Cheesesteak Stuffed Bell Peppers with tender and juicy steak, rice, and a creamy cheese sauce. A delicious alternative to traditional Philly cheesesteaks!
Stuffed peppers are such an easy and filling meal to throw together. In just under 30 minutes, you can have a complete meal on the table. That’s the beauty of this meal.
We basically combined two of our favorites here, stuffed peppers, and philly cheesesteaks! They are on the “healthier” side of things, so eat them with very little guilt!
Let’s get into the basics for making the stuffed peppers:
How to prep the cheesesteak stuffed bell peppers (say that a few times)!
Rinse the bell pepper thoroughly with cold water. Using a cutting board and sharp chef’s knife, cut the very top of the bell peppers off.
Set the tops aside, and remove the seeds and veins from the inside of the pepper. Use as much of the bell pepper top as you can, by cutting into thin slices (remove the stem of course)!
Should the peppers be boiled before stuffed/baked?
Boiling the peppers prior to stuffing them and baking them is highly recommended. If you’re short on time, simply place them in a microwave safe dish, and pop them in the microwave for 3-4 mins.
Allowing them to take a bath in boiling water helps preserve their bright color though- so aim to boil them for 5-7 minutes if you can.
Not softening the peppers prior to baking will result in tender-crisp peppers. Trust me on this, I’ve tried skipping the softening part by adding water to the baking dish. It did not yield the results I wanted!
While the peppers are boiling, begin sauteing your meat and peppers. Preheat oven to 350 degrees. Try not to overcook the meat- as it will completely cook in the oven.
Once the peppers are softened, remove them from the boiling water and place them in a shallow baking dish. Begin by putting the cheese sauce in the bottom of the pepper; about 2 tablespoons in each pepper.
Next, begin layering with the rice, and the steak meat mixture. Just “eyeball” the amount of each that you place in the peppers- to ensure each pepper gets an equal amount.
Top each one with a slice of provolone cheese. Now it’s time to bake! Place them in the oven for about 10-15 minutes. Remove them, and enjoy!
Great side dish ideas to go with stuffed peppers:
- A salad
- Rice (if you don’t stuff yours with rice)
- Crispy Homemade French fries
- Garlic bread
- Something green, like brussel sprouts
How do I store/ reheat leftovers?
Leftovers can certainly be stored in an airtight container, and placed in the refrigerator for up to 4 days. Even better- if you decide to make these ahead of time, simply let them cool and place them in an aluminum tray with a lid. Then they can be stored in the freezer to eat at a later time.
One of the easiest ways to reheat is by popping it in the microwave for 30 seconds to a minute. Another way to reheat is to place them in an oven-safe dish and place them in the oven at 375° for 10-15 minutes.
- 4 whole Bell peppers
- 2 thin cut Steaks (milanesa steak used for this recipe)
- 1 tablespoon Steak seasoning
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil (to add to pan)
- 1/2 Red and Yellow bell pepper, thinly sliced
- 1/2 medium Onion, thinly sliced
- 2 cups Brown rice (cooked)
- 2 cups Velveeta cheese sauce
- 4 slices Provolone cheese
- In a large stock pot, bring 4-6 cups of water to a rapid boil (enough water to cover the bell peppers.
- Cut the stems off of the bell peppers, careful not to cut too much off of the top. Remove the stems and veins from the center of the peppers. Place the peppers in the boiling water for 5-7 minutes.
- Remove the peppers from the water and set aside. Thinly slice the 1/2 of the red and yellow bell peppers, and the onion.
- Cut the steak into very thin slices and season it with the steak seasoning and garlic powder. Mix it together to ensure each piece is coated evenly. Heat a skillet over medium heat and add olive oil.
- Add the thinly sliced bell pepper and onions to the olive oil and saute for 5 minutes, or until they are begin to soften. Push the peppers and onions to the side.
- Now add the steak meat to the same skillet. If needed, add a bit more olive oil. Cook the steak meat for 5 minutes, ensuring to stir so that it all gets cooked.
- Turn off the heat. Mix the peppers and the steak meat together and set it aside. Preheat the oven to 350 degrees.
- Place the peppers in a baking dish to begin assembling. Add 1/2 a cup of the cheese sauce to each pepper. Then add 1/2 a cup of brown rice, and top it with the pepper and steak mixture.
- Pace the sliced provolone cheese over the top. Place the peppers in the oven and bake for 10-15 minutes. Remove from oven and enjoy!
Any cut of steak can be used for this recipe, just ensure to cut it thinly.
See "products used for this recipe" to get the recommended steak seasoning.
Amount Per Serving: Calories: 426Total Fat: 17gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 430mgCarbohydrates: 17gFiber: 4gSugar: 10gProtein: 51g
This website provides approximate nutrition information as a courtesy and for convenience only.