Italian Steak Stuffed Peppers

Italian Steak stuffed peppers think your favorite Italian sandwich stuffed in a pepper. Who needs bread when you can let the veggies shine!

I am so excited it is finally grilling season and no better way to kick it off than with these stuffed peppers. I love making stuffed peppers because they are such a blank canvas for any flavor. Not only that but a simple way to add in more colors to your day.

For these peppers I was inspired by the antipasto salad and Philly cheesesteak sandwich. Think for these peppers as the sandwich and salad had a baby. Easy, delicious and will become a family favorite.

I grilled up my favorite ribeye from Belcampo ( code SAVOR to save 20%) seasoned it with ground fennel seeds, salt and pepper. You can also use any leftover steak you have as well. Little tip for the steak if you have the time season it the night before and leave it in the fridge uncovered. It helps give the steak a crispy crust and delicious melt in your mouth center.

Then keep the italian these going I a grilled antipasto salad. With artichokes, peppers, onions, herbs and mushrooms. All tossed in a red wine vinaigrette which gives it that italian deli flavor. Mixed it with the steak, stuffed the peppers and topped with cheese.

Now comes to the gooey part the CHEESE! Nothing better than gooey melted cheese for this recipe I used parmesan but feel free to use your favorite melting italian cheeses. The peppers can be made ahead I just recommend if you do make them ahead wait to melt the cheese until you are ready to eat them that way the cheese is fresh.

Get any colored peppers you want ( the more colors the better) and get ready to add these peppers to your meal planning list as I have a feeling the whole family will love them.

Italian Steak Stuffed Peppers

Italian stuffed peppers a healthy unique twist on the philly cheesesteak and antipasto salad.
Prep Time 20 mins
Cook Time 25 mins
Course dinner, lunch, Main Course, mealprep
Cuisine Italian
Servings 6


  • 1 large ribeye steak
  • 1 tsp ground fennel seed
  • 1 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 3 large red, yellow or green bell peppers cut in half seeds removed
  • 2 tbsp avocado oil
  • 1 can artichoke hearts drained
  • 1 small red onion peeled and thickly sliced
  • 1 portabello mushroom
  • 2 tbsp sundried tomatoes in oil chopped
  • 1/4 cup chopped parsley
  • 1/4 cup chopped italian parsley
  • 1 tsp kosher salt
  • 1 tsp lemon zest
  • 1 garlic clove grated
  • 1/4 cup red wine vinegar
  • 1 tsp dried oregano
  • 1/4 cup olive oil
  • 1 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 1 cup organic grated parmesan cheese


  • Pre heat BBQ to medium high. Oil grates to prevent steak and vegetables from sticking.
    Season both sides of steak with fennel, salt and pepper. If you have the time leave it in the fridge uncovered overnight if not let it sit out 30 minutes before grilling. Grill 3-5 minutes per side. NOTE – Don't cook steak all the way as it will cook more when the cheese is melted. Allow the steak to rest 10 minutes then chop into bite sized pieces.
    While the steak is grilling mix the dressing together. Place the vinegar, oil, dried oregano, garlic, salt and pepper in a jar and shake until combined.
    To grill the vegegtables. Place the peppers and mushroom in a large bowl and toss with avocado oil. Grill 2-3 minutes per side. (You want them to cook but not get mushy) Remove from the grill season with salt and set aside.
    Grill the onion and artichokes. These take about 2-3 minutes per side. Again don't over cook them you still want some texture. Remove from the grill and chop along with the mushroom.
    Add the onion, mushroom, artichokes into a bowl and mix in the herbs, sundried tomatoes and lemon zest. Season with salt and pepper. Toss in the dressing and taste adjust seasoning if needed. Add the steak and mix together.
    To stuff the peppers divide the steak filling into the pepeprs and top with cheese. Place on a baking sheet and top with cheese. Place back on the grill to melt the cheese or place under the broiler and bake until chesse is melted.
    Serve right away or store in glass containers for meal later in the week.
Keyword healthydinner, italianfood, lowcarb, mealprep, steak, stuffedpeppers

If you make this recipe I love to here from you!! Happy cooking and don’t forget to eat the rainbow!

Leave a comment

You must be logged in to post a comment.