Cheesesteak Stuffed Peppers

Cheesesteak Stuffed Peppers

These Cheesesteak Stuffed Peppers are healthy, low-carb and sooooo easy to make! Our recipe serves 6 and it's ready to eat in under an hour.
My family LOVED Philly Cheesesteak Sandwiches. With John Henry's Sizzle Steak it was so easy to make, and we could make it as salty and cheesy as we wanted. Last year we had to make some major dietary changes in our meal plan and unfortunately, Gluten and Dairy had to go, and along with it our beloved cheesesteak sandwiches. It was a dark and bun-less year! A friend offered me some very good advice... find something even more tasty and delicious than the original recipe so that you don't even miss the things you cannot have. From that point I was on a mission to redeem some of our favorite recipes and re-make them into something that we can all safely consume and more importantly... actually enjoy eating!
This week we ordered our meat on John Henry's app and scheduled it to be picked up at the Flint Farmers' Market. Since Sizzle Steak was on the order I thought this was the perfect week to make this recipe. We stopped by Steady Eddy's Veggies at the market and picked up some fresh Bell Peppers, Onion, Garlic, and Mushrooms. The veggies are very flexible for this dish, you can use any color pepper, any kind of onion, any kind of mushrooms, and the more garlic the better! You can even omit a veggie or put less of it in, according to your tastes! We usually use Red Onions, but the Vidalia onions looked so good this week we decided to try those. Honestly, when we make these, we do not measure anything. Sometimes that means we have WAY too much but these leftovers do not go to waste! For your sake I tried to estimate about how much we put in so that you can make it too! Now let's talk cheese.... You'll see 2 different kinds of cheeses pictured, because I am lactose intolerant. The other 4 members of my household have no problem eating cheese so for them, we use John Henry's Onion & Garlic Cheese which is INCREDIBLE, but you can also use Provolone, Swiss, Mozzarella, so many tasty choices! I chose a Garlic Herb Goat Cheese for my pepper and I was quite pleased with the lactose-free substitution!
So the first step is to get the oven warmed up to 350 degrees and get the peppers steaming to soften them. I put a little bit of water in the bottom of a baking dish, you can also use beef bone broth (which is yummy and super nutritious!) but my kids have less sophisticated pallets so we used water. Slice the tops off of the peppers and pull all the seeds and ribs out, place them upright in the pan and cover with tin foil. You'll want these to bake/steam for about 20 minutes or so. You can short cut here and microwave the peppers in a glass dish with water in the bottom, for about 5 minutes. However, I prefer the oven method because it bakes for the exact amount of time that it takes to prepare the filling. Dump the pre-cut sizzle steak out into a bowl to salt and pepper it. It's finely shaved and each layer will be stuck to the next. You'll want to separate the layers with a pair of tongs and season the beef really well. We probably use more than a teaspoon here, but you should use as much or as little as you like. Next, I dice up the pepper tops, and the onion and get those going in a hot skillet with some grass-fed butter. Once the onions are starting to soften, start adding the beef gradually in small amounts to the skillet. As the beef cooks move it to the outside of the pan and add some more until all the beef is cooked. Toss the mushrooms and garlic in towards the end, as well as the Worcestershire sauce and let everything cook up together until the beef is totally done (you should be able to cut through it easily with a wooden spatula.)
Stuff those peppers as full as you can get them and then layer slices or shreds of the cheese on top. We like using several thick-sliced layers of cheese because of the way it melts and dribbles down into the filling! If shredded cheese is what you have that's great too! If you like it extra cheesy you can mix some cheese into the filling before you stuff the peppers! Keep the foil off and bake everything together for another 20-30 minutes. If you want to brown the cheese on top you can turn the broiler on for the last 3-4 minutes. Serve them with rice on the side if you'd like, although they are very meaty and very filling all on their own!
Beef Sizzle Steak
Bell Peppers
2 Tbsp
GrassFed Butter
1 Medium
Onion, diced
1 Cup
Mushrooms, diced
1 Tbsp
Worcestershire Sauce
1 tsp
Garlic Salt
1 tsp
Black Pepper
1 Cup
Onion & Garlic Cheese
1 Cup
Water or Beef Broth
3 Cloves
Garlic, minced
  1. Preheat your oven to 350 degrees.
  2. Cut the tops off the Bell Peppers. Fill a baking dish with the water or beef broth, place the peppers in right-side up and cover dish with tin foil. Bake the empty peppers for 20 minutes while you prepare the filling.
  3. Separate the shaved beef and salt/pepper generously, set it aside. Dice up the pepper tops and set those aside.
  4. In a large skillet, on medium-high heat, melt the grass fed butter. Add the onions and diced peppers and sauté until the onions are clear and the peppers are softened. Push them towards the outside of the pan, or reserve them.
  5. Cook the shaved beef a little at a time and move it to the outside of the pan. Continue in stages until all the beef is cooked through. Add the Worcestershire Sauce towards the end of this process.
  6. Add the mushrooms, garlic and a little more butter if needed, sauté them 1-2 minutes until the garlic is fragrant, and then stir the whole mixture together (if you reserved the veggies add them back in now).
  7. Remove the peppers from the oven, discard the foil and stuff the peppers with the filling. Layer or stuff your cheese into the tops of the peppers.
  8. Bake uncovered for another 20-30 minutes until the cheese is melted and everything is warmed through.
  9. Serve with a side of rice or quinoa and enjoy!
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