A healthy take on this Philly favorite, my Fix Approved Cheesesteak Stuffed Peppers were a huge winner at our house last night. My (bread-loving) husband thought it was delicious and didn’t (SEEM) to mind that there wasn’t a bun. I typically have sandwiches with out the bun (so is it REALLY still a sandwich??) anyway so this was right up my alley. If you are like my good friend, Mandy, and dislike (HATE) mushrooms, I would suggest swapping out the mushrooms with some thinly sliced and halved zucchini – just replace the word mushroom with zucchini in the recipe. 🙂
Fix Approved Cheesesteak Stuffed Peppers
2015-05-01 07:33:14
This ooey gooey indulgence was melt in your mouth DELICIOUS!! I love steak and veggies and ANYTHING topped with cheese is a must try in my book! (Save all the blues!!) Simple and delicious (and easy to serve!) You can make this one ahead of time and pop it in the oven when you are ready for dinner.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 2 large green bell peppers
- 2 T olive oil
- 3 cloves garlic, minced
- 4 oz mushrooms, sliced
- 1/2 red bell pepper, diced
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 1 medium yellow onion, chopped
- 1lb flank steak or flat iron steak, thinly sliced
- 1 tsp Worcestershire sauce
- 4 slices Provolone cheese
Instructions
- Preheat oven to 400 degrees and spray an 8x8 baking dish with olive oil, set aside
- Bring a pot of water to a boil.
- Slice green peppers in half, remove seeds and ribs and place them int he boiling water for 3-5 minutes until they are tender. Remove peppers from the water (be careful!!) Place cut side down on a towel and let water drain.
- In a 12" skillet, heat olive oil on medium. Add garlic, onion, mushrooms, red bell pepper, sea salt & pepper. Saute 4-5 minutes until onions are translucent.
- Add steak slices and Worcestershire sauce and cook until meat is cooked to your liking
- Place green peppers open side up in your baking dish. Fill each pepper with meat mixture until they are overflowing. Top with slice of cheese.
- Bake in oven for 10 minutes until cheese is golden brown. Serve hot!
- I topped mine with some leftover sauteed onions
Notes
- Cut the cheese slice in half and line the bottom of the pepper with half, fill with meat mixture and then top with the other half.
- If you are needing to get another starch, serve with some brown rice OR add some brown rice to your pepper!
21 Day Fix
- 1 stuffed pepper half | 1 Green, 1 Red, 1 Blue, 1 tsp
Fit Mom Angela http://www.fitmomangelad.com/
Does this serve four or two people?
Hi Leslie! This recipe serves 4 people. 🙂
Can this be made in the crock pot? I don’t have an oven.
Hi Elizabeth! Do you have a stove top? You could skip the oven part and finish it all on the stove, cover until cheese melts. Otherwise, I would cook the meat in the crock pot and maybe even add in the peppers sliced with everything else – you could make it like a one pot meal vs actually stuffing the peppers. I have thought about doing this recipe that way and then topping what is on my plate with cheese and allowing it time to melt before serving. Let me know if it works for you! xoxo Angela
Hi Angela,
You mentioned in your post that these could be mad ahead. I want to make these today for dinner tomorrow. Do you see any problem with that?
Hi Tracy! Sorry I am just seeing this! I think that would be just fine – I would make and assemble and then bake them the next day for dinner. 🙂
How do you get your steak so thin?
Hi Tracy – sharp knives! 🙂 I use Flat Iron Steaks and slice them up before cooking. Enjoy!
If your steak is partially frozen, it will be easier to slice thinly.
I’m making these tonight with leftover pot roast. LOVE 21 DF recipes so thanks!!!
Yum! Enjoy! I am making these tonight at our house!
Do you mind if I share this recipe on my blog (linking this page,of course)?
Absolutely! 🙂 Thank you!
This may be a dumb question, but how does one slice steak thinly like that? I doubt Steak-Ums are 21 Day Fix approved.
I have a set of very sharp knives. They are one of my favorite tools in the kitchen!
Hello Angela,
Thanks for the recipe. This looks amazing. I’m starting the 21 day fix over again, the first time I didn’t quite finish.
Just to make sure…
Does both haves of the bell pepper count as a green container?
Or, One half is a green?
Thanks in advance,
Felicia
How exciting! 1 serving is 1/2 pepper stuffed with the meat. 🙂
Loved it! It was so fast to put together even after a looooong day at work. Thanks again for all your great recipes.
These peppers were easy to make and full of flavor!