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Friday, August 4, 2017

Slow Cooker Philly Cheese Steak Stuffed Peppers

This may not be the most appetizing picture I've taken but believe me when I say, it was spot on in taste! Hubby loved it! And I love it without all the bread. 


  • 1 lb lean ground beef
  • 1 onion, diced
  • 1 container of mushrooms
  • 2 tbsp. ketchup
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp. butter
  • 1/2 tbsp. cornstarch
  • 1/2 cup beef stock
  • 3 medium to large green peppers
  • Provolone slices


  1. First, cut off the tops of the peppers and diced them up. Slice the pepper in half so you have "boats". 
  2. Brown the beef until the pink is gone and then remove the beef. You can leave the fat behind or remove it, depending on how lean the beef is, there won't be much. 
  3. Add the butter, onions, mushrooms, and diced green pepper tops. Cook this for a few minutes. 
  4. Add the beef back into the pan. 
  5. I then measured 1/2 cup of beef stock in a measuring cup, added 1/2 tbsp. of cornstarch and mix well to create a slurry. This will thicken your mixture. 
  6. Add the ketchup, Worcestershire sauce, salt, pepper, and broth/cornstarch mix into the pan and mix everything well.  Cook for about 5 minutes. 
  7. Place the "boat" peppers into the slow cooker so they fit.
  8. Scoop the beef mixture into the peppers and set it on low for about 6 hours. 
  9. I like my peppers really soft but you can check them earlier for your preference. 
  10. The last 1/2 hour, throw some provolone cheese on top till it melts. 


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