Kids LOVE Philly Cheesesteak Stuffed Peppers!
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!
Yields 4 servings
5 minPrep Time
30 minCook Time
35 minTotal Time
- 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
- Preheat oven to 350 degrees
- Slice the tops off the peppers and clean out the insides.
- Place peppers in a shallow baking dish.
- Remove the stem from the tops and chop up the remaining pepper top.
- In a large pan or Dutch oven, heat oil over medium heat. Once oil is heated, add mushrooms, onions, and garlic.
- Sauté until onions and mushroom are soft and slightly browned, about 10 minutes.
- 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.
- 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.
- Bake for 15-18 minutes until the cheese on top is golden brown and peppers are soft.
How do you like to stuff your bell peppers?