Mini Philly Cheesesteak Stuffed Peppers Recipe
Mini Philly Cheesesteak Stuffed Peppers are a delicious and bite-sized twist on the classic Philly cheesesteak sandwich. Tender top round sirloin beef, sautéed with onions, green bell peppers, and mushrooms, is stuffed into sweet mini peppers and topped with melted cheese, then baked to bubbly perfection. This recipe is perfect for appetizers, snacks, or a light meal and can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 mini pepper halves 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables
- ½ onion, small dice (approximately ½ cup)
- ½ green bell pepper, small dice (approximately ¾ cup)
- 2 and ½ ounces Baby Bella mushrooms, small dice (approximately 1 cup)
- 24 mini sweet peppers, halved and seeded
Meat
- 8 ounces top round sirloin beef, chopped
Other
- 1 Tablespoon olive oil
- Salt, to taste
- 1 and ½ cups shredded cheese (preferably provolone or sharp white cheddar)
Instructions
- Sauté Vegetables: Add the olive oil to a large skillet and heat over medium-high heat until warm. Add the diced onion, green bell pepper, and mushrooms to the skillet. Cook for 5-6 minutes, stirring frequently, until the vegetables are tender.
- Cook Beef Mixture: Add the chopped top round sirloin beef to the skillet with the sautéed vegetables. Cook for an additional 2-3 minutes until the beef is cooked through. Set the mixture aside and allow it to cool for about 10 minutes. Taste and add salt as needed.
- Preheat Oven and Prepare Peppers: Preheat your oven to 375ºF (191ºC). Line a large baking sheet with foil, parchment paper, or a silicone baking mat. Lay each halved mini sweet pepper cut side up on the baking sheet.
- Stuff Peppers: Sprinkle a small amount of shredded cheese in the bottom of each pepper half. Using your fingers, stuff each pepper with a large pinch of the steak and vegetable filling until all filling is used. Top each pepper with a bit more shredded cheese, pressing gently to adhere if needed. You can cover and refrigerate the stuffed peppers for up to 2 days before baking.
- Bake: Bake the stuffed peppers in the preheated oven for 20-25 minutes, or until the cheese is bubbly and peppers are tender.
- Serve and Store: Serve the peppers immediately for best taste and texture. Leftover stuffed peppers can be stored covered in the refrigerator for up to 3 days. To reheat, bake in a 250ºF (121ºC) oven for 10 minutes or toast in a toaster oven.
Notes
- Mushrooms: Baby Bella mushrooms are preferred for their flavor and texture.
- Top Sirloin: Using pre-cooked and chopped deli sirloin speeds up preparation; cooking raw beef will increase time and prep.
- Alternative Peppers: You may use 4 large bell peppers by removing tops and cleaning out insides; bake in an 8″ baking dish for 30-35 minutes.
- Cheese: Provolone or sharp white cheddar work best for flavor.
Keywords: Philly cheesesteak, stuffed peppers, mini peppers, appetizer, baked cheesesteak, finger food, party snacks
