Veggie Philly Stuffed Bell Peppers
If you’re in the mood for something cheesy that still has loads of vitamins for dinner I would definitely check out these veggie Philly stuffed bell peppers. They give off Philly cheesesteak vibes without all the excess bread and heavy steak. Plus all the ooey gooey cheesy goodness inside of these peppers is phenomenal! I made a version of this a few years ago for the hubs with slices of roast beef and he loved it.
However, this meal was inspired by a Tik Tok video by @menwiththepot. He made a version with steak and all kinds of melty cheese. I’ve been dreaming of it ever since. So I made a veggie version for us to nom on. Since we live in the desert our air conditioner has to kick into overdrive anytime we turn our oven on. But we decided this meal was worth it! Plus we were able to make two and a half meals out of all of these peppers and gave our kitchen a break for the next few nights.
How to Serve:
Plan to make these veggie Philly stuffed peppers on a day when your home from work a little earlier. This took a little more time and prep than some of my other meals. Luckily it’s so easy to scale up and make enough for 3 or 4 nights if you’d like. We served these with an appetizer of chips and homemade guacamole (we had avocados that decided they were ripe). But you could also serve them with veggies and hummus, a green salad, or homemade sweet potato fries since the oven is already on.
What the Husband thinks:
Each Monday I post meatless recipes that I’ve tried out on my husband, David. He rates them using the Missing the Meat rating system we came up with.
Missing the Meat Rating: 3.5 out of 5 stars!
If you were craving a Philly cheesesteak and want to do it meatless and/or low carb this is a great recipe. Mushrooms, cheese, and onions stuffed in a pepper? Of course it’s really good. We’ve also made this using roast beef from the deli. I honestly like that version a little more since I looove roast beef! However, this recipe is really good and I give it 3.5 stars. Definitely a must try for Philly cheesesteak fans. One thing I think we could add, that I literally just thought of while giving this review, would be pickled jalapeños. Maybe mixed in with the cream cheese?
Veggie Philly Stuffed Bell PeppersCourse: Meatless Monday’s, Weeknight dinnersCuisine: vegetarian, AmericanDifficulty: Easy
These cheesy stuffed bell peppers are a lighter version of a Philly cheesesteak and a yummy low carb option as well. The mushrooms are flavorful and filling and the peppers pack tons of vitamins into this easy meatless monday meal.
4 of your favorite bell peppers (green, yellow, red, orange)
1 onion chopped
1 lrg. pkg sliced mushrooms
1 clove garlic minced
3-4 ounces of cream cheese
4 slices of American or provolone cheese
salt and pepper to taste
1/2 tsp. thyme
3 tbsp. Olive oil
- Cut bell peppers in half and clean out the spongy ribs and seeds
- Blanch peppers in boiling water for 4-6 min or until they start to soften
- Rinse under cold water to shock them and stop the cooking process
- Dry the peppers off and season with olive oil salt and pepper (rub the olive oil and seasonings all over, inside and out)
- Place the pepper halves in a 9×13 glass baking dish and let them rest while you prepare the filling
- Put 2 tbsp. of olive oil in a skillet on medium heat
- Saute onions, garlic, and mushrooms until soft (about 8-10 minutes)
- Then season with thyme, salt, and pepper and stir for 1 more minute.
- Spread a thin layer of cream cheese on the bottom of each pepper half
- Fill each half with the mushrooms garlic and onion mixture
- Top with a slice of American or provolone cheese and bake for 30 min at 350 F
- Broil on high until brown and bubbly like 1-3 min depending on broiler. Don’t walk away! Keep checking it until it’s done!
- If you like your bell peppers crunchier skip the blanching/rinsing step. We like ours so soft they almost fall apart and blanching achieves that with less oven time.
- Any bell pepper will work, I loved the yellow ones the best in this recipe since the skin is thinner and they are a little sweeter.
- I usually start prepping my filling while the peppers are boiling to save on time.
- If you walk away while your peppers are broiling they will burn. Trust me, lol.
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