Cheesesteak Stuffed Peppers

Cheesesteak Stuffed Peppers


I still remember this memory; it was before I became a parent.  My husband and I took a road trip to Philly and we did a cheesesteak crawl.  Yes, a decade ago my body could process the food and we didn’t have our allergy child yet.  Over the years, I haven’t thought about it much but lately I can’t stop thinking about it. It must be all those Rocky re-runs on TV!  You need to know a very important thing about me. Once I become obsessed with something, I’m going to run into the kitchen and not come out till I have what I want! After a few tries, this is my cleaned up gluten free (low carb) version of a cheese steak shoved into a pepper. LOL! 😀 


  • 4 medium peppersIMG_5427.jpg
  • 1 Lb. of shaved steak
  • 1 small onion sliced into semi-circles
  • 1 cup of dairy free cheese (I used the Trader Joe’s Vegan Mozzarella Cheese.  If you are not allergic to dairy, you can use provolone.)
  • 1 tsp of pink sea salt
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of oregano
  • 1 tsp of dried parsley
  • 1/2 tsp of smoked paprika


(Preparing the peppers)

  • Wash the peppers in cool water and remove all those crazy stickers.  (Roasted stickers are NOT tasty.)
  • Cut the top off the washed peppers, about an inch away from the stem.
  • Before you discard the stem, make sure you trim all the pepper around the stem.  We are going to use the pepper scraps in our filling.
  • The next step is to remove the internal pulp and seed clusters.
  • Give the pepper a rinse and you have now prepped your peppers 🙂

(Preparing the beef filling and finishing the peppers)

  • Preheat the oven to 425F
  • Use a non-stick or a cast iron pan. Heat up the pan over high heat and gently add the meat to the pan.
  • Brown the meat and then drain any excess fat (liquid) there might be.
  • Add the sliced onions, the pepper trimmings and the spices to the pan with the beef.
  • Continue to move it around the pan till the onions and peppers have wilted.
  • Once done, turn off the flame and move the meat off the stove.
  • You can add more salt to taste at this point.
  • Mix a half cup of the cheese to the meat filling and mix.
  • Arrange the pepper cavities into your baking pan.
  • Portion the filling in to 4 equal amounts and then fill the 4 pepper cavities.
  • Use the remaining 1/2 cup of cheese, to top the 4 stuffed peppers.
  • Place in the over for approximately 10/15min or till the cheese has turned to a golden color.
  • (Please watch as depending on the type of oven you have, the cheese can brown pretty quickly.)

This recipe serves 4.
Clean Eating Gluten Free Foodie

Non-Dairy Option

21 Day Fix Container Count: 1G 1R 1B

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