Description
Bell peppers filled with a savory mixture of steak, cheese, and vegetables, inspired by the classic Philly Cheesesteak.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 pound thinly sliced steak (such as ribeye or sirloin)
- 1 large onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 4 slices provolone cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- Heat olive oil in a large skillet over medium-high heat. Add onion and mushrooms and cook until softened, about 5-7 minutes.
- Add steak to the skillet and cook until browned and cooked through. Season with salt and pepper.
- Stuff each bell pepper half with the steak mixture.
- Top each stuffed pepper with half a slice of provolone cheese.
- Place stuffed peppers in a baking dish and bake for 20-25 minutes, or until peppers are tender and cheese is melted and bubbly.
Notes
- You can use other types of cheese, such as cheddar or mozzarella.
- Feel free to add other vegetables like green peppers or jalapeños for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg