I noticed pictures on Pinterest of stuffed Philly cheeseteaks and, being a lover of grilled food and stuffed peppers, I decided I could make my own (vegetarian) version. If you love Philly cheesesteaks and aren’t vegetarian, you might want to stop reading now. Although, I had two non-vegetarians try it, and both were impressed.
This vegetarian version is packed with rich mushrooms, sauteed onions and two thick slices of cheese all stuffed in half a green pepper. That is pretty much it, what is not to love? So cheesy and umami and super simple and quick to make.
Vegetarian green pepper stuffed Philly cheesesteak
Makes 4 half peppers
- 2 round green peppers, cut in half and ribs and seeds removed
- 1 tablespoon oil
- 1 small onion, sliced
- 12 ounces mushrooms, sliced
- 1 garlic clove, minced
- Salt and pepper
- Liquid smoke
- Soy sauce (gluten-free)
- 8 medium-to-thick slices provolone cheese
- Heat oil over medium heat. Add onion and mushrooms. Sautee for 10 minutes.
- Add garlic, salt and pepper to taste and a few drops each liquid smoke and soy sauce for flavor. Sautee onion and mushrooms another 10 to 20 minutes until caramelized.
- Preheat oven to 400°.
- Put each green pepper on a cookie sheet. Put one slice of cheese in each pepper. Fill each pepper with the onion and mushroom mixture. The peppers may be overflowing a little, but that’s ok. Place another slice of cheese on top.
- Bake for 15 to 20 minutes, until the cheese is browned.