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Razzle Dazzle Life » Dinner

Cheesesteak Stuffed Bell Peppers

This post was last updated on September 19, 2024 at 3:57 pm

May 23, 2020 by Tamara J. 18 Comments

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Cheesesteak Stuffed Bell Peppers with tender and juicy steak, rice, and a creamy cheese sauce. A delicious alternative to traditional Philly cheesesteaks!

While you're here, checkout these Cheesy Jambalaya Stuffed Peppers! You can also find a take on a more traditional Cheese Steak Sandwich.

cheese steak stuffed peppers

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!

cheese steak stuffed peppers

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)!

cheese steak stuffed peppers

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.

cheese steak stuffed peppers

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. 

bell peppers

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. 

cheese steak stuffed peppers

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. 

cheese steak stuffed peppers

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!

cheese steak stuffed peppers

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
cheese steak stuffed peppers

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. 

📖 Recipe

cheese steak stuffed peppers

Cheesesteak Stuffed Bell Peppers

Cheese Steak Stuffed Bell Peppers with tender and juicy steak, rice, and a creamy cheese sauce. A delicious alternative to traditional philly cheesesteaks!
Print Recipe SaveSaved! Rate Recipe
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Course: dinner
Cuisine: American
Keyword: stuffed peppers
Servings: 4 Servings
Calories: 426kcal
Author: Tamara J.

Ingredients

  • 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
  • ½ Red and Yellow bell pepper thinly sliced
  • ½ medium Onion thinly sliced
  • 2 cups Brown rice cooked
  • 2 cups Velveeta cheese sauce
  • 4 slices Provolone cheese

Instructions

  • 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 ½ 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 ½ a cup of the cheese sauce to each pepper. Then add ½ 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!

Notes

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.

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 17g | Protein: 51g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 430mg | Fiber: 4g | Sugar: 10g
Did you make this recipe?Please leave a comment on the blog and tag me in your photo on Instagram or Facebook!

Be sure to tag me on Instagram or Facebook when you make this recipe!

I would love to see your creation, and give you a shoutout! 

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Thanks for sharing!

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Comments

    5 from 4 votes (2 ratings without comment)

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    Recipe Rating




  1. LaKita says

    June 09, 2020 at 1:07 am

    These cheesesteak stuffed peppers look perfect. Love the fact they are lower in carb and easy to make!

    Reply
    • Tamara J. says

      June 10, 2020 at 4:17 pm

      The low-carb part is the best!

      Reply
  2. Chenée says

    June 07, 2020 at 7:15 pm

    This is a fantastic recipe! Such a great way to enjoy the flavors of cheesesteak!

    Reply
    • Tamara J. says

      June 08, 2020 at 6:25 pm

      Yes it definitely is! Thanks for stopping by.

      Reply
  3. Chenee Lewis says

    June 07, 2020 at 7:07 pm

    5 stars
    What a delicious way to have cheesesteak when you don't want too many carbs!! Amazing.

    Reply
  4. Marta says

    June 06, 2020 at 2:51 pm

    I love this recipe because you've removed the carbs from it without sacrificing the best part- the gooey meat filling!

    Reply
    • Tamara J. says

      June 08, 2020 at 6:25 pm

      Absolutely! Filling and guilt-free!

      Reply
  5. Katrina Adams says

    June 06, 2020 at 1:20 pm

    I love stuffed peppers!! Can’t wait to try your recipe!

    Reply
    • Tamara J. says

      June 08, 2020 at 6:26 pm

      Thank you!

      Reply
  6. Capri says

    June 06, 2020 at 1:01 am

    This recipe has quickly become a favorite in my household! I've made it twice now and each time it tastes phenomenal! I love the tips you give, it makes making this dish full-proof! Thanks for the amazing recipe!

    Reply
    • Tamara J. says

      June 08, 2020 at 6:26 pm

      I'm so happy you enjoy it Capri!

      Reply
  7. Brittany Fiero says

    June 05, 2020 at 3:31 am

    I just pinned this. I am growing lots of bell peppers in my backyard that will be perfect for this.

    Reply
    • Tamara J. says

      June 08, 2020 at 6:26 pm

      It is PERFECT to use up your crop!

      Reply
  8. Brittany Fiero says

    June 05, 2020 at 3:30 am

    5 stars
    Amazing!

    Reply
  9. Desirée says

    June 05, 2020 at 3:27 am

    So creative! Thanks for the tip about boiling the peppers!

    Reply
  10. Andrea says

    June 04, 2020 at 6:44 pm

    Looks delicious!

    Reply
  11. Maxine says

    June 04, 2020 at 4:12 pm

    This looks delicious ...

    Reply
  12. Maxine says

    June 04, 2020 at 4:08 pm

    Great recipe. definitely worth trying

    Reply

HEY, Y'ALL!

I'm Tamara! I'm a Southern girl who has cooking in her blood. A wife and busy mom of four awesome kids. I love sharing fun family ideas, money saving life hacks, and have a variety of fool-proof family-friendly recipes for the family on the go. Learn more about Tamara


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