Philly Cheese Steak Peppers

Philly Cheese Steak Stuffed 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.

Philly Cheesesteak Bell Peppers

1 vote

Print

Philly Cheese Steak Pepper Recipe

Prep

Cook

Total

Yield 8 stuffed peppers

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.

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

  1. Preheat oven to 375°F.
  2. Wash peppers and cut in half lengthwise.
  3. Remove the seeds and either dry them for planting or discard.
  4. Heat the butter or coconut oil in a large skillet.
  5. Slice the onion and add to skillet.
  6. Saute about 5-8 minutes until the onions are starting to become translucent.
  7. Thinly slice the mushrooms and add to the pan.
  8. Saute another 5-8 minutes.
  9. Slice the roast beef into strips.
  10. Add it to the skillet and saute until cooked or heated through. 
  11. Place the peppers in a large baking dish, open side up.
  12. Spoon the meat/onion/mushroom mixture into the bell peppers.
  13. 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. 

Courses Main

Cuisine American

Nutrition Facts

Serving Size 1 pepper

Amount Per Serving

Calories 198

% Daily Value

Total Fat 8 g

12%

Saturated Fat 3.8 g

19%

Cholesterol 60 mg

20%

Sodium 283 mg

12%

Total Carbohydrates 6.7 g

2%

Dietary Fiber 2.2 g

9%

Sugars 4 g

Protein 25.6 g

51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Become a Wellness Mama VIP member for free and get access to my handbooks & quick start guides to help you detox your home, become a master of home remedies, make beauty products from scratch, and conquer mealtime madness!

Yes! Let me in!

Reader Comments

Join the Conversation...

Please read the comment policy before replying to this post.