Philly Cheesesteak Stuffed Peppers

I love to turn classic dishes into new creations, like these Philly Cheesesteak Stuffed Peppers! A well-known delicious sandwich turned stuffed pepper, but with the same gooey cheese and roast beef. And of course, it wouldn’t be a stuffed pepper without RICE!

This post is sponsored by The Feedfeed and USA Rice, but all opinions are my own.

Long Grain Brown Rice

One cup of brown rice (as well as other varietals) provides two of the three recommended daily servings of whole grains. Learn more about the tasty benefits of brown rice from Think Rice.

I started with one cup of uncooked rice, and it made about 3 cups cooked. I knew I didn’t need that much for the peppers, but I like to keep some cooked brown rice in the freezer for super easy future meals, like stir fry!

The Peppers

Stuffed peppers can be filled a couple different ways. Shown above I carefully sliced the tops off, and scraped out as much of the membrane as I could without breaking the pepper. You can also slice the peppers in half vertically and stuff each half pepper. The filling stays put a little better if you leave them whole, but do whatever method is easiest for you!

These Philly Cheesesteak Stuffed Peppers are filled with so many goodies. Deli sandwich style roast beef is perfect for these, but you could also use ground beef. Onions, garlic, mushrooms, and brown rice make up the filling. It’s all flavor packed with beef broth, Worcestershire sauce, cream cheese, American cheese, and salt and pepper. Creamy & dreamy!

I stuff a slice of provolone into the pepper before adding the filling for a nice cheesy surprise when you dig in! More provolone and American is diced up and melted on top towards the end of baking.

The peppers get a nice little char but stay in tact with a tasty crunch. If you like a softer pepper you can pre-bake longer.

These also re-heat very well for leftovers. These Philly Cheesesteak Stuffed Peppers have been on repeat at our house lately, we love them!

Enjoy this tasty twist on a classic recipe. Looking for more tasty rice inspired dishes? Here are my favorites:

Cheesy Chicken Wild Rice Casserole

Brown Rice Chorizo Breakfast Burritos

Chipotle Chili Lime Meatball Burrito Bowls

Thank you USA Rice and The Feedfeed for sponsoring this post!

Philly Cheesesteak Stuffed Peppers

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 peppers
Author Laura Doerr


  • 5 green bell peppers
  • 1/2 tbsp olive oil
  • 1 small yellow onion minced
  • 2 cloves garlic minced
  • 1/4 cup beef broth
  • 1 cup mushrooms chopped
  • 1 lb deli-style shaved roast beef chopped
  • 2 tbsps Worcestershire sauce
  • 2 tbsps cream cheese
  • 6 slices American cheese divided
  • 1/2 tsp black pepper
  • 1 1/2 cups U.S. grown brown rice cooked
  • Kosher salt to taste
  • 7 slices provolone cheese divided


  1. Preheat oven to 400°.

  2. Gently slice the tops off of each bell pepper, and remove the membrane and seeds. Place peppers into an oven-safe baking dish or sheet pan. Roast in preheated oven for 10 minutes before stuffing.

  3. While peppers are roasting, prepare the filling. Add olive oil, onions, garlic, and beef broth to a large skillet over medium heat. Cook for 3-5 minutes or until onions are translucent. Stir in mushrooms, chopped roast beef, Worcestershire sauce, cream cheese, 4 American cheese slices, and black pepper. Stir until cheese is melted and combined. Stir in cooked U.S.-grown brown rice. Add additional broth if mixture seems dry. Taste for seasoning, and adjust salt and pepper if desired.

  4. Stuff a piece of provolone cheese into the bottom of each green pepper. Chop the remaining 2 slices of American cheese and 2 slices of Provolone cheese into small squares, and set aside. Fill each pepper with rice and beef mixture. Bake for 10 minutes. Remove from oven and top each pepper with chopped American and Provolone cheeses. Return to oven for about 5 minutes, or until cheese is melted.

  5. Serve immediately.

Recipe Notes

Peppers can also be sliced in half vertically and stuffed that way for more of an open-faced style stuffed pepper. A rimmed baking sheet pan works great for this style.

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