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Philly Cheesesteak Stuffed Peppers

  • Total Time: 1 hour


  • 1/2 cup brown rice, cooked to package directions
  • 1/2 pound ground beef
  • 3 green bell peppers
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 4 ounces fontina cheese, cubed
  • salt and pepper, to taste
  • pickled jalapeno slices for topping


  1. Preheat oven to 375F. Preheat a large skillet to medium-high heat with a drizzle of olive oil. Add the beef and a sprinkle of salt. Cook for about 10 minutes, breaking up with a spoon as you go, until the beef is browned and cooked through.
  2. Meanwhile, cut the tops off the peppers and remove the seeds and ribs. Arrange the bell peppers cut side up in a small baking dish. Remove the stems and finely chop the bell pepper tops.
  3. When the beef is cooked through, add the onion, garlic, and chopped bell pepper tops to the mixture with another sprinkle of salt and the Worcestershire sauce. Cook for about 5 minutes until the veggies have softened, then turn off the heat. Stir in the cooked rice and cheese cubes. Taste the mixture and add salt and pepper to your preference.
  4. Stuff the peppers with as much of the rice/beef mixture as you can, then bake for 20-30 minutes until the peppers have softened and the cheese is melted and bubbly. Serve topped with pickled jalapenos. Enjoy!
  • Prep Time: 15
  • Cook Time: 45


  • Serving Size: 3