Grammy's Kitchen · Stuffed Peppers · Philly Cheesesteak Stuffed Peppers
One of 39 stuffed peppers recipes we measured
17 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 33% | 23% |
| liquid | 0% | 9% |
| vegetables and beans | 129% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 bell peppers, halved, seeded and ribs removed (any color) |
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 yellow onion (thinly sliced) |
| 227 g | 8 ounces mushrooms (sliced) |
| 454 g | 1 pound steak such as flank, rib eye or sirloin (very thinly sliced) |
| salt and pepper to taste | |
| 12 slices provolone cheese | |
| 6 g | 1 tablespoon chopped parsley |
Method: 9 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you so much Made these tonight and my family LOVED these. Felt so decadent with the provolone but more of a guilt-free lighter version. Maybe I didn't fill them enough, but 2 (halves) per person was a perfect portion. If you over-stuffed, maybe one,” — a cook, 5.0★
“Wow! This was excellent, easy and fast. I will definitely add to the dinner rotation. The only adjustment I would make is to let the peppers cook a bit longer. My family are not fans of crunchy peppers. We don't use much salt so I added garlic powder, oregano ” — a cook, 5.0★