A green bell pepper stuffed with beef and cheese with a title

This is one of my favorite lunch meals!  It takes just a few minutes to make and tastes amazing!

I love mushrooms so I add those into mine but if you don’t eat mushrooms then feel free to leave them out or add extra onions!


A green bell pepper stuffed with beef and cheese
5 from 3 votes↑ Click stars to rate now!
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Cheesesteak Stuffed Peppers

All of the flavors of cheesesteak, stuffed into peppers for a low carb lunch or dinner that the whole family will love!
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 8 pepper halves
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  • 4 green pepper halves
  • 8 slices provolone cheese
  • 1 onion sliced
  • 2 cups mushrooms sliced (optional)
  • 1 tablespoon butter
  • 6-8 ounces thin sliced deli roast beef


  • Preheat oven to 375°F. Slice peppers in half from stem to bottom and clean out the seeds and ribs.
  • On medium low heat, cook onions in butter until softened, about 5 minutes. Add mushrooms and cook until the juices are released.
  • Line the bottom of each pepper half with 1 slice provolone cheese. Add 2 slices roast beef, to each. Divide the mushrooms and onions between all of the peppers.
  • Top with one more slice of roast beef and one slice of provolone.
    4 images of stuffing a green bell pepper with beef and cheese
  • Bake 18-20 minutes or until pepper is softened and cheese is browned.
5 from 3 votes

Nutrition Information

Calories: 159 | Carbohydrates: 5g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 581mg | Potassium: 298mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 58.9mg | Calcium: 280mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch
Cuisine American



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. I prepped the peppers like i do for stuffed peppers. I place them in boiling water for 5 minutes to soften. Let them cool and then cut and clean them out. Then I stuffed them with the roast beef, cheese and onion/mushroom mixture and baked them. I have also used red, yellow and orange peppers.

  2. Tried this tonight and I do have to say it will become one of my favorites. I forgot to put top layer of cheese but I put on Mexican cheese (didn’t melt) I wasn’t going to but I added some pasta sauce only because the peppers didn’t seem to soften. I loaded each one with roast beef, mushroom and onions that I had sauteed first. This site is one of my all time favorites. I love how the recipes are easy to follow, easy to make and the ingredients seem to be all that everyone would have in the cupboard.

    1. I”m so glad you enjoyed this recipe Renna, the Mexican cheese sounds like a yummy twist too!

      Thank you so much for stopping by, I am so glad you enjoy my recipes! :)