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5 from 2 votes


These Philly Cheesesteak Stuffed Peppers are cute, filling, and delicious! Colorful bell peppers stuffed with tender beef steak, sweet onions, mushrooms, and rice. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: American
Keyword: philly cheesesteak, stuffed peppers
Servings: 6 servings
Calories: 357kcal
Author: Tania Sheff


  • 6 medium bell peppers  halved, seeded and ribs removed
  • 1 1/2 tbsp. olive oil
  • 1 lb. beef shaved steak
  • 1 medium onion sliced
  • 6 oz. mushrooms sliced
  • 6 slices of American or Provolone cheese
  • 2 cups cooked white rice
  • 1/2 tsp. red pepper flakes optional
  • salt and pepper to taste
  • chopped parsley to garnish


  • Preheat the oven to 400ºF. Place the peppers cut side up onto the baking dish and bake for about 20 minutes.
  • Meanwhile, in a heavy pan, heat the oil on medium-high heat. Add the onions and mushrooms, stir, and cook for about 7-8 minutes.
  • Add the steak to the pan and cook for 3-5 minutes, until just done and no pink color remains. Season with salt, pepper, and red pepper flakes. Stir and remove the pan from the heat.
  • Place a spoonful of rice inside each pepper half (the amount of rice depends on the size of your peppers). Add a half slice of cheese on top.
  • Fill each pepper with the cheesesteak mixture. Add another half slice of cheese on top of each pepper.
  • Bake for about 5-7 minutes, just until the cheese melts nicely. Garnish with freshly chopped parsley and serve.



Calories: 357kcal | Carbohydrates: 25g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 301mg | Potassium: 700mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4095IU | Vitamin C: 153.9mg | Calcium: 246mg | Iron: 2.2mg