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Philly Cheese Style Stuffed Peppers

These Philly Cheese Style Stuffed Peppers are bursting with flavor! With a rich, savory Philadelphia Cream Cheese sauce and a generous portion of lean ground beef in each serving, they're very filling... and to top it off, they're health- and WeightWatchers-friendly, so you can enjoy one or two of these without feeling guilty about it!

Course Main Course
Cuisine American
Keyword philly cheese style stuffed peppers
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Star


  • 1 lb extra lean ground beef, 95% lean, raw
  • 2 tsp olive oil
  • 8 ounce pkg white mushrooms minced, minced, and minced some more
  • 1 medium red onion chopped
  • 4 medium bell peppers 1 pepper chopped, 3 peppers cut in half, destined and deseeded
  • 2 tbsp all purpose white flour
  • 1-1/4 cup beef broth, low sodium 1/4 cup reserved for later
  • 2 tbsp Worcestershire sauce
  • 1 tbsp hot sauce i use Frank's
  • 1/2 tsp oregano
  • 1/2 tsp all purpose seasoned salt i use Lawry's
  • 2 oz light cream cheese
  • Kosher salt & pepper to taste
  • cooking spray i prefer olive oil or avocado oil cooking spray
  • 2/3 cup Colby Jack cheese made with 2% milk shredded


  1. Preheat oven to 400 degrees. 

  2. In a large skillet over medium heat, add ground beef, season with a pinch or two of kosher salt and pepper. Break up with a spatula and continue to cook until browned. Remove from skillet and set aside.

  3. In the same skillet add olive oil, diced onion, mushrooms, and peppers. Season them with a little kosher salt and pepper while cooking. Cook for about 3 minutes or until the mixture is very soft.

  4. Add the beef back into the skillet with onions, mushrooms, and peppers. Stir together and sprinkle with flour. Stir to coat the mixture for about 30 seconds.

  5. Add in 1 cup beef broth, Worcestershire sauce, hot sauce, oregano, seasoned salt, and cream cheese. Stir together until everything is combined and the cheese is melted. Salt and Pepper to taste. 

  6. Slice 3 peppers in half lengthwise, clean out seeds and such, spray peppers with cooking spray, and sprinkle a little salt and pepper on each. In your 9x13 baking dish, add 1/4 cup of beef broth, then place pepper halves inside.

  7. Stuff each pepper half with Philly Cheese mixture (about 2/3 cup), top evenly with shredded cheese, then spray the cheesy top of each pepper with cooking spray. Cover the dish with tin foil.

  8. Place in oven, covered, for 30 minutes. Then uncover, and bake for about ten more minutes.


Recipe Notes

Serving size: 1 Stuffed Pepper.

WW Green Plan: 5 Points | WW Blue Plan: 5 Points | WW Purple Points: 5 Points Calories: 246, Fat: 8g, Saturated Fat 4g, Carbohydrates: 11g, Fiber: 2g, Sugars: 5g, Protein: 28g