Philly Cheese Steak Peppers

I absolutely love the flavors of a Philly cheese steak and this easy dinner idea is inspired by the Philadelphia classic! I first had Philly cheese steak when we visited my Aunt and her family in Philadelphia and were introduced to this favorite (along with water ice and fresh pretzels). Let’s just say it wasn’t a grain-free or sugar-free trip.

When we switched to eating grain free (and avoiding chemicals in food), the classic version served on white bread with nacho cheese sauce wasn’t on the menu anymore, but this healthier adaptation is a favorite in our house. Even better, it is simple to make and the kids enjoy the unusual presentation…

I baked the flavors of a Philly cheese steak into a bell pepper shell, which intensifies the flavor and provides a more nutritious shell. If you tolerate dairy, you can top with mozzarella or provolone cheese for a more authentic flavor.

Print Pin

5 from 1 vote

Philly Cheese Steak Pepper Recipe

A healthier take on the classic Philly cheese steak with beef, mushrooms, and onions baked in a bell pepper shell and topped with mozzarella cheese.

Course Main

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 stuffed peppers

Calories 198kcal

Author Katie Wells

Ingredients

• 4 bell peppers
• 2 TBSP butter or coconut oil
• 1 onion
• 2 cups mushrooms
• 1 lb roast beef ground beef, or leftover steak or roast
• 8 oz mozzarella cheese optional

Instructions

• Preheat oven to 375°F.
• Wash peppers and cut in half lengthwise.
• Remove the seeds and either dry them for planting or discard.
• Heat the butter or coconut oil in a large skillet.
• Slice the onion and add to skillet.
• Saute about 5-8 minutes until the onions are starting to become translucent.
• Thinly slice the mushrooms and add to the pan.
• Saute another 5-8 minutes.
• Slice the roast beef into strips.
• Add it to the skillet and saute until cooked or heated through. 
• Place the peppers in a large baking dish, open side up.
• Spoon the meat/onion/mushroom mixture into the bell peppers.
• Top each pepper with the shredded cheese and bake for at least 20 minutes or until well cooked. Enjoy!

Notes

You can make extra filling and freeze it to stuff in fresh peppers for an easy meal later. 

Nutrition

Serving: 1pepper | Calories: 198kcal | Carbohydrates: 6.7g | Protein: 25.6g | Fat: 8g | Saturated Fat: 3.8g | Cholesterol: 60mg | Sodium: 283mg | Fiber: 2.2g | Sugar: 4g

Have you ever converted an old favorite food to a healthier version? Share below!