Cheesesteak Stuffed Peppers


Cheesesteak Stuffed Peppers

EDR Cheesesteak Stuffed Peppers
1/2 stuffed pepper
35 Min

Philly cheesesteak sandwiches are a popular American favorite, but they're not the healthiest option for those of us who are watching our carbs and fat intake. Luckily, we've stuffed all the goodness of a Philly cheesesteak into fresh peppers to come up with this diabetic-friendly recipe for Cheesesteak Stuffed Peppers. 

What You'll Need

  • 1 tablespoon canola oil
  • 1 tablespoon margarine
  • 1 cup thinly sliced onion
  • 1 1/2 cup sliced mushrooms
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices low-salt deli roast beef, cut into 1/2-inch strips
  • 4 slices mozzarella cheese, cut in half
  • 2 large green bell peppers, sliced in half, seeds removed, blanched (see Note)

What to Do

  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium heat, heat oil and margarine and saute onions, mushrooms, garlic, salt and black pepper for 10-12 minutes, or until tender. Remove from heat and stir in roast beef.
  3. Place a piece of cheese inside each green pepper and fill evenly with meat mixture. Cover with foil and bake 20 minutes.
  4. Remove foil, then top with remaining cheese and return to oven for 5 minutes, or until pepper is tender and cheese is melted.


  • To blanch the peppers, place in a pot of boiling water for 1 minute, drain, set aside. 

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These are great and easy to do they are a winner in our home!

the recipe doesn't tell you to boil the peppers first. They are still hard when you follow this recipe. The filling was tasty but I had to microwave my peppers before we could eat them.

Hi there! The Test Kitchen says that you can microwave the peppers first in this recipe if you prefer them to be softer. Enjoy!


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