On today’s menu: a dinner time miracle! These Steak and Cheese Stuffed Peppers are loaded with shaved steak and creamy Italian-seasoned cheese filling. Make them when you want a secretly better-for-you comfort food meal that is ready in 35 minutes, family-friendly, and downright delicious!
When it comes to quick, healthy, and delicious meals the whole family loves, these Steak and Cheese Stuffed Peppers are a frequent pick! There’s so much to love about them; they’re stuffed full with tender, juicy beef and a ricotta and parmesan cheese mixture.
Not only are they naturally gluten-free and low carb, but my kids scoop up the cheesy filling like it’s mac and cheese. I feel great knowing that they’re willingly consuming protein!
Best of all, these peppers are ready in a few simple steps and under 35 minutes! Not many other stuffed pepper recipes can say the same. The secret? Par-roasting the peppers while we cook the beef and mix up the filling. Once we pack the peppers full of the tasty fillings, it’s just a quick, 5-minute pop in the oven, and dinner is served!
Can’t get enough of red peppers? They’re the best! Check out my other red pepper-centric recipes: Roasted Red Pepper Chicken and Gnocchi and Spicy Red Pepper Hummus.
Jump to:
Why You’ll Love It
There are so many reasons you’ll love tucking into these peppers. To start with a few:
- Healthy comfort food. I love serving these stuffed peppers with cheese on cool weather days. They’re delicious and filling, yet lower in calories and carbs than their traditional counterparts.
- Simple prep. You may think of stuffed peppers as something your mom or grandmother used to sweat over all afternoon, but this recipe couldn’t be further from the truth! It’s ready in less than 35 minutes — a fantastic meal any day of the week!
- Totally tasty. If melty cheese, juicy beef, Italian seasonings, and tender sweet peppers are your idea of a good time, these steak and cheese stuffed peppers are a meal you’ll want to make again and again.
🥂Make it A Rosy Moment
Turn these cheesy stuffed peppers into more than just a meal — here are three ways to serve them up and create your own Rosy Moments:
- Mediterranean Mezze Night: Serve the stuffed peppers as part of a gorgeous mezze spread with red pepper hummus, olives, warm pita, and a big Fattoush salad. Light some candles, pour chilled rosé, and pretend you’re dining cliffside in Santorini.
- Italian-Inspired Dinner Party: Plate the peppers over a bed of simple arugula tossed with olive oil and lemon. Pair with a rustic loaf of dutch oven bread and a crisp Pinot Grigio. Bonus points for serving mini tiramisù in espresso cups for dessert!
- Family Movie Night Upgrade: Instead of pizza, offer these peppers alongside a tray of cozy garlic knots and a bubbly marinara dipping sauce. Popcorn is cute, but melty cheese and roasted veggies? Iconic.
Important Ingredients
You’ll need just a handful of easy-to-find ingredients and pantry staples:
Red Peppers — Grab 3 large red bell peppers that are heavy for their size with smooth skin and a deep red hue.
Shaved Steak — Also known as chipped steak, this thinly sliced beef cooks quickly and boasts a tender texture, making it one of my favorite proteins for quick meals! You will need 1 lb.
Ricotta Cheese — Adds richness to the cheese filling and helps bind it together. For the best flavor, use full-fat ricotta; however, part-skim ricotta can also work if preferred.
Parmesan Cheese — Shaved Parmesan adds a savory, nutty flavor to the filling. For the best results, use freshly shaved cheese, though pre-shredded can work in a pinch.
Seasonings — Italian seasoning, red pepper flakes, salt, and pepper season the cheese filling. Cinnamon adds surprisingly perfect warm notes to the steak, making it a delicious complement to the savory cheese.
Spinach — Chopped baby spinach adds a pop of green and nutrition. You will need just 1 cup.
Garlic — An essential ingredient in Italian stuffed peppers, garlic adds a pungent and nutty flavor to the cheese filling. If possible, use finely minced or pressed fresh garlic cloves. If needed, you can substitute 2 teaspoons of dried garlic powder.
Swaps and Substitutions
Don’t have everything? No problem! Just make any of these swaps:
- Ground beef, turkey, or Italian sausage. If your grocer doesn’t carry shaved steak, just substitute one pound of ground meat or bulk sausage. Follow the recipe directions as listed, crumbling the meat as it cooks until completely cooked through.
- Different colored bell peppers. Use any combination of sweet peppers — green, orange, and yellow are all great options.
- Creamy cottage cheese. Similar to lasagna, you can substitute one cup of 2% or 4% cottage cheese for the ricotta.
- Switch up the greens. Swap chopped baby kale or ½ cup of thawed and drained frozen spinach.
Full Recipe Below
Find the full list of ingredients & measurements below!
Step by Step Instructions
- Step 1: Preheat the oven to 425°F. Slice the peppers in half lengthwise and remove the seeds. Add them to a large baking dish and roast for 15 minutes.
- Step 2: Add the ricotta, parmesan cheese, Italian seasoning, salt, pepper, and spinach to a small bowl. Mix until well combined.
