Cheesesteak Stuffed Peppers

My Philly cheesesteak stuffed peppers are everything you know and love about to classic dish, without all the added carbs. I make mine with ground beef because ground meet in peppers is amazing! It’s a quick an easy dish for the whole family to enjoy!

Cheesesteak Stuffed Peppers

makes three servings, one full pepper per serving
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Course Main Dish
Cuisine American
Servings 3 people


  • 3 green bell peppers
  • 1/2 red onion
  • 1/2 red bell pepper
  • 1 pound extra lean ground beef 96% fat free
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon oregano
  • 1/2 cup reduced fat, part skim shredded mozzarella cheese


  • Preheat oven to 350 degrees. Slice green peppers in half and deseed/core. Place on a greased baking tray, cut side up, and bake for 20-25 minutes, until soft
  • Meanwhile, heat a large pan over medium/high heat, spray with cooking spray. Slice onion and red pepper into thin strips. Add to the pan with half the seasonings. Sauté on the pan until they start to become a little soft and translucent
  • Add the beef and the remaining seasonings to the pan with the onion and pepper, stirring and chopping up the beef as it cooks. Completely cook the meat, drain and set aside
  • Remove the peppers from the oven, dump any excess water, stuff the pepper with a small amount of meat mixture and sprinkle with a small amount of cheese. Repeat this layering process until the peppers are competely stuffed and all the meat and cheese is used up
  • Place back in the oven for 5 minutes, until cheese is melted

WW Points per Serving

myWW Points per Serving:
💚: 5
💙: 5
💜: 5
✔️: 215 calories
Keyword Ground Beef
Course Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

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