Cheesesteak Stuffed Peppers

*** 21 Day Fix Approved! ***


3 Large Bell Peppers (Color of Choice), halved & de-seeded

2-3 Tbsp Olive Oil

4 cloves garlic, minced

4 oz. mushrooms, sliced (may sub. Zucchini)

½ red bell pepper, diced

1 tsp. Montreal steak seasoning (recipe below if you don’t have it on hand)

¼ tsp cracked pepper

¼ tsp sea salt

1 medium yellow onion, chopped

1.5 lbs. flat iron or flank steak, thinly sliced

1.5 tsp Worcestershire sauce

6 slices Provolone Cheese (or cheese of choice), sliced in half

2-3 Tbsp. Panko bread crumbs (**optional)



  • Preheat oven to 400° and spray 8×8 baking dish w/ olive oil
  • Bring pot of water to bowl and then bowl halved peppers for 3-5 mins.
  • Place face down on paper towel to remove excess water
  • In large skillet, heat olive oil on medium.  Add garlic, onions, mushrooms, chopped red pepper, salt & pepper.  Saute 4-5 mins. until onions are translucent
  • Season sliced steak with Montreal seasoning and add to skillet along with Worcestershire and cook until meat is cooked to your liking.
  • Place peppers open-side up in baking dish and place a ½ slice of cheese in the bottom of each pepper, fill each pepper with meat mixture and then top each with another ½ slice of cheese
  • Bake in oven for 10 mins. Until cheese is melty (Can sprinkle with Panko 2 mins. Before finished cooking)
  • These work well to make ahead!!

Container counts:  1 Stuffed Pepper = 1 Green, 1 Red, 1 blue and 1 tsp.

*Recipe revised from

1 Tbsp. Black Pepper

1 Tbsp. Paprika

1 Tbsp. Sea Salt

½ Tbsp. Garlic Powder

½ Tbsp. Onion Powder

½ tsp. Red Pepper flakes

½ Tbsp. Coriander

½ Tbsp. Dill Seeds

Combine and store in airtight container for up to 6 mo.’s