These dreamy Philly Cheesesteak Stuffed Peppers are SO GOOD! We use leftover rice and add in thinly sliced steak, mushrooms, peppers and of course, cheese. They’re a family friendly dinner that will leave everybody happy and are a great dish to prep ahead of time!
Philly Cheesesteak Stuffed Bell Peppers
After testing The BEST Rice Ever recipe a few weeks back, we were left with mounds of leftover rice to contend with. We could only eat it for dinner so much, so we set out to make a few leftover rice recipes. The first was this easy Breakfast Fried Rice recipe and then came along these Philly Cheesesteak Stuffed Peppers, and we’re so glad they did. They are exactly what you think you are: bell peppers stuffed with thinly sliced steak, mushrooms, onions, cheese and leftover rice. They are also delicious.
What we love about stuffed peppers is that while they take a few pre-cook steps of getting the meat and veggies soft, the bulk of the cooking time is hands-off in the oven, and they are a great make ahead dish. You can either prep the whole thing ahead of time and bake when ready, or you can cook the stuffed peppers entirely and use them for meal prep dinner or lunch.
Do You Cook the Meat before Stuffing Peppers?
Yes! As with most stuffed peppers recipes, everything is precooked before going into the stuffed peppers, except the bell peppers themselves.
Can These be Made Low Carb?
Yes! If you prefer to make these Philly cheesesteak stuffed peppers Keto friendly you can use uncooked cauliflower rice. Everything else in the recipe will stay the same.
What Goes Good as a Side Dish with Stuffed Peppers?
We feel that this stuffed bell peppers recipes is a whole meal in itself because it has the added rice to the filling, but if you were looking to serve it alongside something a salad would pair well!
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1 cup (4 ounces) provolone cheese, shredded and divided
Preheat oven to 350ºF.
Prepare peppers: Remove the top 1” portion of the pepper, discard the stem and slice any usable pieces from the top portion and set aside. Scrape out the ribs and seeds and discard. Place peppers upright in a baking dish.
Heat a large skillet over medium-high heat. When hot add oil and sear steak for 5 minutes, stirring until fully cooked through. Remove from pan and place in a large bowl.
Reduce heat to medium and add mushrooms. Cook until all the liquid has evaporated, about 5-7 minutes.
Meanwhile to the bowl add the rice, and ¾ cup cheese. Once done add cooked veggies and mix until fully combined.
Spoon mixture into prepared peppers. Pour 1 cup of water into the bottom of the baking dish. Cover with foil and bake for bake for 40 minutes, or until the peppers are tender.
Remove from oven and preheat broiler. Divide cheese on top of peppers and put under broiler for 3 minutes until bubbly and brown.
Serve immediately or cool completely and store for meal prep.
If you can’t find shaved steak, you can use another boneless cut of steak like a ribeye, top sirloin or skirt steak. To get thin slices you can briefly freeze the steak, for about 15 minutes or so and slice against the grain.
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This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!
Breakfast Fried Rice
After testing and testing and testing our Best Rice Ever recipe a few weeks back we found ourselves with piles of rice in the test kitchen. Not that we are complaining or anything, because it really is the best rice ever, but we knew we needed to put that rice to good use by testing a few new leftover rice recipes, and this Breakfast Fried Rice was one of them!
We love the idea of being able to make a double batch of something easy, like rice, when you are cooking dinner and then also being able to use up the leftovers again for a fresh meal later in the week. This Breakfast Fried Rice is the perfect example of this. This dish takes a total start to finish time to make of 15 minutes! On busy days (which they seem to be innumerable) this is the perfect breakfast, or lunch or dinner! And likely you already have the ingredients on hand or in your freezer: bacon, eggs, rice and green onions.
What is in a Breakfast Fried Rice?
This is not the most traditional Asian-style type of fried rice, as we really wanted to keep the ingredient list as minimal as possible so there aren’t any add-ins like coconut aminos or other spices. Think of this as more of a breakfast stir fry! We wanted this to be a savory options for breakfast made with ingredients you likely had on hand that could be a satisfying meal. We limited it to bacon, eggs, green onions and leftover rice with optional hot sauce.
What are some other options to add to Breakfast Fried Rice?
If you wanted to add in a few more things there are plenty of options. You can add in:
diced bell peppers (after you fry up the bacon)
baby kale or spinach (add it when you add the rice and green onion to wilt)
frozen baby peas (add it when you add the rice and green onion to wilt)
cauliflower rice (add this after you fry up the bacon and cook for a bit before adding the eggs)
If you like this rice recipe, check out these others:
In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.
If you are using seasoned leftover rice (like our recipe for the BEST RICE EVER) you will not need any additional salt because the rice and the bacon add salt to the dish already.
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