Several years ago, I read an article in Redbook about Trisha Yearwood. Among many other things she shared a recipe for stuffed peppers – and I was intrigued. I’d only had stuffed peppers once before in my entire life, and I thought maybe I needed to try them again.

That was five years ago. Sometimes I’m a little slow to try new things. But when 2015 began, I decided that this year was the year I’d finally make stuffed peppers.

I got so excited about this prospect that I created an entire Pinterest board of stuffed pepper recipes. If there’s one thing I’m good at, it’s making elaborate plans. (Don’t ask me about follow-through. Just don’t.)

But this time – THIS TIME! – I did follow through. I’ve made stuffed peppers not just once, but twice – TWICE! – and I’m determined to try yet another recipe soon. I’m going to tell you about the peppers I made (the peppers I stuffed? what’s the proper verbiage here?), but first, here are the most delicious recipes for stuffed peppers I’ve found:

14 Ways to Make Stuffed Peppers

And then, as if that’s not enough, I also found recipes that look AMAZING for a Slow Cooker Stuffed Pepper Soup from Recipes That Crock and a Skinny Stuffed Pepper Casserole from Skinny Mom. No matter what form you want it in, we’ve got your stuffed pepper recipe here, folks!

Now I can’t wait to tell you about the recipe I’ve already tried. She’s the Bross posted a recipe for Philly Cheesesteak Stuffed Peppers, and I found it on Pinterest. (Of course I did. Where else would I look for a recipe? In a cookbook?!) (I’m kidding. The church cookbook I got from Mark’s mom at my bridal shower – plastic spiral, no pictures – is my absolute favorite home of tested-and-tried recipes.)

Anyway. I wasn’t sure if my husband (who might possibly be classified as a picky eater, if you like to classify things like that) would like stuffed peppers, but I knew he loves Philly cheesesteaks. So this seemed like a good place to start. (Also? The recipe was simple, and that’s my favorite.)

[Side note: As it turns out, stuffed peppers was a dish Mark’s mom made often – and that he liked. I just somehow missed that in the last two decades of knowing him and his family and their church’s cookbook.]

Anyway, I took the original recipe and made it even more simple. And since it turned this mess:

into this cheesy goodness:

I think simplicity wins. (Also? Kudos to real food bloggers who can take photos of things like stuffed peppers and make them look appetizing. I don’t know how you do it.) I do know how I made these peppers, though, and I’m going to tell you about it right now!

Ingredients
2 large green peppers
8 oz. roast beef, thinly sliced
1 small onion, thinly sliced
1-2 tbsp minced garlic
8 slices provolone, swiss or pepper jack cheese

Preheat your oven to 400 degrees. Slice the peppers in half, and remove the stems, seeds and ribs. Saute the garlic in a bit of butter or olive oil, then add the onions. Cook over medium heat until the onions are tender.

Next, slice the roast beef (just get it from the deli! so easy!) and add to the onions and garlic. Cook for a few minutes.

Line each pepper half with a slice of cheese, spoon in the meat and onions mixture, then top with another slice of cheese. Bake until cheese is melted and bubbly (probably for 15-20 minutes).

The first time I made this, I used WAY too much garlic! So, you just add however much garlic you like. Also, obviously I know that cheesesteaks usually have mushrooms. The original recipe called for them. But I don’t love mushrooms so I left them out. Enjoy!

How do you stuff your peppers?

 
Like simple recipes like this one? Like recipe roundups as much as I do? Check out my other food posts here!

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