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Philly Cheesesteak Stuffed Peppers

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A delightful twist on the classic cheesesteak, these stuffed peppers combine savory beef, vegetables, and melty provolone for a comforting meal.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 lb ground beef or steak, thinly sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 cup mushrooms, sliced
  • 2 cups provolone cheese, shredded
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Heat olive oil in a skillet over medium heat. Add diced onions, green bell pepper, and mushrooms; cook until soft.
  4. Add the ground beef or steak to the skillet, season with salt and pepper, and cook until browned.
  5. Fill each bell pepper with the beef and vegetable mixture, topping generously with provolone cheese.
  6. Place the stuffed peppers upright in a baking dish with a little water at the bottom.
  7. Cover with foil and bake for 25-30 minutes.
  8. Remove the foil for the last 10 minutes to brown the cheese.
  9. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. They freeze well for up to 2 months.

Nutrition

Find it online: https://ameliasweets.com/2026/07/16/philly-cheesesteak-stuffed-peppers/

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