Philly Cheese Steak Stuffed Bell Peppers. Gluten-free Philly cheese steak with fresh green bell pepper, roast beef, provolone cheese, onions and peperoncini.
With Summer steadily approaching comes a new season of fresh fruits and vegetables. Bell peppers will be in peak season soon, so what better way to enjoy them than with this Philly Cheese Steak Stuffed Bell Peppers recipe. Within this post you’ll learn tips on how to evenly cook ingredients and tricks to bring out optimal flavor.
I enjoy going to farmer’s markets, especially during Summer. The vibrant array of smells and colors tantalize the senses. I’m a sucker for the smell of fresh cilantro. For this Philly cheese steak recipe, the featured ingredient is fresh green bell peppers.
Traditionally a Philly Cheese Steak is sandwiched between bread. I’m all for that version, but if you want a slightly healthier, and gluten-free option, try hosting the filling on a roasted bell pepper. Top with peperoncini peppers to add a bit of tangy zing that compliments the rich, savory flavors.
In the final dish, you want to make sure the bell peppers aren’t tough or too crunchy. To fix this, pre-roast the peppers while you are caramelizing the onions. Then all you have to do is roast the Philly cheese steak stuffed bell peppers to finish cooking and melt all that gooey cheese goodness.
Cooking Tips: Using different cooking times/methods to ensure evenly cooked and better tasting food
Often times a recipe calls for multiple cooking methods or times, even for the same ingredient. This may seem like more effort, but is essential to make sure ingredients are evenly cooked and have optimal flavor. Here are some extra tips:
- Always toast nuts for any recipe to add a smoky flavor
- Caramelizing onions reduces bitterness and adds sweetness
- Roasting vegetables caramelizes them and brings out flavor
- Pre-cook tougher vegetables slightly so they are evenly cooked compared to the rest of the dish (as in this recipe)
- Heat spices (not herbs) in a bit of olive oil to bring out more flavor
- Add salt (about 1 teaspoon) to a pot of water when you boil pasta, potatoes or vegetables to bring out more flavor
Here’s a great list if you’d like to know when produce is in season.
Products used in this recipe:
Victorinox Fibrox 8-Inch Chef’s Knife
Stainless Steel Measuring Cups and Spoons Set
12-Inch Pre-Seasoned Cast-Iron Skillet
16×22-Inch Aluminum Sheet Pan
Flavor profiles: Crisp, savory, meaty, and a bit tangy.
Texture: Slight crunch of the bell peppers, combined with a soft and gooey filling.
Dietary Options/Substitutions: This recipe is gluten-free. You can omit roast beef for vegetarian.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Philly Cheese Steak Stuffed Bell Pepper
- 4 lage green bell peppers
- 2 tablespoon olive oil
- 1 medium white onion, chopped
- 1 cup sliced mushrooms
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons brown mustard
- 1 7-ounce package sliced roast beef
- 1 7-ounce package sliced provolone cheese
- 2 jarred peperoncini peppers, chopped
- Preheat oven to 400º F. Cut stems off bell peppers, de-seed, rinse, and cut in half vertically. Place halves on a parchment lined baking sheet. Roast 10–15 minutes to slightly cook, then remove from oven.
- Meanwhile: Heat olive oil in a large skillet or non-stick pan to medium-high heat. Add onion and cook 5–7, stirring often, until translucent and fragrant. Stir in mushrooms, salt and pepper. Cook 5–7 more until lightly browned.
- Evenly spread mustard onto each bell pepper half. Top with vegetable mix and a slice of roast beef and cheese. Bake at 400º for 10–15 minutes, until cheese is melted and bell pepper is tender. Top with chopped peperoncini peppers.