Philly Cheesesteak Bell Peppers
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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



  • 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!


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


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