Get ready for a game-changing twist on the classic Philly cheesesteak! These Philly Cheesesteak Loaded Stuffed Peppers are everything you love about a cheesesteak—tender beef, sautéed onions and peppers, gooey cheese—all nestled in a sweet, roasted bell pepper. It’s a healthier, low-carb version that’s just as satisfying and packed with flavor. Trust me, these are going to become a go-to in your recipe collection.

Why You’ll Love Philly Cheesesteak Loaded Stuffed Peppers

Low-Carb Comfort: Skip the bread and enjoy all the flavors of a Philly cheesesteak in a bell pepper. It’s the perfect way to indulge without the carbs.
Flavor Explosion: The savory ground beef, sweet bell peppers, sautéed onions, and melted cheese create a perfect balance of flavors in every bite.
Easy and Quick: This recipe comes together quickly and easily—ideal for busy weeknights or meal prep. No need to fuss with complicated steps!
Customizable: You can swap out the ground beef for turkey or chicken if you want a leaner version, and choose your favorite cheese for a personal touch.
Crowd-Pleasing: Everyone loves a good stuffed pepper, and this Philly cheesesteak version will be a hit with family and friends.

Ingredients

Let’s take a look at what makes these stuffed peppers so delicious. Every ingredient plays an important role, making this dish hearty and full of flavor.

Ground Beef: The star of the show! The beef adds that savory, rich flavor that makes this dish feel indulgent.
Bell Peppers: These act as the base for the stuffing and provide a sweet, slightly smoky flavor when roasted.
Onions: Sweet onions, sautéed until they’re soft and caramelized, add depth to the dish.
Mushrooms (optional): Add texture and an earthy umami flavor that pairs beautifully with the beef.
Provolone or Cheddar Cheese: The gooey, melty cheese brings the whole dish together. Provolone is traditional for cheesesteaks, but cheddar works wonderfully too.
Garlic: Fresh garlic adds a fragrant, aromatic base flavor that makes everything come together.
Olive Oil: For sautéing the beef and vegetables, giving them a nice, rich flavor.
Seasonings (Salt, Pepper, Oregano): The perfect balance of seasoning to enhance the natural flavors of the beef and peppers.

(Note: The full measurements for each ingredient are provided in the recipe card below.)

Instructions

Now, let’s dive into the simple steps for making these irresistible stuffed peppers:

Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures the peppers roast perfectly and the cheese melts beautifully when it’s time to bake.
Prepare the Bell Peppers:
Slice the bell peppers in half lengthwise, removing the seeds and membranes. Place the pepper halves on a baking sheet, cut side up, and set them aside. You want them to be ready to fill as soon as the beef mixture is done.
Cook the Beef & Veggies:
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onions and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions become soft and caramelized. Add the ground beef, breaking it up with a spoon as it cooks. Season with salt, pepper, and oregano. Cook the beef until browned, about 6-8 minutes. If you’re using mushrooms, add them now and cook for an additional 3-4 minutes, until they soften.
Stuff the Peppers:
Once the beef mixture is ready, spoon the filling into each bell pepper half. Pack it in gently so that the peppers hold the filling well. Top each stuffed pepper with a slice of provolone or cheddar cheese.
Bake to Perfection:
Place the stuffed peppers in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
Serve & Enjoy:
Once they’re done, remove the stuffed peppers from the oven and let them cool slightly. For an extra touch, garnish with chopped parsley or a drizzle of hot sauce if you like a little heat. Serve hot, and enjoy the cheesesteak flavors in every bite!

Nutrition Facts

Servings: 4
Calories per serving: 300 kcal

(Please note: the nutritional information provided is an estimate based on the ingredients listed and serving sizes. It can vary depending on specific brands or ingredient substitutions.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve Philly Cheesesteak Loaded Stuffed Peppers

These stuffed peppers are hearty and filling on their own, but here are a few serving ideas to take it to the next level:

With a Fresh Salad: Pair with a simple green salad dressed with balsamic vinaigrette for a refreshing contrast to the rich peppers.
Roasted Vegetables: Roasted Brussels sprouts, zucchini, or sweet potatoes make a perfect side dish that adds color and nutrients to your meal.
Garlic Bread (optional): For those who aren’t watching carbs, serve with some warm, buttery garlic bread to mop up any extra cheese and juices.

Additional Tips

Meat Variations: Swap ground beef for lean ground turkey or chicken if you’re looking for a lighter option.
Cheese Alternatives: Feel free to use different cheeses like Gouda, Swiss, or even American cheese depending on your preferences.
Make Ahead: You can prepare these stuffed peppers in advance. Stuff the peppers, then cover and refrigerate them for up to 2 days before baking.
Freezing: These stuffed peppers freeze beautifully! After baking, let them cool completely, then wrap them tightly in foil or place them in an airtight container. They’ll keep in the freezer for up to 3 months. Reheat in the oven at 375°F until heated through.

FAQ Section

Q1: Can I use a different type of pepper?
A1: Absolutely! You can swap the bell peppers for poblano peppers or any large, firm pepper of your choice.

Q2: Can I make this ahead of time?
A2: Yes, it’s a great make-ahead recipe! Stuff the peppers and refrigerate them for up to 2 days before baking. When you’re ready, pop them in the oven and bake.

Q3: Can I add more vegetables?
A3: Yes! Feel free to add diced zucchini, spinach, or even chopped tomatoes to the beef mixture for more veggies.

Q4: How do I store leftovers?
A4: Store any leftovers in an airtight container in the fridge for up to 3 days.

Q5: Can I freeze the stuffed peppers?
A5: Yes, these freeze well! After baking, cool them completely and store in the freezer for up to 3 months. Reheat in the oven at 375°F.

Q6: How do I reheat leftovers?
A6: Reheat in the oven at 375°F for about 10-15 minutes, or until heated through.

Q7: Can I use ground turkey instead of beef?
A7: Yes, ground turkey works perfectly in this recipe for a leaner alternative.

Q8: What type of cheese works best for these peppers?
A8: Provolone cheese is the classic choice for Philly cheesesteaks, but cheddar, mozzarella, or even a blend of your favorites will work wonderfully.

Q9: Is this dish spicy?
A9: No, it’s not spicy. But if you like heat, you can add a pinch of red pepper flakes or chopped jalapeños to the beef mixture for an extra kick.

Q10: Can I use whole peppers instead of halves?
A10: Yes, but they will need more time to cook through. You may need to bake them for an additional 10-15 minutes.

Conclusion

Philly Cheesesteak Loaded Stuffed Peppers are the perfect low-carb, flavorful twist on a classic favorite. With tender beef, melty cheese, and the sweetness of roasted bell peppers, it’s a satisfying meal that’s simple to make and guaranteed to impress. Whether you’re serving them for dinner or meal prep, they’re a delicious and healthy choice that everyone will love!