Cheesesteak Stuffed Peppers Recipe

Cheesesteak Stuffed Peppers Recipe

These cheesesteak stuffed peppers are easy to prepare and gluten-free. Caramelized onions add flavor to a quick, simple comfort food.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather ingredients.
  2. Step 2

    Cut four of the peppers in half lengthwise. Remove the seeds and ribs. Set aside.
  3. Step 3

    Remove the seeds and ribs from the fifth pepper, and chop it coarsely. Set aside.
  4. Step 4

    In a large skillet or saute pan, melt the butter with 1 tablespoon of vegetable oil. Add the sliced onions and cook over medium heat, stirring frequently, until browned - about 15 minutes.
  5. Step 5

    Add the chopped peppers and mushrooms, if using. Continue cooking until mushrooms are golden and the peppers are tender. Remove to a plate, and set aside.
  6. Step 6

    If necessary, add another tablespoon of oil to the pan, and cook the shaved steak, stirring, until evenly browned.
  7. Step 7

    Add the onion and pepper mixture back to the pan. Season the mixture with salt and pepper and the Worcestershire sauce.
  8. Step 8

    Heat the oven to 400 F. Line a 9 x 13 x 2-inch baking pan with foil, or spray with nonstick cooking spray.
  9. Step 9

    Fill a large saucepan, Dutch oven, or deep saute pan with enough salted water to cover the peppers (don't add them yet). Bring the water to a boil, and then add the pepper halves. Cover and simmer for about 4 minutes, or until just tender but not too soft.
  10. Step 10

    Carefully drain the peppers and arrange them -- cut side up -- in the prepared baking dish. 
  11. Step 11

    Fill each pepper with the steak and onion mixture. Top each filled bell pepper with a generous amount of shredded cheese. 
  12. Step 12

    Bake for about 10 to 12 minutes or until the cheese is melted and the filling is hot. For a cheesier topping, add more cheese just before the peppers are done baking.