When I was a kid I was OBSESSED with Philly cheesesteak sandwiches. My dad and I used to go to our local spot so often that the employees new my name. Once they held a raffle for a Philly cheesesteak stuffed animal and “I won”, but I am pretty sure they just told me I won because I was there most loyal customer. So, yes, I did sleep with a Philly Cheesesteak stuffed animal in my younger years…. not weird at all. 

Anyways, when I became vegetarian my freshman year of high school it was one of the first dishes I learned to replicate. I still make that recipe to this day but I thought I would throw a fun spin on it by flipping the sandwich inside out and putting the bread on the inside of Vegetarian Philly Cheesesteak Stuffed Peppers.

Philly Cheesesteak Stuffed Peppers

Ingredients

• 2 Tbsp Olive oil 
• 1 Small onion thinly, sliced 
• 2 Medium Bell peppers 
• 2 cups sour dough, cubed
• 2 portobellos, sliced 
• 2 cloves garlic, minced 
• 1 tsp soy sauce 
• 1 tbsp flour 
• 1/2 cup Vegetable broth 
• 3 tbsp cream cheese 
• 4 slices Mozzarella cheese 
• 1/2 tsp salt

Ingredients

• 2 Tbsp Olive oil 
• 1 Small onion thinly, sliced 
• 2 Medium Bell peppers 
• 2 cups sour dough, cubed
• 2 portobellos, sliced 
• 2 cloves garlic, minced 
• 1 tsp soy sauce 
• 1 tbsp flour 
• 1/2 cup Vegetable broth 
• 3 tbsp cream cheese 
• 4 slices Mozzarella cheese 
• 1/2 tsp salt 

Instructions

1. Preheat the oven to 425
2. Spray 2 cups sourdough with cooking oil and toss with salt and pepper. Place in the oven and toast for 10 minutes or until crunchy like croutons. 
3. Slice the Peppers in half, lengthwise. Remove the seeds and  white pith. 
4. Place the peppers in the oven and let cook for 20-25 minutes. 
5. While the peppers are cooking heat 1 Tbsp oil in a large pan over medium high heat. Add onions and 1/4 tsp of salt and cook 5-6 minutes until they start to turn translucent. 
6. Add the Portobellos and another 1/4 tsp of salt and let cook 4 more minutes. 
7. Add garlic and cook for 1 more minute. 
8. Turn the heat to low and add the crunchy bread cubes and soy sauce then mix everything together. 
9. Add the flour and toss to coat the vegetable and bread mixture. Add 1/2 cup vegetable broth and mix. 
10. Add cream cheese and stir over low to medium heat until the cheese has melted and formed a sauce with the broth. 
11. Place the filling into the par-cooked peppers and top each half with 1 slice of Mozzarella cheese. 
12. Place the peppers back into the oven and let cook for 10 minutes or until the cheese has melted and the peppers have softened. 

Tips:

• Stale bread works wonders in this recipe so make this to use up any old bread and reduce food waste. 
• Feel free to add in some beefless strips at the same time as the portobellos to add extra protein to this recipe. 
• If you leave out the bread and add sliced bell peppers the filling mixture can be used in a hoagie roll to make a more classic vegetarian Philly cheesesteak.