Origin: North American
Method: Skillet and OvenJump to Recipe
Philly Cheesesteak Stuffed Bell Peppers
The wife and I really love Philly Cheesesteak sandwiches and make them frequently. As a result we are always looking for ways to mix things up a bit. This Philly Cheesesteak Stuffed Bell Pepper recipe, is another recipe that came about during a low carb phase. We have several variations for this recipe, and enjoy them all so we will let you, good reader, decide which you like the best.
Preparing the Philly Cheesesteak Stuffed Bell Peppers
The recipe works well with both beef and chicken, so feel free to use your favorite. The seasoning will provide enough to season 2 pounds of meat. If doing beef, we recommend using thinly sliced rib eye, which you can typically find in most markets. If you choose to do chicken, you may have to thinly slice some chicken breasts yourself, or you can typically find it pre-sliced in Asian or Mexican markets.
Preheat your oven to 375 degrees. Cut the tops off of your peppers and discard the stems, seeds, and ribs. Dice up the remaining pepper flesh from the pepper tops, and add it to the bowl with the diced onion.
From here you can leave the peppers whole like you would traditional stuffed peppers, or you can halve them lengthwise to make Philly Cheesesteak boats.
Place 1 slice of Provolone in the bottom of each pepper. Then set it aside while you cook the meat.
Heat 3 tablespoons of olive oil oil in a skillet, over medium heat. Add in the meat, onion, and diced peppers. Cook for about 2-3 minutes then stir in the seasoning mix.
Next, cook the meat with peppers and veggies until done and breaking apart easily. Remove the meat from the heat.
Evenly divide the meat between the peppers. 2 pounds of meat should be just about right for 8 bell peppers.
Next top the meat with the Provel or with additional provolone cheese. Provel is a processed cheese consisting of swiss, cheddar, and provolone that is most famous for its roll in St. Louis style pizza. It's low melting point results in a gooey cheese, that melts easily and evenly into whatever you are cooking. Have extra Provel? Make up some Halloween Skullzones or St. Louis Style Pizza.
Finishing the Cheesesteak Stuffed Bell Peppers
Finally, bake in the preheated oven for about 20 minutes, until the cheese on top is melted and slightly bubbly and the peppers are slightly softened. If you wish the cheese to be slightly browned, you can broil for a minute or two, watching closely to make sure the cheese does not burn.
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Philly Cheesesteak Stuffed Bell Peppers
- 2 Pounds Thinly Sliced Ribeye Steak or Chicken
- ½ Yellow Onion diced
- Provel (8 oz) or Provolone (8-16 slices)
- 8 Bell Peppers assorted colors
- 3 Tab Olive Oil
- 1 tea Black Pepper
- 1 tea Sweet Paprika
- 1 tea Onion Powder
- 1 tea Garlic Powder
- 1 tea Thyme
- 1 tea Oregano
- 1 tea Basil
- ½ tea Cayenne or Crushed Red Pepper
- ½ tea Garlic Salt
- ½ tea Salt
- Remove the tops from the bell peppers and clean out and discard the seeds, ribs, and stems. Dice up the pepper tops and add to the diced onions.
- Preheat your oven to 375 degrees.
- Place 1 slice of provolone in the bottom of each pepper.
- Heat the olive oil in a skillet over medium heat and cook the meat with peppers and onion for about 2 -3 minutes. Stir in the seasoning and continue to cook until the meat is just done and breaking apart easily. Remove from the heat.
- Divide the meat evenly between the peppers then top with Provel or more Provolone.
- Bake in the oven for 20 minutes, until the cheese on top is melted and slightly bubbly and the peppers are slightly softened.