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Crockpot Philly Cheesesteak Stuffed Peppers

Warm, comforting, and utterly satisfying, these Crockpot Philly Cheesesteak Stuffed Peppers give you all the savory goodness of a classic cheesesteak without the bread. Packed with seasoned beef, onions, mushrooms, and gooey provolone, they’re perfect for weeknights, meal prep, or cozy weekend dinners. If you’re trimming carbs or just want an easy, hands-off supper, this one-pot slow-cooker version is a winner — and you can find more low-carb crockpot ideas in this low-carb crockpot dinners collection.

Why make this recipe
This recipe stands out because the slow cooker turns peppers tender while infusing the filling with deep, melded flavors; it’s less prep than sandwiches but every bit as satisfying. It’s also versatile — swap cheeses or seasonings and make it your own — and it’s a great way to get vegetables into a hearty meal without fuss.

Step-by-Step Guide to Making Crockpot Philly Cheesesteak Stuffed Peppers

Overview
These stuffed peppers are assembled quickly and finished slowly in the crockpot, which makes them an ideal option when you want dinner ready with minimal attention. Below you’ll find the ingredient list, the exact directions, and expanded step-by-step notes to help you get the best texture and flavor from each component.

Ingredients

4 large bell peppers
1 pound ground beef
1 onion, diced
1 cup mushrooms, sliced
1 cup shredded provolone cheese
1 cup beef broth
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian seasoning

Directions

Cut the tops off the bell peppers and remove the seeds.
In a skillet, brown the ground beef with the diced onion and sliced mushrooms until fully cooked.
Stir in the garlic powder, salt, pepper, and Italian seasoning.
Stuff the mixture into each bell pepper and place them in the slow cooker.
Pour the beef broth around the peppers.
Cook on low for 6–8 hours or until the peppers are tender.
In the last 30 minutes of cooking, sprinkle shredded provolone cheese on top of each pepper and cover until the cheese melts.
Serve hot and enjoy!

Expanded step-by-step notes and tips

Preparing the peppers: Choose peppers that sit flat so they won’t tip in the slow cooker. If the bottoms are rounded, trim a very small slice off the base (without cutting into the cavity) so they stand upright. Reserve pepper tops for roasting or for a pretty presentation if you like.
Browning the filling: Browning the ground beef until it gets some color (a few browned bits) adds depth. Cook the onions and mushrooms with the meat so they release moisture and caramelize slightly — that builds flavor that the slow cooker will amplify.
Seasoning: The garlic powder, salt, pepper, and Italian seasoning are a simple baseline. Taste the filling before stuffing (careful, it will be hot) and adjust — add a splash of Worcestershire sauce for umami or a pinch of red pepper flakes for heat.
Layering: Stuff the peppers generously but don’t overpack. A little space at the top allows heat to circulate and the cheese to melt nicely without making the filling dense.
Slow-cooker placement: Place peppers snugly in the crockpot upright. If there’s extra filling, you can spoon it around the peppers or into a small bowl alongside for serving.
Broth: Pour beef broth around the peppers, not over the filling, to keep the tops from getting soggy while still infusing the peppers with moisture and flavor.
Cheese finish: Adding provolone in the last 30 minutes ensures it melts and becomes gooey rather than getting rubbery.

How to store Crockpot Philly Cheesesteak Stuffed Peppers

Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C) or below.
Freeze: For longer storage, wrap individual peppers tightly and freeze for up to 2–3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes (covered) or microwave on medium power until heated through. If frozen, reheat from thawed state; add a splash of beef broth or water to keep them moist.

Serving Suggestions for Crockpot Philly Cheesesteak Stuffed Peppers

Classic plate: Serve with a simple green salad and roasted potatoes or cauliflower rice for a low-carb option.
Toppings bar: Offer sliced pickled jalapeños, extra provolone, sautéed bell pepper strips, or a drizzle of steak sauce so guests can customize.
Sandwich-style side: Pair with toasted hoagie rolls on the side for anyone who wants the cheesesteak experience with bread — spoon some filling out of a pepper onto the roll for a hybrid meal.
Family-style: Place the whole peppers on a platter with lemon wedges and fresh parsley for color and brightness.

Tips to make Crockpot Philly Cheesesteak Stuffed Peppers (Q&A style)
Q: How do I keep the filling from getting watery?
A: Make sure to brown off excess liquid after cooking the mushrooms and onions with the beef. Mushrooms in particular release water; cooking them long enough to reduce that moisture will help the final texture.

Q: Can I use something other than ground beef?
A: Yes—thinly sliced ribeye or flank steak can be sautéed and used for a more authentic Philly texture, but be careful not to overcook it before stuffing since slow cooking will continue to tenderize it.

Q: Will the peppers get too soft in the slow cooker?
A: On low for 6–8 hours most bell peppers become tender but hold their shape. If you prefer a firmer pepper, cook on low for the shorter end of the range or check at 4–5 hours.

