Description
Bell peppers stuffed with the classic flavors of a Philly cheesesteak.
Ingredients
Scale
- 4 large bell peppers, any color
- 1 pound thinly sliced beef sirloin or ribeye
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1 clove garlic, minced
- Salt and black pepper to taste
- 8 ounces provolone cheese, sliced or shredded
Instructions
- Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes. Place peppers in a baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 5-7 minutes.
- Add mushrooms and cook until browned and liquid is evaporated, about 5-7 minutes.
- Add beef to the skillet and cook until browned. Drain off excess fat.
- Stir in minced garlic, salt, and pepper.
- Spoon the beef mixture into the bell pepper halves.
- Top each stuffed pepper half with provolone cheese.
- Bake for 20-25 minutes, or until peppers are tender and cheese is melted and bubbly.
Notes
- You can use pre-sliced steak for cheesesteaks to save time.
- Adjust the amount of cheese to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg