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Vegan Philly Cheesesteak Stuffed Peppers

Course Main Course

Ingredients
  

  • 2-3 bell peppers
  • 8  slices of vegan provolone
  • 5 tbsp olive oil divided
  • 1 medium yellow onion thinly sliced
  • 1 garlic clove minced
  • 1 green pepper sliced into long strips
  • 2 tsp vegan butter
  • 10 oz oyster or baby portobello mushrooms
  • 1/4 tsp paprika
  • 1 1/4 onion powder
  • 1 1/4  garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 1 tsp vegan Worcestershire

Instructions
 

  • Preheat oven to 425 F
  • In a large pan, heat 2 tablespoons of olive oil over medium heat.
  • Add the onion and sauté for about 3 minutes until translucent.
  • Add the garlic and cook for about 2 minutes, until fragrant.
  • Add the green pepper. Stir and sauté for about 5 minutes until tender.
  • Transfer the sautéed vegetables to a bowl and set aside.
  • Melt the vegan butter in the pan.
  • Add the mushrooms and stir to coat in the butter.
  • Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
  • Add the green pepper, onion, and garlic mixture back to the pan and stir.
  • Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
  • Remove the mixture from heat and set it aside
  • Cut the top of the bell peppers off and clean out the inside. Line two slices of cheese on the inside of each pepper, fill them with the mushroom and veggie mixture, cover with another slice of cheese if desired.
  • Bake stuffed peppers at 425℉ for 35 minutes or until peppers are soft