Philly Cheesesteak
Stuffed Peppers
All the bold, savory flavors of a Philly cheesesteak — seasoned ground turkey, caramelized onions, mushrooms, and garlic finished with Worcestershire and melted provolone — packed into roasted green bell pepper halves instead of a hoagie roll. Same satisfaction, a fraction of the carbs.
- 3 green bell peppers, halved & cored
- 1 lb lean ground turkey
- 8 oz mushrooms, sliced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp Worcestershire sauce
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- — cayenne pepper (optional — for heat)
- 6 slices provolone or American cheese
-
1
Preheat & prep the peppers
Preheat oven to 400°F. Halve the bell peppers lengthwise and remove the seeds and membranes. Place cut-side up in a lightly sprayed baking dish and set aside.
-
2
Brown the turkey
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart, until fully browned — about 6 minutes. Add the garlic in the last minute. Drain any excess liquid and return to heat.
-
3
Add the vegetables
Add the diced onion and sliced mushrooms to the skillet with the turkey. Cook for 4–5 minutes, stirring occasionally, until the onion is softened and the mushrooms have released their moisture and turned golden. Add the Worcestershire sauce, garlic powder, salt, pepper, and cayenne if using. Stir well and cook for another minute until everything is combined and fragrant.
-
4
Fill & bake
Spoon the turkey and mushroom mixture generously into each pepper half, mounding it slightly. Bake at 400°F for 20–22 minutes until the peppers are tender and the filling is heated through.
-
5
Add the cheese & broil
Remove from the oven and lay a slice of provolone or American cheese over each stuffed pepper. Switch to the broiler on high and return for 2–3 minutes until the cheese is completely melted and starting to bubble and brown at the edges. Watch closely and serve immediately.
- Provolone is the classic Philly choice: It melts beautifully and has a mild, slightly sharp flavor that's authentic to a cheesesteak. American cheese melts even more smoothly and is just as delicious — both are great options.
- Ground turkey is the WeightWise swap: Traditional cheesesteaks use thinly sliced ribeye — ground turkey keeps it lean and on plan while the Worcestershire, mushrooms, and onions deliver the same savory depth. Nobody misses the ribeye.
- Add cayenne: The original recipe includes cayenne as an option and it's a great call — just a pinch adds heat without overwhelming the Philly flavors. Start small and work up to your preference.
- Meal prep: Make the filling ahead and refrigerate for up to 4 days — stuff and bake the peppers fresh when ready to eat for the best texture. The filling reheats in the microwave in 90 seconds.
- This is also great deconstructed: Skip the peppers entirely and serve the Philly turkey and mushroom mixture over cauliflower rice or in romaine lettuce wraps for a different take on the same great filling.