There’s something incredibly satisfying about the combination of savory, tender beef, gooey melted cheese, and a hearty dose of classic Philly cheesesteak flavors all nestled inside a stuffed bell pepper. These Philly Cheesesteak Loaded Stuffed Peppers are the perfect fusion of comfort food and gourmet flair. Each stuffed pepper is packed with ground beef, sautéed onions, bell peppers, provolone cheese, and a touch of Italian seasoning, all baked to perfection. Whether you’re hosting a dinner party or just craving something hearty, these stuffed peppers are sure to be a hit. Trust me, once you try them, you’ll want to make them again and again
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a dish that’s as satisfying as it is comforting. Here’s why it’s a favorite
Savory and Juicy: Ground beef and sautéed onions provide a rich, meaty base that’s both satisfying and flavorful.
Cheesy Goodness: Provolone cheese melts into the beef, adding a gooey, cheesy layer that ties everything together beautifully.
Quick and Easy: With straightforward steps and minimal prep time, this dish comes together in under an hour. Ideal for busy weeknights or casual dinners.
Customizable: Swap out ingredients or add toppings like sour cream, salsa, or avocado for extra flavor and texture.
Crowd-Pleasing: A guaranteed hit with both kids and adults. The combination of beef, cheese, and veggies makes it universally appealing
Ingredients
Bell Peppers: Choose large, vibrant bell peppers for stuffing. Red, yellow, or orange varieties work well.
Ground Beef: Lean ground beef provides a hearty base for the cheesesteak filling.
Onions: Sautéed onions add sweetness and depth to the dish. Use yellow or red onions for the best flavor.
Green Bell Peppers: Adds a fresh, crunchy texture to the filling.
Provolone Cheese: Melted provolone cheese brings the classic Philly cheesesteak flavor to life.
Italian Seasoning: Enhances the overall flavor profile of the dish. Use a premade blend or mix your own.
Garlic Powder: Adds a subtle garlic flavor to the filling.
Olive Oil: Used for sautéing the vegetables and beef.
Tomato Sauce: Adds moisture and helps the filling stay juicy.
Pasta or Rice (Optional): For added bulk, mix in cooked pasta or rice to stretch the filling.
Note: the full ingredients list, including measurements, is provided in the recipe card directly below
Instructions
Let’s dive into the steps to create these delicious stuffed peppers
Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Cook the Filling: In a large skillet over medium heat, heat olive oil. Add ground beef, onions, and green bell peppers. Cook until the beef is browned and the vegetables are softened. Drain any excess fat. Stir in Italian seasoning, garlic powder, and tomato sauce.
Stuff the Peppers: Spoon the filling into each prepared bell pepper, packing it tightly. Place the stuffed peppers in a baking dish and top each with slices of provolone cheese.
Bake to Perfection: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Serve and Enjoy: Remove from the oven and let the stuffed peppers cool slightly. Serve hot and garnish with fresh parsley or a drizzle of balsamic glaze if desired
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
How to Serve Philly Cheesesteak Loaded Stuffed Peppers
These stuffed peppers pair wonderfully with various accompaniments. Here are a few serving suggestions to enhance your dining experience
Fresh Vegetables: Serve with a side of steamed broccoli, carrots, or green beans for added nutrition.
Garlic Bread: Serve with warm, crusty garlic bread to soak up any delicious juices.
As a Standalone: Sometimes, these stuffed peppers are hearty enough to enjoy on their own. Simply garnish with fresh herbs like parsley for a finishing touch
Additional Tips
Here are some extra tips to help you get the most out of this recipe
Use Fresh Ingredients: Fresh bell peppers and high-quality provolone cheese elevate the overall flavor of the dish.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Prepare the stuffed peppers without baking and freeze them for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
Add Toppings: For an extra indulgent touch, top the stuffed peppers with sour cream, salsa, or avocado slices.
Experiment with Fillings: Try adding mushrooms, spinach, or cooked sausage for added texture and flavor.
