Philly Cheesesteak Stuffed Red Peppers
Prep time
Cook time
Total time
Serves: 10 servings
  • 5 Red Peppers
  • 12 oz Steak, cut into strips (smaller steaks that equal about 12 oz)
  • 6-8 Portabello Mushrooms
  • 1 tbsp Butter, olive oil or other oil
  • 10 slices of Mozzarella Cheese
  1. Slice the mushrooms.
  2. In a large skillet on the stove, melt the butter or warm the oil. Depending on what kind of oil you use, you may need to melt it.
  3. Sauté the steak strips in the oil or butter. When the steak is no longer pink, toss in the mushrooms.
  4. Sauté the steak and mushrooms until they are tender.
  5. Preheat the oven to 400F.
  6. Cut the bell peppers in half, lengthwise. Clean out the seeds.
  7. Put a layer of foil on a baking sheet. Lay the pepper halves on the foil.
  8. Fill each pepper with the steak and mushrooms.
  9. Bake for 20 minutes.
  10. Place a slice of mozzarella cheese on the top of each pepper and bake for 5-7 more minutes.
  11. When the cheese is melted, remove the peppers from the oven and let cool for 5 minutes.
  12. Serve.
Nutrition Information
Serving size: 155 g Calories: 185 Fat: 8.1 g Saturated fat: 4.3 g Carbohydrates: 6.5 g Sugar: 2.4 g Sodium: 192 mg Protein: 22.4 Cholesterol: 49mg
Recipe by While He Was Napping at