Philly Cheesesteak Stuffed Peppers

I would add more seasoning to the meat besides just salt and pepper.

They turned out beautiful and tasted amazing!!!

Change for 2 red peppers and 2 orange peppers instead. Adds more flavour.

Add minced garlic and a dash of red pepper flakes to the steak

TIPS: SIRLOIN STEAK: *Go for any steak that’s about 1” thick. You could also use ground beef, ground turkey, chicken breast or another protein of your choice. HOW TO MAKE THEM SOFTER: *Some people like to have a softer pepper “shell” instead of a firmer one. If this is you, it's really easy to make them that way! Heat your oven to 375°F instead of 400°F. Stuff the peppers but leave off the cheese and cover them with aluminum foil. Bake for an hour before removing the foil lid, then add the cheese, salt and pepper. Bake for another 5 to 10 minutes until the cheese melts then serve! WHAT TO SERVE ON THE SIDE: *Crispy roasted potatoes are the perfect companion for these stuffed peppers! Cube them, oil them up, and season them before tossing them in the oven with the empty green pepper halves. Then they'll all finish up together! You can also serve your stuffed peppers with a side of cauliflower rice to keep the carbs down. MEAL PREP: *These stuffed peppers are great for meal prep. You can even assemble the peppers the day before and store them in the fridge before their final bake! Just add 10 minutes on to the baking time and you’ll be good to go. STORAGE: *You can store the leftovers in the fridge in glass meal prep bowls for 3 to 5 days. REHEATING: *Reheat them in the oven in a foil-covered baking dish for 30 minutes at 375°F with some fresh cheese over top. *You could also reheat them in the microwave, but the peppers will get a bit soggy using that method. FREEZING: *You can freeze your peppers, but he texture won't be exactly the same (they do fare pretty well in the freezer). *Cover and freeze your fully cooked peppers in the baking dish once they're totally cooled. They should last in the freezer for up to 3 months. *When you’re ready to enjoy, let them defrost in the fridge overnight then bake them uncovered in the oven for 30 minutes at 375°F. Alternatively, you could freeze the steak and vegetable mixture by itself and then add it to fresh peppers and bake as normal.

Hit the spot! Perfect for using up leftover steak. 👌 Prepped ahead and made it super quick & easy, using the steps from the Dinner Prep Pro app. We used the stove & lo broil only & it was a success! 🙌 ( My oven is still broken) Topped with garlic powder! ( When heated up again for leftovers, I topped with balsamic glaze!!! ) So tasty, & satisfying, that one was enough. Leftovers for tomorrow! 😋

I added worchestershire sauce and a bit of dijon to the filling along with seasonall. I also used yellow onions instead of red. turned out really good.

Really nice, used red peppers instead as not fond of Green

These were delicious, and a fun change of filling for stuffed peppers. The family were fans, but my husband claimed there wasn’t enough meat for his liking. I kept in the mushrooms, even though I’m the only one who likes them, but for future reference: Increase the meat, you can halve the mushrooms, don’t forget the pepper on top of the peppers.

It isn't a Philly cheese steak because that contains nothing but shaved ribeye, onions and either cheez whiz or provolone, but it is a dang good stuffed pepper. I prefer red bell pepper to green because it's less bitter but in a cheese steak, the fat mellows everything out and either way works.

I added 1 Lb hamburger meat, and like 3 cups of yellow rice with the steak, for 8 peppers, I also had to use red bell peppers instead of green because stores didn’t have green. And it turned out really good. You can use pepper jack cheese and it will taste good also. Does take awhile to make though.

We liked these! Great variation to a stuffed pepper and came together nicely. I served them with waffle fries.

Added A1 on top and changed the cheese, it was amazing!! My BF is asking for it every week

Season to your liking. My toddlers even tried a bit of the pepper which they typically eat around. Added a fresh way to expose them to veggies. Would be delicious with a little bit of crushed red pepper or maybe even Chollula.

This was delicious! The flavor combination is great, just make sure you season really well...I always add way more seasoning. This dish was super easy to put together for a weeknight meal and everyone loved it!

I had to add spice to it, but other than that, it was good!

Made it but sliced my peppers and layered the peppers, mushrooms and onions, meat, then cheese. I did sauté the peppers, mushrooms and onions prior to putting the entire ingredients in a 9x 13 baking dish into the oven. Husband loved this! We are doing low carb diet so this was perfect and plenty of leftovers!

Had it for dinner yesterday (we used 5% beef mince and red peppers instead of green), definitely added to the regular meals! It's very beginner friendly for people who dislike bell peppers. I'd say that the filling isn't very flavourful, but can be very versatile; italian herbs, curry powders, mexican or spanish spices, you can add a lot of character to this dish with what spices you add to it. It's quite juicy; we had to drain the peppers before eating, but if you don't mind that, it's a super tasty and filling recipe

Probably could have crisped the peppers a little longer and added more seasoning, but other than that was amazing!