FAQ Section
1. Can I use ground turkey instead of beef? Yes! Ground turkey works beautifully as a substitute for a lighter option. Adjust cooking time accordingly.
2. What type of cheese should I use? Provolone cheese is classic, but you can also use mozzarella, cheddar, or a blend of cheeses for variety.
3. Can I make these stuffed peppers ahead of time? Yes, you can prepare the stuffed peppers up to a day in advance and refrigerate them. Bake just before serving.
4. How do I store leftover stuffed peppers? Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
5. Can I freeze the stuffed peppers? Absolutely! Freeze unbaked stuffed peppers for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for leftovers or feeding a crowd.
7. Is this recipe suitable for a low-carb diet? Not as written, but you can omit the pasta or rice and use a lower-carb cheese for a more keto-friendly option.
8. Can I skip the cheese? You can, though the cheese adds richness and flavor. For a dairy-free version, use plant-based cheese alternatives.
9. Do I need to cover the peppers while baking? Covering the peppers helps them steam and stay tender. Remove the foil for the last 10-15 minutes to allow the cheese to brown.
10. Can I add vegetables to the filling? Absolutely! Mushrooms, spinach, or zucchini would all pair beautifully with the beef and cheese. Feel free to experiment!
Conclusion
There you have it a delicious and comforting Philly Cheesesteak Loaded Stuffed Pepper recipe that’s sure to become a go-to meal in your kitchen. With their savory beef, gooey cheese, and vibrant bell peppers, these stuffed peppers are a dish that satisfies both your cravings and creativity. So gather your ingredients, preheat the oven, and let’s cook something amazing together! Your taste buds will thank you.
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Philly Cheesesteak Loaded Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A low-carb twist on the classic Philly Cheesesteak! These Philly Cheesesteak Loaded Stuffed Peppers are packed with tender shaved ribeye, sautéed mushrooms, caramelized onions, and melty provolone cheese—all nestled inside sweet, roasted bell peppers. A delicious, hearty meal that’s keto-friendly and packed with flavor!
Ingredients
Instructions
Step 1: Preheat & Prep the Peppers
- Preheat oven to 375°F (190°C).
- Slice bell peppers in half lengthwise and remove seeds.
- Lightly brush with olive oil and place in a baking dish, cut side up.
- Bake for 10 minutes while preparing the filling (optional but recommended for softer peppers).
Step 2: Cook the Steak & Vegetables
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add shaved ribeye steak, season with salt & pepper, and cook for 2-3 minutes.
- Stir in Worcestershire sauce, then remove the steak from the skillet.
- In the same pan, add sautéed mushrooms and caramelized onions. Cook for 3-4 minutes until tender.
Step 3: Make the Filling
- Lower the heat to medium-low, return the steak to the skillet, and stir in cream cheese.
- Mix until fully melted and creamy. Remove from heat.
Step 4: Stuff & Bake
- Remove the pre-baked bell peppers from the oven.
- Fill each pepper with the steak mixture, packing it in tightly.
- Top each stuffed pepper with shredded provolone cheese.
- Bake for 25-30 minutes, or until the cheese is melted and golden brown.
Step 5: Serve & Enjoy!
- Let the stuffed peppers cool for a few minutes before serving.
- Enjoy with a side salad, roasted veggies, or a creamy dipping sauce.
Notes
- Make-Ahead Option: You can prepare the filling ahead of time and store it in the fridge for up to 2 days. When ready to serve, stuff the peppers and bake!
- Softer Peppers Tip: If you prefer extra tender peppers, bake them for 15-20 minutes before stuffing.
- Meat Alternatives: Ground beef, chicken, or even mushrooms for a vegetarian version work well.
- Cheese Variations: Provolone is classic, but mozzarella, cheddar, or pepper jack add a different twist.
- Low-Carb & Keto Friendly: This dish is naturally low in carbs, but for an even lower carb count, reduce the onions.
- Extra Flavor: Add garlic powder, paprika, or a splash of hot sauce for more depth.
- Serving Suggestions: Pair with a side salad, cauliflower rice, or roasted veggies for a complete meal.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: ~350 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg