This is one of my all-time favorite stuffed peppers! While I like other stuffed peppers as well, typically rice and meat and veggies, I think this recipe really lends itself to a yummy ratio. With other recipes often times I feel overwhelmed by the pepper and run out of filling by the end. Not so with these! I think because the peppers are part of the original dish they don’t overpower the dish.
I love keeping these on retainer with frozen steakumms, however our local grocery store does have shaved beef which is a step up from the frozen slices. But sometimes I like my low-quality juicy frozen prepared foods. Using one box of steakumms, supplemented with onions is perfect for 4 medium-small pepper halves. But I’d always rather have too much filling than not enough. Just store away any extra meat mixture, and then heat it up and slap it on a roll for the more traditional philly cheesesteak!
I also put a layer of cheese on the bottom. The traditional cheesesteak calls for provolone, but in this case we used swiss. I’m not a philly cheesesteak snob, and won’t bother debating the actual definition with you, but I do tend to prefer a milder cheese. But completely up to preference!
I wouldn’t necessarily call these “healthy” because they can be somewhat fattening depending on the cut of meat used, but it will still be filed under healthful because of the built-in veggies! Enjoy, and let me know what you think!061 - PhillyCheesesteakStuffedPeppers