Philly Cheesesteak Stuffed Peppers

Love Philly cheesesteak but don't want the bread? If so, these Philly Cheesesteak Stuffed Peppers are perfect. Protein-packed steak, mushrooms and onions are perfectly seasoned and stuffed into bright, antioxidant-rich bell peppers. These are all the tastes of the classic without the sub roll. Keep reading for our expert tips, including suggestions on which ingredients can be swapped out.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• We chose to use bell peppers in this recipe, but if you enjoy spicy foods, consider using the filling in poblano peppers instead. We also used an onion, but scallions can be a great alternative.
• Use presliced mushrooms, such as white button or baby bella mushrooms, to save on prep time.
• It's essential to parbake the peppers before stuffing them, as they require more cooking time than the filling.
• The filling can also be used in baked potatoes, zucchini or portobello mushrooms.
  

Nutrition Notes

• Steak is a great protein source and can be included in a balanced, varied diet. It also provides vitamin B12, necessary for a healthy metabolism. When it comes to steak, red meat can be included in a healthy, varied diet in moderation. Choose leaner cuts of beef most of the time.
• Bell peppers are a fantastic source of immune-boosting vitamin C. In fact, each half pepper provides almost 100% of your daily vitamin C needs. Bell peppers are also a source of fiber and inflammation-calming antioxidants.
• Provolone cheese brings more protein and calcium to these stuffed peppers. Provolone cheese may also add probiotics to your gut if it has been aged, but not pasteurized (heated). Check your packaging to see if your cheese contains live and active probiotic cultures.

How to Make Philly Cheesesteak Stuffed Peppers

Choosing the Peppers

Any color bell pepper works well. Red, orange and yellow bell peppers tend to be sweeter, while green bell peppers are less sweet and slightly bitter. Opt for larger peppers that can hold all of the filling.

Choosing the Steak

We like top round steak for this recipe because it's lean and relatively inexpensive. If you can't find top round, flank steak, sirloin or strip steak are all good alternatives. If you want to skip the steak altogether, you can use ground beef in its place. For a lighter flavor, you can substitute thinly sliced chicken breast or thigh for the steak or use ground turkey. To make these Philly Cheesesteak Stuffed Peppers vegetarian, you can use crumbled tofu or another meat substitute in place of the steak and use vegetarian Worcestershire sauce.

How to Broil

To melt the cheese on top, you'll want to broil your peppers about 5 inches from the heat source. Broilers vary in intensity, so watch carefully as they cook to prevent burning.