Philly Cheesesteak Stuffed Peppers

This Philly Cheesesteak Stuffed Peppers recipe captures all the satisfying flavors of a classic cheesesteak without the extra carbs from a roll. The combination of savory ground beef, caramelized onions, mushrooms, and melty provolone and mozzarella cheese nestled inside roasted bell peppers creates a hearty and comforting dish perfect for weeknights or game day. It brings the familiar Philly flair with a clean eating twist that fits Mediterranean diet preferences.

I first tried making this when I wanted a low carb version of cheesesteak and was amazed at how well the peppers held their shape and flavor. Now it’s a crowd pleaser that my family asks for all the time.

Ingredients

• Green bell peppers: four halved and seeded for natural cups that hold stuffing without breaking
• Olive oil: adds rich flavor and helps roast the peppers evenly
• Salt: to season the pepper halves and enhance vegetable sweetness
• Black pepper: gives subtle bite to brighten the filling
• Ground beef: one pound for meaty base with rich texture, choose 80/20 for good flavor and juiciness
• Small onion: thinly sliced for caramelizing and balancing savory beef with sweetness
• Mushrooms: one cup sliced, they soak up the flavors and add earthiness
• Worcestershire sauce: one teaspoon imparts tangy umami depth, classic for Philly cheesesteaks
• Garlic powder: adds savory warmth, a subtle but essential seasoning
• Italian seasoning: half teaspoon for herbaceous notes
• Provolone cheese shredded: one cup melts with slight tang to create gooey pull
• Mozzarella cheese shredded: one cup contributes mild creaminess and stretch
• Note: Choose fresh produce and good quality cheeses for the best results. Look for firm bell peppers without wrinkles and mushrooms that are dry and unblemished.

Instructions

Parroast the peppers:

Heat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Toss the pepper halves with olive oil, salt, and black pepper so every surface is coated evenly. Arrange them cut side up on the sheet pan. Roast for about 10 minutes until the edges soften and moisture starts to release. Carefully pour off any liquid that accumulates on the pan and set the peppers aside while you prepare the filling. This step draws out excess water and seasons the peppers, ensuring they stay firm and flavorful after stuffing.

Sear mushrooms and onions:

Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Spread the mushrooms evenly across the pan and let them cook undisturbed for 2 minutes so they get a nice golden color. Then add the sliced onions along with a pinch of salt which helps draw out their moisture. Stir occasionally and continue cooking for 5 to 6 minutes until the onions are tender and lightly caramelized. Push the vegetables to the edges of the pan to make room for the beef in the center.

Brown and season the beef:

Add the ground beef to the center of the skillet, letting it sear without stirring for about 2 minutes to develop crust. Then break it up gently and continue cooking until it’s mostly browned, about 3 to 4 minutes. Drain excess fat from the pan if necessary to prevent greasiness. Stir in Worcestershire sauce, garlic powder, salt, black pepper, and Italian seasoning. Fold the mushrooms and onions back into the beef mixture and cook for another minute so the flavors blend and the mixture glistens with seasoning. Remove the skillet from heat.

Cheese it and stuff:

Reduce the oven temperature to 400 degrees Fahrenheit. Use a paper towel to blot any moisture inside the pepper halves. Sprinkle a small amount of shredded provolone into the bottom of each pepper to act as a moisture barrier and protect the pepper from getting soggy. Spoon the beef and vegetable mixture evenly into the pepper halves, gently packing it to fill the space without tearing the peppers. Top each with the remaining provolone and a generous layer of mozzarella to create a luscious cheesy topping.

Bake and finish:

Place the stuffed peppers in the oven and bake for 10 to 12 minutes until the peppers are fork tender and the cheese is melted and bubbly. If you prefer browned cheesy spots, switch the oven to broil and cook for 1 to 2 minutes watching closely to prevent burning.

Rest and serve:

Allow the peppers to rest for 5 minutes after baking so the juices settle and the filling firms up slightly. Finish with a fresh crack of black pepper and serve while hot for maximum cheesesteak satisfaction.

My favorite part is the mushrooms they soak up all the meaty and savory juices and add a wonderful earthiness. One winter evening, my family gathered around the table and devoured these stuffed peppers alongside roasted potatoes, and it became an instant tradition because comfort food tastes better when shared.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to four days. When reheating, warm gently at 350 degrees Fahrenheit for about 10 minutes to keep the peppers firm and prevent the cheese from drying out. Stuffed peppers freeze well too wrap tightly and freeze for up to three months. Thaw overnight in the fridge before reheating.

Ingredient substitutions

If you want a pop of color or sweetness, swap green bell peppers for red or yellow as those tend to be sweeter and brighten up the plate visually. For a more authentic Philly texture, switch ground beef for thinly sliced ribeye or sirloin steaks, searing quickly to keep them tender. Worcestershire sauce can be replaced with a mix of soy sauce and balsamic vinegar to maintain deep savory flavors without overpowering the dish.

Serving suggestions

Add a handful of chopped pickled hot cherry peppers on top for a punch of heat. A drizzle of garlic mayonnaise also pairs well for silky richness. Serve alongside a lemony arugula salad or crispy roasted potatoes. For a playful nod to the classic cheesesteak bun, sprinkle some crushed toasted hoagie roll crumbs on top just before serving.

These peppers are a hearty low carb twist on a classic cheesesteak perfect for weeknights or feeding a crowd. Layer the cheeses so provolone protects the pepper while mozzarella gives you the gooey topping.

Common Questions About the Recipe

→ How do I prevent watery peppers?

Par-roast peppers to release moisture, drain any liquid, and blot dry before stuffing. Cook filling thoroughly to evaporate excess moisture and avoid covering during baking to prevent steam buildup.

→ What enhances the flavor of the filling?

Browning the ground beef and vegetables well creates deep flavors. Season in stages with salt and Worcestershire sauce, allowing the mixture to develop a glossy, savory finish.

→ Can I substitute the mushrooms or onions?

Yes, mushrooms can be replaced with extra onions or diced peppers for texture. Caramelize onions well to maintain sweet depth in the filling.

→ Which cheeses melt best for this dish?

Provolone and mozzarella provide a great combination of tangy stretch and gooey melt. Alternatives like fontina or white American can offer a creamier finish.

→ Can these peppers be prepared ahead of time?

Assemble and refrigerate stuffed peppers up to 24 hours before baking. Reheat leftovers gently to preserve texture without becoming mushy.

→ Why might the cheese not brown properly?

Ensure the oven rack is set high and the cheese surface isn’t too moist. Broil briefly and watch closely to achieve browned spots without burning.