Philly Cheesesteak Stuffed Peppers (Rice Optional)
If you love the classic flavors of a Philly cheesesteak but want a lighter, colorful twist, then these Philly Cheesesteak Stuffed Peppers (Rice Optional) are exactly what you need. This recipe takes the beloved combination of thinly sliced beefsteak, sautéed onions and mushrooms, and melty provolone cheese, and stuffs it into vibrant bell peppers for a meal that’s as visually stunning as it is delicious. Plus, if you want to make it a heartier dish, adding cooked rice is a simple option to bulk it up without overpowering the flavors. Whether you’re cooking for weeknight dinner or meal prepping for the week, this recipe is a crowd-pleaser that’s straightforward and packed with savory goodness.
Why It’s My Go-To
There’s something about the fusion of juicy beef, sweet sautéed onions, and earthy mushrooms wrapped in a crisp bell pepper that hits all the right notes. I love how this dish transforms a classic comfort food into a lighter, nutrient-rich meal without sacrificing any of that rich, cheesy indulgence. The peppers add a fresh crunch and a pop of color, making it feel more balanced and wholesome. Plus, the option to add rice or turkey bacon lets you customize it to your mood or pantry staples. It’s perfect for anyone who wants a satisfying, protein-packed dinner with minimal fuss and maximum flavor. And if you’re a fan of recipes like Sweet Chili Lime Chicken With Cilantro Rice, you’ll appreciate how this dish brings bold flavors and easy prep to your table.
The Essentials
- 4 large bell peppers – Choose any color you like: red, yellow, orange, or green. Each will add a different sweetness level to the dish.
- 1 pound thinly sliced beefsteak – Look for ribeye or sirloin thinly sliced for that tender, juicy texture.
- 1 tablespoon olive oil – For sautéing the beef and veggies.
- 1 medium onion, sliced – Adds sweetness and depth to the filling.
- 1 cup sliced mushrooms – Cremini or white mushrooms work perfectly to add umami.
- 1 teaspoon garlic powder – For a savory punch without overpowering fresh garlic.
- Salt and pepper to taste – Essential for seasoning every layer of this dish.
- 1 cup shredded provolone cheese – The melty, mild cheese that makes this a true Philly-inspired meal.
- Optional: 1 cup cooked rice – Adds bulk and soaks up the meaty juices nicely.
- Optional: turkey bacon, cooked and crumbled – A smoky, crisp addition that complements the beef beautifully.
Recommended Tools
- Large skillet or sauté pan – For cooking the beef, onions, and mushrooms evenly.
- Baking dish – To bake the stuffed peppers until tender and the cheese is melty.
- Sharp knife – For slicing peppers, onions, and mushrooms cleanly.
- Cutting board – A sturdy surface to prep all your ingredients safely.
- Mixing bowl – To combine the filling ingredients before stuffing the peppers.
Philly Cheesesteak Stuffed Peppers (Rice Optional): How It’s Done
Step 1: Prepare the bell peppers
Start by preheating your oven to 375°F (190°C). Wash the bell peppers, then slice the tops off and carefully remove the seeds and membranes. Set the hollowed peppers aside. If you want them softer, you can roast them at this stage for about 10 minutes before stuffing.
Step 2: Cook the beef and vegetables
Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beefsteak and cook until browned but still tender, about 3-4 minutes, breaking it up slightly as it cooks. Remove the beef and set aside. In the same pan, add the sliced onion and mushrooms. Sauté until they soften and caramelize, about 6-7 minutes. Season with garlic powder, salt, and pepper for that signature Philly cheesesteak flavor.
Step 3: Combine the filling
Return the cooked beef to the skillet with the sautéed onions and mushrooms. If you’re adding cooked rice or turkey bacon, fold them in now. Stir everything together to combine evenly, letting the flavors marry for another 2 minutes. Remove from heat.
Step 4: Stuff the peppers
Fill each bell pepper generously with the beef and vegetable mixture. Top each stuffed pepper with a generous sprinkle of shredded provolone cheese.
Step 5: Bake until melty and tender
Place the stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly, and the peppers are tender but still hold their shape.
Step 6: Serve and enjoy
Let the stuffed peppers cool slightly before serving. These are fantastic on their own or paired with a fresh green salad for a complete meal. For another great pepper-forward dish, try the Sheet Pan Fajita Chicken With Peppers Onions for a flavor-packed weeknight dinner.
