Philly “Cheese” Streak Stuffed Peppers


Philly “Cheese” Steak Stuffed Peppers

Print Recipe


Stuffed Peppers

  • 2 lbs sirloin steak thinly sliced
  • 4 green bell peppers cut in half
  • 1 cup mushrooms ,sliced
  • 1 red bell pepper ,sliced
  • 1 small red onion ,sliced
  • 1 small white onion
  • Minced garlic
  • Garlic powder onion powder , S&P
  • 2 tsp coconut Aminos
  • parsley for garnish
  • 2 tbsp olive oil


  • 1 cup greek yogurt
  • 1 tbsp chopped red onions
  • minced garlic
  • 1 Tbsp coconut aminos
  • Salt & Pepper to taste


  • Preheat oven to 400 F.
  • Oil a baking pan and cut each green pepper in half and hollow out. Place the peppers to where the open side is face up. Bake the peppers for 20 minutes or until tender.
  • Slice the red onion in thin slices, julienne the red pepper, and slice and clean the mushrooms. Slice the steak against the grain into thin strips.
  • Heat a skillet over medium/high heat with 1 tbsp of olive oil and heat up the sliced steak. Season and add Tablespoon coconut aminos . Remove the steak and transfer to a bowl when completely cooked.
  • Add 1 tbsp of olive oil to the hot skillet. Add in the mushrooms, red peppers, and onions to the hot skillet. Cook until tender and add the steak in with the veggie mixture and cook another min or two.
  • Remove the peppers from the oven once tender and begin assembling each pepper by adding in a big heaping spoonful of the veggie and meat mixture into each pepper. Once each pepper is filled, top with a tbsp of sauce to each pepper.
  • Add back in the 400 F oven and allow the flavors to merry together for another 2-3 minutes.