Fix Approved Cheesesteak Stuffed Peppers

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. 🙂

21 Day Fix Approved Cheese Steak Stuffed Peppers

Cooking the thinly sliced steak.

21 Day Fix Approved Cheese Steak Stuffed Peppers

Optional to line the bottom of your pepper with half of your cheese slice and then top with the other half.

21 Day Fix Approved Cheese Steak Stuffed Peppers

Stuffed and ready to go into the oven

21 Day Fix Approved Cheese Steak Stuffed Peppers

Brown and bubbly – time to eat!

 

Fix Approved Cheesesteak Stuffed Peppers
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.
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 large green bell peppers
  2. 2 T olive oil
  3. 3 cloves garlic, minced
  4. 4 oz mushrooms, sliced
  5. 1/2 red bell pepper, diced
  6. 1/4 tsp black pepper
  7. 1/4 tsp sea salt
  8. 1 medium yellow onion, chopped
  9. 1lb flank steak or flat iron steak, thinly sliced
  10. 1 tsp Worcestershire sauce
  11. 4 slices Provolone cheese
Instructions
  1. Preheat oven to 400 degrees and spray an 8x8 baking dish with olive oil, set aside
  2. Bring a pot of water to a boil.
  3. 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.
  4. 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.
  5. Add steak slices and Worcestershire sauce and cook until meat is cooked to your liking
  6. 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.
  7. Bake in oven for 10 minutes until cheese is golden brown. Serve hot!
  8. I topped mine with some leftover sauteed onions
Notes
  1. 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.
  2. 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. 1 stuffed pepper half | 1 Green, 1 Red, 1 Blue, 1 tsp
Fit Mom Angela D - Team Beachbody Coach http://www.fitmomangelad.com/

Recommended Posts
Showing 19 comments
  • blwong88
    Reply

    Does this serve four or two people?

    • Angela Dimitrelias
      Reply

      Hi Leslie! This recipe serves 4 people. 🙂

  • Elizabeth
    Reply

    Can this be made in the crock pot? I don’t have an oven.

    • Angela Dimitrelias
      Reply

      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

  • Tracy
    Reply

    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?

    • Angela Dimitrelias
      Reply

      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. 🙂

  • Tracy
    Reply

    How do you get your steak so thin?

    • Angela Dimitrelias
      Reply

      Hi Tracy – sharp knives! 🙂 I use Flat Iron Steaks and slice them up before cooking. Enjoy!

    • Mary
      Reply

      If your steak is partially frozen, it will be easier to slice thinly.

  • Michelle
    Reply

    I’m making these tonight with leftover pot roast. LOVE 21 DF recipes so thanks!!!

    • Angela Dimitrelias
      Reply

      Yum! Enjoy! I am making these tonight at our house!

  • Heather P
    Reply

    Do you mind if I share this recipe on my blog (linking this page,of course)?

    • Angela Dimitrelias
      Reply

      Absolutely! 🙂 Thank you!

  • Maggie Slick
    Reply

    This may be a dumb question, but how does one slice steak thinly like that? I doubt Steak-Ums are 21 Day Fix approved.

    • Angela Dimitrelias
      Reply

      I have a set of very sharp knives. They are one of my favorite tools in the kitchen!

  • Felicia T.
    Reply

    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

    • Angela Dimitrelias
      Reply

      How exciting! 1 serving is 1/2 pepper stuffed with the meat. 🙂

  • michelle
    Reply

    Loved it! It was so fast to put together even after a looooong day at work. Thanks again for all your great recipes.

  • Adriane
    Reply

    These peppers were easy to make and full of flavor!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.