Philly Cheesesteak Stuffed Peppers are a delicious, flavorful, healthy meal to make for dinner this week!
If you’re thinking you’re going to be eating a traditional Philly Cheesesteak Sandwich here, then you’d better move along! These are bell peppers that are stuffed with a flavorful ground beef and rice filling. There are added mushrooms and onions and melted cheese to complete the Philly cheesesteak theme. They’re Philly cheesesteak-like, but definitely not in the traditional sense. Give them a try because they are quite delicious!
The Healthy Swaps Cookbook:
This book comes from The Healthy Swaps Cookbook by Danielle Davis (creator of Danilicious Dishes). This is a cookbook full of recipes that utilize “healthy swaps” to make the recipes a little more healthful- without compromising on flavor. Ditching white flour for almond or coconut flour and using more lean proteins are a couple of swaps used in the book. Healthier fats like coconut oil and Greek yogurt are used. And the recipes also cut back on using refined sugar too.
Here are some recipes in the book I’ve bookmarked to make:
- Chicken Schawarma and Quinoa Bowls
- Spicy Buttermilk Ranch “Fried” Chicken
- The Best Healthier Banana Bread
- Greek Yogurt Beef Stroganoff
- Brussels and Bacon Pasta Carbonara
- Korean Barbecue Cauliflower Wings
- Chopped Italian Salad with Crispy Garlic Chickpeas
- Honey Raspberry Mojitos
- bell peppers
- olive oil
- cremini mushrooms
- ground beef
- tomato paste
- Worcestershire sauce
- Dijon mustard
- beef broth
- brown rice
- Provolone cheese
- fresh Italian parsley
How to make Philly Cheesesteak Stuffed Peppers:
The first step in this recipe is to get the peppers softened up a bit. You’ll drizzle them with a little olive oil and salt and pepper. Then place them skin-side-down on a baking sheet and bake for 15 minutes. Then you can transfer them to a baking dish and let them sit while you prepare the filling.
To prepare the filling, sauté bell pepper, mushroom and onion in a little bit of olive oil until softened. Remove the veggies from the pan, and then cook the ground beef with garlic until browned. Then stir in tomato paste, Dijon mustard and beef broth. Add cooked brown rice and season with salt and pepper.
Divide the meat filling mixture between the bell pepper halves. Top with a slice of provolone cheese, and bake.
Sprinkle a little chopped fresh parsley on top, and these Philly Cheesesteak Stuffed Peppers are ready to serve!
I love this dinner idea, and I hope you do too. The recipe makes 8 stuffed pepper halves, but I’d eat two for dinner with a little salad as pictured here. If you are eating gluten-free, this recipe is easy to make work for you. It’s lower in carbs too.
As a cheese-fanatic, I love that there is plenty of cheese on top. If you aren’t a fan of Provolone cheese, feel free to substitute white cheddar or Havarti. Philly Cheesesteak Stuffed Peppers will be a repeat recipe in my house because everyone gave them a big thumbs up. Enjoy!
Philly Cheesesteak Stuffed Peppers
- 4 large bell peppers (can use a mix of green/red/yellow/orange)
- 1½ tablespoons extra virgin olive oil, divided
- salt and pepper
- 1 small green bell pepper, diced
- ½ cup diced cremini mushrooms
- ½ small white onion, diced
- 16 ounces lean ground beef
- 2 large garlic cloves, minced
- 2½ tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ cup beef broth
- 1 cup cooked brown rice
- 8 slices Provolone cheese
- 2 tablespoons finely chopped fresh Italian parsley
- Preheat the oven to 375 degrees F.
- Cut the 4 large peppers in half lengthwise. Remove the seeds and ribs and discard. Drizzle the peppers with ½ tablespoon olive oil and season with salt and pepper. Place them skin-side-down on a rimmed baking sheet and bake for 15 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-low heat. Add the diced green bell pepper, mushrooms and onion. Cook for about 10 minutes, until the vegetables are softened and beginning to caramelize. Sprinkle generously with salt. Remove the veggies from the skillet.
- Adjust heat to medium, and add the ground beef to the skillet. Break it up with a spatula and cook for 5 to 7 minutes, until no longer pink. Add the garlic and a sprinkle of salt; cook for one minute. Add the vegetables back to the pan, and stir into the beef.
- Add the tomato paste, Worcestershire sauce and mustard. Stir to combine. Add the broth and stir until the beef and vegetables are well-coated with the sauce. Stir in the brown rice. Season to taste with salt and pepper.
- Divide the meat mixture among the bell pepper halves. Top each bell pepper with a slice of the Provolone cheese. Bake 12 to 15 minutes, or until the cheese is golden brown and the bell peppers are tender. Sprinkle with parsley, and serve.
- If preparing this recipe as gluten-free, just be sure to use GF versions of Worcestershire sauce, Dijon mustard and beef broth.