Description
Bell peppers stuffed with delicious Philly cheesesteak filling.
Ingredients
- 4 large bell peppers
- 1 pound thinly sliced steak (ribeye or sirloin)
- 1 large onion, sliced
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 4 slices provolone cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak and cook until browned. Remove steak and set aside.
- Add onion and mushrooms to the same skillet and cook until softened.
- Return steak to the skillet. Season with salt and pepper.
- Stuff each bell pepper half with the steak mixture.
- Top each stuffed pepper with a slice of provolone cheese.
- Place stuffed peppers in a baking dish.
- Bake for 20-25 minutes, or until peppers are tender and cheese is melted and bubbly.
Notes
- You can use any color of bell peppers.
- Feel free to add other vegetables like green peppers or jalapeños for extra flavor.
- Serve with a side salad or crusty bread.
Nutrition
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