Q: How do I prevent the cheese from getting oily?
A: Add the provolone only during the final 20–30 minutes and cover the slow cooker so the cheese melts gently. Using higher-quality provolone with moderate fat content helps, too.

Variation (if any)

Low-carb swap: Replace regular provolone with part-skim or a high-melt low-carb cheese if you’re watching calories or fat; omit the hoagie roll and serve over cauliflower rice for a keto-friendly plate.
Meat alternatives: Use ground turkey or a blend of ground pork and beef for a different flavor profile; season more aggressively with Worcestershire and smoked paprika to keep the savory punch.

FAQs
Q: Can I prep these ahead and freeze them before cooking?
A: Yes — you can assemble the peppers, wrap them individually, and freeze before cooking. When ready to cook, thaw in the refrigerator overnight and then place in the slow cooker with broth; you may need to reduce the cook time slightly.

Q: Are these peppers gluten-free?
A: The basic recipe is gluten-free if you use gluten-free beef broth and check any seasoning blends for hidden gluten. Always verify labels on packaged ingredients.

Q: How can I add more veggies to the filling?
A: Finely diced zucchini, shredded carrots, or spinach (squeezed dry) can be mixed into the filling. Sauté them with the onion and mushrooms to remove excess moisture before combining with the beef.

Q: What if I don’t have a slow cooker?
A: You can bake these in a 375°F (190°C) oven for 35–45 minutes covered, then uncover and top with cheese for an additional 10 minutes until peppers are tender and cheese is melted.

Q: Can I make these in a pressure cooker?
A: Yes — use a trivet and about 1 cup of broth, cook on high pressure for 8–10 minutes (depending on pepper size), then quick release and top with cheese for a few minutes to melt.

Notes on ingredient swaps and nutrition

Cheese alternatives: Swiss, mozzarella, or cheddar can be used, though provolone is closest to the Philly cheesesteak flavor profile.
Lower sodium: Use low-sodium beef broth and reduce added salt, then adjust to taste at the end.
Extra herbs: Fresh thyme or oregano stirred into the filling right before stuffing freshens the flavor and pairs nicely with the Italian seasoning.

How to make this for a crowd

Multiple crockpots: If cooking for a larger group, use two slow cookers and distribute peppers evenly so they cook at the same rate.
Bake in pans: Alternatively, line halved bell peppers in sheet pans and bake in a large oven. Increase seasoning and keep an eye on timing to prevent over-softening.

Make-ahead and meal prep tips

Reheat strategy: For lunches, reheat a single pepper in the microwave for 2–3 minutes, or slice and pan-fry to crisp the edges and refresh the texture.
Freezer meals: Freeze individual peppers in single-serve containers for quick work-day meals. Thaw overnight and bake covered at 350°F (175°C) until heated through to preserve texture.

Troubleshooting common issues

Soggy peppers: Reduce liquid, cook for less time, or brown the filling more thoroughly. You can also remove the peppers from the crockpot and drain excess accumulated liquid before serving.
Bland filling: Increase aromatics — add minced garlic, onion powder, or a splash of Worcestershire or soy sauce to deepen umami.
Filling falling out: Pack a bit tighter or use a scoop to mound the filling so it stays in place. Serve with a spatula if the peppers become very tender and may collapse slightly.

Pairings and wine suggestions

For a casual dinner: Serve with a crisp lager or pale ale to cut through the richness.
For wine lovers: A medium-bodied red like a Grenache or Chianti can stand up to the beef and melted cheese without overpowering the peppers.

Safety and handling

Food safety: Ensure ground beef is cooked to an internal temperature of 160°F (71°C) before stuffing if you want to eliminate any food-safety concerns; the slow cooker step also helps ensure doneness. Always refrigerate leftovers within two hours of cooking.

Final plating ideas

Rustic: Plate whole peppers on a wooden board with a scattering of fresh parsley and a small ramekin of pickled peppers on the side.
Family style: Hollow out the peppers slightly and arrange them in a shallow casserole dish, spoon any extra juices over the top, and garnish with minced chives.

FAQs (bold-style)
Can I use frozen peppers?
No — frozen peppers release too much water and will become overly soggy in the slow cooker. Use fresh peppers for the best texture.

Is provolone necessary?
Not strictly. Provolone offers a classic cheesesteak flavor, but mozzarella or Swiss will melt well and make tasty alternatives.

How long will leftovers keep in the freezer?
Stored properly, frozen stuffed peppers will keep 2–3 months for best quality.

Conclusion

Crockpot Philly Cheesesteak Stuffed Peppers are an easy, comforting way to enjoy the flavors of a cheesesteak without the bread and with minimal hands-on time. For a low-carb take and inspiration on similar slow-cooker dishes, this recipe pairs well with other family-friendly crockpot ideas like those featured in Crock Pot Philly Cheesesteak Stuffed Peppers (Low Carb) – Recipes That Crock, and if you want an alternate slow-cooker stuffed pepper method with different seasoning and assembly ideas, check out Slow Cooker Stuffed Peppers – I Wash You Dry.