers softer
Some people like to have a softer pepper “shell” instead of a firmer one. If this is you, it's really easy to make them that way! It takes a little more time, but worth it if this is your preferred texture:
Instead of 400F, heat your oven to 375F. Stuff the peppers but leave off the cheese, and cover them with aluminum foil. Bake for an hour before removing the foil lid, adding cheese, salt, and pepper, and baking for five to ten minutes until it melts.
Baking them this way will make them nice and soft, but not mushy!
What to serve with stuffed peppers
Some crispy roasted potatoes are the perfect companion for the peppers! Cube them, oil them up, and season them before tossing in the oven with the empty green pepper halves. Then they'll all finish up together!
They're also great with a side of cauliflower rice to keep the carbs down.
Storing & reheating
You can assemble the peppers the day before and keep them in the fridge before their final bake. Just add ten minutes on to the baking time.
For storing leftovers, keep them in the fridge in some glass meal prep bowls for 3-5 days. Reheat them in the microwave until heated in the center. You can also reheat them in a baking dish covered with aluminum foil at 375F for 30 minutes.
Can you freeze stuffed peppers?
Yes, you can! The texture won't be exactly the same, but they do fare pretty well in the freezer.
Cover and freeze your fully cooked peppers in the baking dish once they're totally cooled. Thaw them by placing in the fridge overnight. Then, just uncover and bake in the oven at 375F for 30 minutes or until hot all the way through.
More healthy dinner recipes
If you're looking for some more delicious ideas to make busy weeknights easier, check out my top healthy recipes below!
Tools to make this recipe
- Grab some Glass meal prep bowls if you plan on packing these peppers up for lunch
- I get all my grass-fed beef from Butcher Box
Gain access to my FREE 5-day meal prep challenge + bonus resources when you sign up.
learn how to meal prep by subscribing to our newsletter!
Philly Cheesesteak Stuffed Peppers
Ingredients
- 2 tbsp olive oil, divided
- 4 green peppers, cut in half
- 1 (8oz) sirloin steak
- 1 1/2 cups sliced mushrooms
- 1/2 red pepper, sliced
- 1 small red onion, sliced
- 2 cups mozzarella cheese, grated
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season with salt and pepper and bake in a 9x13 dish covered with tin foil for 10 minutes.
- Add remaining 1 tbsp of olive oil to a large frying pan and heat over high heat until oil is smoking. Add steak, season with salt & pepper, then sear for 1 minute per side. Remove from heat and slice very thinly across the grain when cool enough to handle.
- In same skillet, add mushrooms and cook until they start to release juices. Add onions and red pepper, sauteeing for 2-3 minutes until tender and seasoning with salt and pepper.
- Meanwhile, remove green peppers from oven. Divide steak slices and veggies among peppers then top with cheese. Bake for 15 minutes or until cheese is melted. Remove and serve!
Video
Nutrition
Julie says
I’m a late bloomer cook. What side did you recommend to compliment this wonderful dish? I’m going to try it this week in order to test run for incoming guests at the end of the month.
Taylor Stinson says
Hey Julie! A simple side salad or some roasted potatoes would work great with this dish! 🙂
Jeffinidaho says
Fantastic. I added jalapeño and Anaheim pepper as well sprinkles of crushed red pepper flakes..
Jess says
How big should the sirloin be and about how many ounces per pepper?
Also, 2 halves is one whole serving,
Taylor Stinson says
Hey Jess – about 1/2 lb will work!
Jess says
Thank you!
Sharon Sheldon says
First of all this looks really good! Can’t wait to try it. I was wondering though, how much a serving was? I am assuming 1/2 a pepper put wanted to confirm.
Taylor Stinson says
One pepper is a serving 🙂
Kristie Vang says
I made this tonight. I was thinking just salt and pepper isn’t tasteful but it works with the mushroom and cheese. I didn’t have a red bell pepper so I left it out and I used a whole yellow onion. Still good without it.
Taylor Stinson says
So happy you enjoyed Kristie 🙂
Eileen says
Loved this recipe. I will bake the peppers a little longer, hubby didn’t like it crunchy. I
used Korean styled sliced beef instead of the Steak. It tasted great. I made a double batch.
Taylor Stinson says
I’m so happy you enjoyed 🙂
Gerrie Bradbury says
Hi, this looks great but my family cant eat Mushrooms. What could I substitute for this ingredient so it is just as thick and filling.
Taylor Stinson says
Hi Gerrie – I’m wondering if zucchini or eggplant might work. I honestly don’t know of a good mushroom substitute myself. Here is a list I found that might be helpful. https://recipefairy.com/mushroom-substitutes/