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Philly Cheesesteak Stuffed Green Peppers

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Craving a philly cheesesteak sandwich but don’t want to load up on bread? This stuffed bell pepper recipe is the perfect alternative — a healthy version of a classic philly cheesesteak recipe without the bread or the mess! With grass-fed ground beef, mushrooms, onions, and cheese, these just might be the best-stuffed peppers you’ve ever had. Try this healthy gluten-free recipe tonight and let us know what you think.

Core Plan approved


10 minutes


25–30 minutes


Serves 4–6


1 pound grass-fed ground beef

1 teaspoon sea salt

½ teaspoon black pepper

2 teaspoons liquid aminos or tamari

4–6 organic green bell peppers, tops cut off and chopped (throw away stems), and ribs and seeds cleaned out

½ large yellow onion, sliced

1 container mushrooms, sliced

8–12 thin slices organic, raw cheese


Heat the oven to 350 degrees.Put the hollowed peppers on a parchment lined baking sheet and bake for 10 minutes to soften.Brown the ground beef with salt, pepper, chopped green pepper tops, and onions.When the beef is browned and the peppers and onions are soft, add the liquid aminos and mushrooms and cook until mushrooms are slightly cooked.Put a slice of cheese into the bottom of the peppers, fill with ground beef mixture, and top with another slice of cheese.Cook in the oven until cheese is melted and bubbly.If you have leftover cheesesteak mixture, you can bake it in an oven-safe dish with cheese over top.

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