This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 bell peppers, cut in half with the ribs and seeds removed
- 2 tablespoons olive oil
- 1 cup sliced cremini mushrooms
- 1 medium onion, halved and thinly sliced
- 1 pound skirt steak, cut into bite-sized pieces
- 1 tablespoon gluten-free Worcestershire sauce * See Notes
- Pink Sea salt
- Fresh cracked black pepper
- 8 slices provolone cheese *See Notes
Instructions
- Preheat the oven to 400
- Place the bell pepper halves on a large baking sheet or shallow baking dish.
- Place a slice of American cheese into each pepper half.
- Heat the olive oil in a large skillet over medium heat.
- Once the olive oil is hot, add the mushrooms and onions. Cook until the mushrooms soften and the onions are translucent, about 5 minutes, then push the veggies off to the edges of the pan and add the steak to the center of the pan. Add the Worcestershire sauce, salt, and pepper, and cook the steak for about 2 minutes.
- Spoon the steak mixture into the pepper halves and top with another slice of American cheese.
- Place the baking sheet in the oven and cook for 20 minutes. *See Notes
Notes:
For gluten-free you need a Worcestershire sauce that does not contain malt vinegar. The US version of Lee and Perrins does not, but I do know some say the UK version does.
Traditional cheesesteaks use American, or provolone cheese, or Cheez Wiz. Any of them can be used in this.
This cooking method will produce a pepper that is softened but still has some crunch. If a softer pepper is preferred, pour a thin layer of water or stock on the baking sheet or shallow baking dish. Place the pepper halves in the water, fill the peppers with the steak mixture and cover them with foil. Bake for 35 minutes. Remove the foil, top with the cheese, and bake for an additional 5 to 10 minutes, or until the cheese is bubbly.
Calories
580.49
Fat (grams)
38.31
Sat. Fat (grams)
17.17
Carbs (grams)
12.47
Fiber (grams)
5.15
Net carbs
7.32
Sugar (grams)
3.45
Protein (grams)
44.49
Sodium (milligrams)
779.30
Cholesterol (grams)
106.11
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
If you like this recipe, you might also enjoy these.
Like what you see? Please leave me a comment!
Thank you for reading and supporting companies I partner with. Doing so allows me to create more unique content and recipes for you.
KRYSTLE COOK
I wish I liked peppers but I just don't. I would just eat the inside and maybe try to pawn off the pepper.
Echo aka The Mad Mommy
Yum! I am so adding these to the shopping list! I love stuffed pepper and philly cheese steaks!
Bobbi | Bobbi's Kozy Kitchen
If it is the texture of the pepper that you don't like, you could use my longer cooking method in the note of the recipe, or even parboil them. My daughter hates peppers but will eat them like this. You could also use the filling for a bakes potato or sweet potato too!
Bobbi | Bobbi's Kozy Kitchen
That is awesome!! I hope you enjoy them ?
Lavanda Michelle
Oh my! This looks so good, we just recently made something like this. I'd love to try this version, thanks for sharing.
Unknown
Yes!! Your pictures are simply amazing! I want to taste these so bad!
Bobbi | Bobbi's Kozy Kitchen
Thank you so much Dee, I am loving my new camera! I hope you give these a try soon!!
pippa
Nice and interesting info
color switch
wow, very creative and unique, thank you for sharing how to do.