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Homemade Philly Cheesesteak Stuffed Peppers (Rice Optional) photo

Philly Cheesesteak Stuffed Peppers (Rice Optional)

This Philly Cheesesteak Stuffed Peppers recipe is a colorful, lighter twist on a classic favorite, packed with savory beef, melty provolone, and optional rice for extra heartiness.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers any color
  • 1 pound thinly sliced beefsteak ribeye or sirloin
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion sliced
  • 1 cup sliced mushrooms cremini or white
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup shredded provolone cheese
  • 1 cup cooked rice optional
  • turkey bacon cooked and crumbled, optional

Equipment

  • Large skillet or sauté pan
  • Baking dish
  • Sharp knife
  • Cutting board
  • Mixing bowl

Method
 

Preparation
  1. 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.
Cooking the Filling
  1. 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.
  2. 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.
  3. 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.
Stuffing and Baking
  1. Fill each bell pepper generously with the beef and vegetable mixture. Top with shredded provolone cheese.
  2. 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.
Serving
  1. 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.