- Step 3: Heat a large skillet over medium-high heat. Add the steak and cinnamon and cook for 4-5 minutes, stirring frequently, until it is mostly cooked through. Remove the pan from the heat.
- Step 4: Remove the peppers from the oven. Add a tablespoon or two of the cheese mixture to each pepper.
- Step 5: Divide the steak mixture evenly amongst the 6 pepper halves.
- Step 6: Top the steak with the remaining cheese mixture. Return the stuffed peppers to the oven and cook for 5 minutes or until the cheese is melted. Enjoy hot!
Top Tip
Prepare the filling while the peppers are roasting in the oven. This multitasking saves you time and hassle. Remove the peppers from the oven, add the filling, and return them to the oven for their final 5-minute bake. Then, dinner is served!
Tips for the Perfect Steak and Cheese Stuffed Peppers
Keep the following simple tips in mind for a no-fail dinner every time!
- Cook the steak to your desired doneness. Keep in mind that the steak, once stuffed into the peppers, will continue to cook in the oven. I recommend cooking it until browned and no pink spots remain.
- Brown the cheese topping. For a golden brown and bubbly topping, broil the stuffed Italian peppers under the broiler for 1-2 minutes before serving. Broilers run at different strengths, so keep an eye on them to prevent burning.
- Serving suggestions. Make these Italian stuffed bell peppers a complete meal by serving them with buttered orzo or cooked rice, Pasta Salad, a hearty green salad, or Brussels Sprouts Caesar Salad.
Optional Variations
Make these stuffed peppers your own by making any of the following adjustments:
- Fresh Herbs — For fresh herbaceous notes, substitute up to 3 tablespoons of fresh herbs, such as sliced basil, thyme, fresh parsley, or oregano.
- Colored sweet peppers — These can add visual appeal and a playful touch. Red, orange, or green are all delicious substitutions. Or, substitute poblano peppers for their smoky undertones.
- Bacon — Add an extra savory richness by cooking 1-2 pieces of chopped bacon with the shaved steak.
- Cheese — For an easy cheesy dish, stir up to ½ cup of cubed fresh mozzarella into the filling mixture.
- Veggies — Stir up to ½ cup of chopped baby or Roma tomatoes, roasted zucchini, or caramelized onions into the filling for extra texture and a light sweetness.
💡 Recipe FAQ
Certainly! Prepare the peppers, assemble the filling, cook the steak, and assemble as directed. Cover the baking pan tightly with aluminum foil and refrigerate for up to 1 day. Then, bake at 425° for 10-15 minutes, or until heated through.
Once cooled to room temperature, transfer the stuffed peppers to an airtight container and refrigerate for up to 5 days. Reheat them in a 300°F oven for 15-20 minutes or in a microwave on gentle heat until hot.
Yes, assembled peppers can be frozen cooked or uncooked in a freezer-safe container for up to 3 months. Defrost the peppers overnight before reheating. Warm cooked peppers in a 425°F oven for 5-10 minutes or until heated through. Uncooked peppers will need to be cooked for 10-20 minutes or until the cheese has melted.
Related Recipes
If you tried this Steak and Cheese Stuffed Peppers Recipe or any other of the delicious recipes on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe Card
📖 Recipe
Steak and Cheese Stuffed Peppers
Ingredients
- 3 red bell peppers
- 1 cup ricotta cheese
- ½ cup shaved parmesan cheese
- 1 tablespoon Italian seasoning
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 cup chopped spinach
- 2 tablespoons minced garlic
- 1 lb shaved steak
- 1 teaspoon cinnamon
Notes
- Refrigerating: Once cooled to room temperature, transfer the stuffed peppers to an airtight container and store in the refrigerator for up to 5 days.
- Freezing: Assembled peppers can be frozen cooked or uncooked in a freezer-safe container for up to 3 months. Defrost the peppers overnight before reheating. Warm cooked peppers in a 425°F oven for 5-10 minutes or until heated through. Uncooked peppers will need to cook for 10-20 minutes or until the cheese has melted.
- Reheating: Warm the peppers in a 300°F oven for 15-20 minutes or in a microwave on gentle heat until hot.
- Cook the steak to your desired doneness. Keep in mind that the steak, once stuffed into the peppers, will continue to cook in the oven. I recommend cooking it until browned and no pink spots remain.
- Brown the cheese topping. For a golden brown and bubbly topping, broil the stuffed Italian peppers under the broiler for 1-2 minutes before serving. Broilers run at different strengths, so keep an eye on them to prevent burning.
- Consider optional variations. For fresh herbaceous notes, substitute up to 3 tablespoons of fresh herbs, such as sliced basil, thyme, or oregano. Different-colored sweet peppers can add visual appeal and a playful touch; substitute poblano peppers for their smoky undertones. For an easy cheesy dish, stir up to ½ cup of cubed fresh mozzarella.
Dina says
Oh I love the idea of shaved steak in stuffed peppers! Genius! Can’t wait to try!