Heartland Cooks 7/7 - Jean's Philly Cheese Steak Stuffed Peppers - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 7/7 - Jean's Philly Cheese Steak Stuffed Peppers

Heartland Cooks 7/7 - Jean's Philly Cheese Steak Stuffed Peppers

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Jean's Philly Cheese Steak Stuffed Peppers Jean's Philly Cheese Steak Stuffed Peppers

This week we feature a dish that will help thin out your garden of bell peppers. Jean Wilson of Chester, Illinois shares her recipe for Philly Cheese Steak Stuffed Peppers. This recipe features green, yellow or red bell peppers overflowing with caramelized onions, portabella mushrooms, savory steak and melted cheese for an entrée that's bursting with flavor!


  • 1/2 lb. thinly sliced deli roast beef
  • 8 slices provolone cheese
  • 2 large green, red or yellow bell peppers
  • 1 medium sweet onion
  • 3/4 cup baby portabella mushrooms
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 Tablespoon garlic (minced)
  • Salt and pepper (to taste)


Dice onions, garlic and mushrooms. Sauté over medium heat with butter, olive oil, salt and pepper for about 25 - 30 minutes or until onions and mushroom caramelize.

While you wait for the onions and mushrooms to cook, cut the bell peppers in half lengthwise. Remove the seeds and hollow out the insides of the peppers. Next, boil a pot of water and blanch the peppers by boiling them for three minutes and then immediately dropping them into a bowl of ice water.

Preheat oven to 400 degrees.

Slice roast beef into thin strips and stir into the onion and mushroom mixture. Sauté another 5 - 10 minutes. Push a piece of provolone cheese into the bottom of each pepper half. Stuff peppers with meat, mushroom and onion.

Top each pepper with another slice of provolone cheese and bake for 15 - 20 minutes until the cheese on top is melted and golden brown.


If you have a recipe you'd like to show off, we want to hear from you! Send Carly or Jaime an e-mail. You share the recipe and we'll do the cooking!

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