PHILLY CHEESESTEAK STUFFED PEPPERS RECIPE

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber, while crushed crackers are often cheaper.

Spray the baking pan with a little bit of Pam.

Place the peppers on the baking pan and spritz them with a little bit of olive oil.

Put the peppers in a preheated 375°F oven for about 10 minutes.

Cook rice according to package instructions.

Heat 2 tablespoons of olive oil in a pan.

Add half of the onion and some pieces of the pepper tops to the pan and cook for 3 to 4 minutes until tender.

Add the shaved steak to the pan and cook until almost done.

Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of Italian seasoning, salt, and pepper to taste, and cook for 2 more minutes.

Add 1/4 cup of cream cheese to the steak mixture and stir until coated.

Turn off the heat and add 1/4 cup of cheddar cheese, stirring until melted.

Sprinkle about 1/2 cup of cooked rice into the steak mixture and mix well.

Remove the peppers from the oven and dump out any water inside them.

Divide the filling evenly among the peppers.

Drizzle barbecue sauce on top of each pepper and spread it out.

Top each pepper with mozzarella cheese.

Return the stuffed peppers to the preheated 375°F oven for 25 to 30 minutes until the cheese is bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens