Tempeh Cheesesteak Stuffed Bell Peppers

gluten freevegetarian
Tempeh Cheesesteak Stuffed Bell Peppers

If you love Philly cheesesteaks but are vegetarian or wanting to incorporate more plant based meals into your diet, these cheesesteak stuffed bell peppers are for you! These combine all the famous flavors of cheesesteaks, without the bread! 

Tempeh Cheesesteak Stuffed Bell Peppers

These Cheesesteak Stuffed Bell Peppers originally appeared in my Inspiralized & Beyond cookbook and are made traditional-style, with meat (steak, to be specific.) They have all the flavors of a cheesesteak, without the bread, for those of you wanting to either with a gluten allergy or those of you who are low carb or just wanting something fun and new!

Tempeh Cheesesteak Stuffed Bell Peppers

When I first discovered cheesesteaks, I was in high school, with my high school boyfriend. He was originally from the Philadelphia area (he moved to our high school our freshman year) and he took me to Philly once and we had the whole Pat’s and Gino’s taste test thing. I immediately thought, if there was less bread and more filling, it would be even better!

I’m one of those people that loves bread and sandwiches, but if it’s a big slab of bread, the fillings get lost in each bite and it’s not as enjoyable. I eat a pretty high carb diet, but certain foods (especially sandwiches) are better off with the fillings playing more of a roll than the, well, roll.

Tempeh Cheesesteak Stuffed Bell Peppers

These cheesesteaks are also vegetarian, by using tempeh sliced and cooked to “resemble” steak (and by resemble, I just mean consistency wise and as a protein source.) I’ve recently fallen in love with tempeh after making this vegetarian tempeh lasagna, and I knew these cheesesteaks from my cookbook were going to taste so good with it!

Bell peppers, onions, provolone cheese, and well seasoned tempeh are all you need to recreate this classic meat-y sandwich! You’ll be pleasantly surprised how well this satisfies your cheesesteak craving. And fi you’re not low carb or gluten-free and just want to make these, serve it with some crusty bread on the side!

Tempeh Cheesesteak Stuffed Bell Peppers



Serves 6-8 halves (3-4 servings)

Tempeh Cheesesteak Stuffed Bell Peppers

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 3-4 green bell peppers, halved and seeded (3 large or 4 medium)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large white onion, peeled and sliced (or spiralized with Blade A and chopped)
  • 1 pound cremini mushrooms, sliced
  • salt and pepper
  • 1 (8oz) package of tempeh, sliced into thin strips
  • 1 teaspoon steak seasoning (or use ¼ teaspoon of paprika)
  • 8 slices of provolone cheese


  1. Preheat the oven to 400 degrees. Coat a large baking dish with cooking spray.
  2. Place the bell peppers in the prepared baking dish and bake until tender, 15 to 20 minutes. Remove from the oven, set aside, and turn the broiler to high.
  3. While peppers roast, heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, garlic, onion, and mushrooms, season with salt and pepper and cook until vegetables are slightly softened, about 5 minutes. Add the tempeh and season with steak seasoning, salt, and pepper. Cook for 5 more minutes to let seitan crisp up. Remove from heat.
  4. Stuff the tempeh and vegetable mixture carefully into each bell pepper half. Top each with a slice of provolone. Return to the oven and let cook until the cheese is melted and bubbling, about 5 minutes. Serve immediately.

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Anonymous says:
jjjjj Nice blog to follow while preparing recipes.Thank you so much for sharing with us.
Meaghan says:
Of course! You're so welcome!
PL says:
Tempeh (in the title) or Seitan (in the ingredients)? They are very different. Thanks!
Meaghan says:
It's Tempeh! Thank you for seeing that! It has been fixed.
Anonymous says:
Fyi it still says seitan in step 3 of the directions :)
Meaghan says:
Great catch! Thanks!

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