Texture-Safe Substitutions
- Instead of provolone cheese, you can use mozzarella or a mild cheddar for a different cheesy twist.
- If you prefer a plant-based option, swap beef with thinly sliced mushrooms or seitan strips.
- For a lower-carb version, skip the rice entirely or replace it with cauliflower rice.
- Turkey bacon can be substituted with regular bacon or omitted for a leaner meal.
- Use different colored bell peppers to vary the sweetness and presentation.
Missteps & Fixes
- Peppers are too firm after baking: Try prebaking the peppers for 10 minutes before stuffing to soften them.
- Beef is tough or chewy: Make sure to use thinly sliced cuts and avoid overcooking; cook just until browned.
- Filling is too dry: Add a splash of beef broth or a little olive oil when combining filling ingredients.
- Cheese doesn’t melt well: Use freshly shredded cheese rather than pre-shredded which often contains anti-caking agents.
Refrigerate, Freeze, Reheat
These Philly Cheesesteak Stuffed Peppers (Rice Optional) store beautifully. You can refrigerate leftovers in an airtight container for up to 3 days. For freezing, wrap each pepper tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) until heated through and the cheese bubbles again, about 15-20 minutes. Avoid microwaving if possible to keep the peppers from becoming soggy.
Popular Questions
Can I use ground beef instead of thinly sliced beefsteak?
Yes, ground beef is a convenient alternative. Just brown it thoroughly and season well before combining with the vegetables. It will give a slightly different texture but still delicious results.
Is it necessary to add rice?
No, rice is completely optional. It adds bulk and makes the dish more filling, but you can skip it to keep the stuffing meat and veggie-centric.
Can I prepare these stuffed peppers ahead of time?
Absolutely! Prepare the filling and stuff the peppers, then refrigerate them covered for up to 24 hours before baking. This makes for an easy, ready-to-cook meal.
What can I serve with Philly Cheesesteak Stuffed Peppers?
These are great paired with a light salad, roasted vegetables, or even alongside a rice dish like Smoky Paprika Chicken Rice One Pot for a complete, satisfying meal.
One Pan, More Ideas
- Sweet Chili Lime Chicken With Cilantro Rice – A zesty, flavor-packed one-pan meal that’s quick and delicious.
- Smoky Paprika Chicken Rice One Pot – Perfect for those who love smoky spices and easy cleanup.
- Sheet Pan Fajita Chicken With Peppers Onions – Full of fajita flavors and roasted veggies for a simple dinner.
In Closing
Philly Cheesesteak Stuffed Peppers (Rice Optional) offer a fresh take on a classic comfort food favorite. This recipe is incredibly versatile, letting you customize the filling with rice or turkey bacon if you want, or keep it simple with just beef, onions, mushrooms, and cheese. The vibrant peppers add a beautiful pop of color and a fresh crunch that balances the savory richness inside. Whether you’re feeding a family or making meal prep easier, this dish is sure to satisfy cravings and impress at the dinner table. Give it a try and enjoy the perfect blend of cheesy, meaty, and fresh flavors in every bite.
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Philly Cheesesteak Stuffed Peppers (Rice Optional)
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Wash bell peppers, slice tops off, and remove seeds and membranes. Set aside. Optionally roast peppers for 10 minutes for softer texture.
- Heat olive oil in a large skillet over medium-high heat. Add thinly sliced beefsteak and cook until browned but tender, about 3-4 minutes, breaking up slightly. Remove beef and set aside.
- In the same pan, add sliced onion and mushrooms. Sauté until softened and caramelized, about 6-7 minutes. Season with garlic powder, salt, and pepper.
- Return cooked beef to skillet with onions and mushrooms. Fold in cooked rice and/or turkey bacon if using. Stir to combine and let flavors marry for 2 minutes. Remove from heat.
- Fill each bell pepper generously with the beef and vegetable mixture. Top with shredded provolone cheese.
- Place stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted and peppers are tender but firm.
- Let peppers cool slightly before serving. Serve alone or with a fresh green salad for a complete meal.
Notes
- Prebake peppers for 10 minutes before stuffing for a softer texture.
- Use thinly sliced beefsteak to avoid tough or chewy meat.
- Add a splash of beef broth or olive oil if filling seems dry when combining ingredients.
- Use freshly shredded provolone cheese for better melting results.
- Store leftovers in airtight container in fridge up to 3 days or freeze wrapped for up to 3 months.
