Philly Cheesesteak Stuffed Peppers

If you were never a fan of traditional American stuffed peppers as a kid, but love the taste of Philly cheesesteak, then this recipe is for you.

Stuffed peppers are common around the world, though technically our Western idea of what a pepper is, is completely wrong. Peppers like the bell pepper were named mistakenly by royal colonizers of the new world who mistakenly called anything spicy a pepper, based on their familiarity with India's black peppercorn. Their actual name, chile, is of Mexican origin and is actually more of a fruit than a vegetable.

In this recipe we take sliced steaks and veggies, stuff it in a par-cooked sweet pepper with white American cheese, and then bake until gooey perfection. Sound good? It's down right amazing.


  • Green Peppers
  • Sliced steaks (Steak-Ums)
  • Chopped Onion
  • Chopped Tomatoes
  • Sliced Mushrooms
  • American Cheese Slices
  • Salt and Pepper


  1. Preheat oven to 450 F
  2. Cut tops off peppers, gut, and de-seed.
  3. Baste peppers both inside and out with oil.
  4. Bake for 10 minutes.
  5. Meanwhile, cooks two steaks portions per pepper with onions, and mushrooms on stove-top.
  6. When cooked, turn off heat and add tomatoes, and mix together, then salt and pepper.
  7. Remove peppers from oven and line with a slice of American cheese.
  8. Fill peppers with meat and vegetables, layering additional cheese as you go. Pack down with spoon.
  9. Once completely full, top with another slice of cheese.
  10. Reduce oven temperature to 350 F.
  11. Bake for about 10-15 minutes, or until cheese is browned on top.

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