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4.99 from 140 votes

Philly Cheese Style Stuffed Peppers

bell peppers stuffed with a rich beefy filling
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: philly cheese style stuffed peppers
Servings: 6
Author: Star @ the skinny-ish dish


  • 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 of the peppers chopped and 3 peppers cut in half and clean the seeds out
  • 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


  • Preheat oven to 400 degrees. 
  • 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.
  • 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 soft.
  • 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.
  • 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. 
  • 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.
  • 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.
  • Place in oven, covered, for 30 minutes. Then uncover, and bake for about ten more minutes until cheese is lightly toasted. Enjoy!


Serves 6 total. Serving size: 1 Pepper half 

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 Calories: 246, Fat: 8g, Saturated Fat 4g, Carbohydrates: 11g, Fiber: 2g, Sugars: 5g, Protein: 28g