My kids aren’t huge fans of bell peppers, but they will eat their weight in these Philly Cheesesteak Stuffed Peppers. That’s a win in my book! Your family will love it too!
These Philly Cheesesteak Stuffed Peppers are great cooked on the grill or over a campfire too! Prepare them according the the directions below. Instead of finishing them in the oven, you can add them over indirect heat on a barbecue grill or place in a cast iron dutch oven and cook over the campfire. Once the cheese is melted thru and bubbly, they are ready to enjoy!

  • 4 Large Green Bell Peppers
  • 8 oz. Thinly Sliced Roast Beef (I purchased from the deli)
  • 1 1/2 to 2 cups mozzarella cheese, shredded
  • 1 Medium Sweet Onion – Sliced
  • 8 oz. Mushrooms of choice – Sliced
  • 2 Tbs. Olive Oil
  • 2 Cloves of Garlic
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Preheat oven to 350 degrees
  2. Slice the tops off the peppers and clean out the insides.
  3. Place peppers in a shallow baking dish.
  4. Remove the stem from the tops and chop up the remaining pepper top.
  5. In a large pan or Dutch oven, heat oil over medium heat. Once oil is heated, add mushrooms, onions, and garlic.
  6. Sauté until onions and mushroom are soft and slightly browned, about 10 minutes.
  7. Slice roast beef into thin strips and add to the onion/mushroom mixture. Add Worcestershire sauce, salt, and pepper to the mixture. Cook for 5 minutes over medium heat.
  8. Divide the cheese in half. Sprinkle half the cheese among the 4 peppers. Top each pepper with the meat mixture until they are nearly overflowing. Then, top each pepper with the remaining cheese.
  9. Bake for 15-18 minutes until the cheese on top is golden brown and peppers are soft.
You can find complete recipes of this PHILLY CHEESESTEAK STUFFED BELL PEPPERS in
- View this healthy recipes

Healthy Recipes

Next Post »