Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers 
(Served with Italian Purple potato salad from another recipe on our blog)



4 Bell Peppers, tops and seeds removed

1 lb Holy Cow Beef fajita meat or 1 ribeye steak

2 Tbsp olive oil

1 large onion, sliced

1 tsp Cumin

1 tsp Chili powder

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp Salt

1/4 Pepper

Provolone cheese slices

1 cup water


  1. Start fajita meat in slow cooker on low. Add 1 cup water, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Cook meat for 4-5 hours or until done.
  2. Cook sliced onions on med high heat with 2 Tbsp oil in skillet on stovetop until caramelized. While onions cook, slice fajita meat against the grain into thin slices. Then add meat to onions.
  3. Preheat oven to 425 degrees. Fill bell peppers with meat and onion mixture and top each with a slice of provolone cheese. Cook for 15-20 mins (watch it so the top doesn’t burn!)



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