Vegan Cheesesteak Stuffed Peppers ~
Thin sliced vegan steak, sautéed mushrooms and onions, and melted cheese stuffed inside crisp green peppers and roasted to perfection.
Serve over Parsley White Rice for a classic flavor pairing.
Philly Cheesesteak Stuffed Peppers
I love this stuffed peppers recipe because it’s a great way to enjoy the flavors and textures of a Philly cheesesteak using plant-based ingredients.
Green bell peppers serve as perfectly portioned vessels, adding a slight bitterness that balances out the richness of the filling. This dish can be enjoyed over a bed of cooked rice for a traditional pairing, creating a hearty and satisfying meal. Alternatively, for a lighter, low-carb option, serve over cauliflower rice or with a simple green side salad, for a refreshing contrast to the rich and savory flavors of the stuffed peppers.
The recipe is also somewhat flexible regarding ingredients. If vegan steak tips are unavailable in your grocery store, use plant-based ground beef instead. The choice of vegan cheese can also be adjusted based on your preferences, with mozzarella being a great alternative to provolone.
Preparing these easy stuffed peppers ahead of time is perfect for busy weeknight dinners. Simply prepare everything up to the baking step, store the peppers in the refrigerator, and bake them when you’re ready to eat. This makes for a stress-free meal without the last-minute rush.
Ingredients for Vegan Cheesesteak Stuffed Peppers
You will need the following:
- 2 large green bell peppers, de-seeded and cut in half lengthwise
- 10 ounces vegan steak tips, by weight
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 cups cremini mushrooms, destemmed and thinly sliced
- 1/2 cup yellow onion, diced or thinly sliced
- 1 1/2 teaspoons steak seasoning blend
- 1 ½ cups vegan Provolone cheese, shredded and divided
- 1 tablespoon parsley, chopped
Ingredient Notes
- Bell Peppers – Green peppers are preferred over sweet bell peppers, such as red peppers, for this recipe because they tend to have a slightly more bitter flavor and firmer texture when cooked.
- Vegan Steak Tips – I used the Beyond Steak brand. If vegan steak is not available in your grocery store, plant-based ground beef can be substituted.
- Olive Oil and Butter – These add richness and help with sautéing the steak tips.
- Cremini Mushrooms – Also known as baby bella mushrooms, creminis add a rich, earthy flavor.
- Yellow Onion – This all-purpose onion adds flavor without overpowering the dish.
- Steak Seasoning Blend – Montreal Steak seasoning, made with a blend of black pepper, garlic powder, onion powder, and other savory spices, is recommended.
- Vegan Provolone Cheese – I used Follow Your Heart brand vegan Provolone cheese adds a creamy texture and tangy flavor reminiscent of a classic Philly cheesesteak. If you prefer to use a different type of vegan cheese, mozzarella also works well for this recipe.
- Parsley – A sprinkling of fresh parsley before serving adds pretty color and fresh aroma.
How to Make Vegan Cheesesteak Stuffed Peppers
STEP ONE: Preheat the oven to 400°F. In a baking dish, arrange the peppers, cut side up. Bake for 10 minutes, to soften slightly. Discard any liquid that may have accumulated in the pepper halves. Leave the oven on.
STEP TWO: Set a large skillet over medium heat. Add the oil and butter. When the butter is melted, add the vegan steak tips. Cook for 10 minutes, stirring frequently, until browned. Transfer to a cutting board and cut into thin slices. Set aside.
STEP THREE: Add the mushrooms and onion to the hot skillet. Cook for 3 minutes, stirring frequently, until softened. Add the steak slices and steak seasoning. Continue cooking for an additional 2 minutes, stirring frequently.
STEP FOUR: Remove from heat and stir in 1/2 cup of provolone cheese. Spoon the steak filling into the peppers and top with the remaining 1/4 cup of cheese.
STEP FIVE: Bake for 15 minutes, then serve hot.
FAQ for Vegan Cheesesteak Stuffed Peppers
- Can I make this recipe ahead of time? Yes, you can prepare the stuffed peppers ahead of time by following all the steps up to baking. Store the assembled peppers in an airtight container in the refrigerator for up to 2 days before baking them. When ready to serve, bake as directed in the recipe.
- Can I substitute the vegan steak tips with another plant-based protein? Yes. Thinly sliced steak is the traditional protein in cheesesteak dishes, but vegan ground beef is a fine substitute. Adjust the cooking time and seasonings as needed.
- Can I use dairy cheese instead of vegan cheese? Yes, to make vegetarian stuffed peppers, simply substitute the vegan cheese with your favorite dairy-based cheese, such as Provolone, mozzarella, or cheddar.
Storage
- Store leftovers in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Vegan Pot Roast
- Stuffed Anaheim Peppers
- Cheesesteak Sloppy Joes
- Red Beans and Brown Rice
- Seitan Philly Cheesesteak
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Vegan Cheesesteak Stuffed Peppers
Ingredients
- 2 large green bell peppers de-seeded and cut in half lengthwise
- 10 ounces vegan steak tips by weight
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 cups cremini mushrooms destemmed and thinly sliced
- 1/2 cup yellow onion diced or thinly sliced
- 1 1/2 teaspoons steak seasoning blend
- 1 ½ cups vegan Provolone cheese shredded and divided
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 400°F. In a baking dish, arrange the peppers, cut side up. Bake for 10 minutes, to soften slightly. Discard any liquid that may have accumulated in the pepper halves. Leave the oven on.
- Set a large skillet over medium heat. Add the oil and butter. When the butter is melted, add the vegan steak tips. Cook for 10 minutes, stirring frequently, until browned. Transfer to a cutting board and cut into thin slices. Set aside.
- Add the mushrooms and onion to the hot skillet. Cook for 3 minutes, stirring frequently, until softened. Add the steak slices and steak seasoning. Continue cooking for an additional 2 minutes, stirring frequently.
- Remove from heat and stir in 1/2 cup of provolone cheese. Spoon the steak filling into the peppers and top with the remaining 1/4 cup of cheese.
- Bake for 15 minutes, then serve hot.
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