Philly Cheesesteak Inspired Stuffed Bell Peppers

Name: Philly Cheesesteak Inspired Stuffed Bell Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 large Bell peppers (any color), halved lengthwise and seeded; 1 tbsp Olive oil, plus more for drizzling; 1 large Yellow onion, thinly sliced; 8 oz Cremini mushrooms, sliced; 1 lb Shaved beef steak (e.g., ribeye or sirloin, very thinly sliced); 2 cloves Garlic, minced; 1/2 cup Beef broth; 1 tsp Garlic powder; 1/2 tsp Black pepper; Salt To taste; 6 slices Provolone cheese

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Enjoy the classic flavors of a Philly Cheesesteak in a comforting, baked form with these delicious stuffed bell peppers. Vibrant bell peppers are roasted until tender, then filled with a robust mixture of thinly sliced beef, sweet caramelized onions, and earthy mushrooms. A generous layer of melted provolone cheese bakes on top, creating a gooey, savory topping that perfectly complements the hearty filling. It's a satisfying and flavorful main dish perfect for a family dinner.

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Philly Cheesesteak Inspired Stuffed Bell Peppers

Prep Time20 min

Cook Time45 min

Servings4 servings

DifficultyMedium

Equipment

Baking sheetLarge skilletSpatula

Instructions

1
Preheat oven to 375°F (190°C). Place bell pepper halves cut-side up on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes until slightly softened.
2
While peppers bake, heat 1 tbsp olive oil in a large skillet over medium heat. Add thinly sliced onion and cook, stirring occasionally, for 8-10 minutes until softened and caramelized. Add sliced mushrooms and cook for another 5-7 minutes until they release their liquid and brown.
3
Increase heat to medium-high. Add shaved beef to the skillet and cook quickly, breaking it apart with a spoon, until browned, about 3-5 minutes. Stir in minced garlic, garlic powder, and black pepper, cooking for 1 minute more.
4
Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Let the liquid simmer and reduce slightly for 2-3 minutes. Remove from heat and taste, adjusting salt if needed.
5
Carefully fill each pre-baked bell pepper half with the beef and vegetable mixture. Top each filled pepper with a slice of provolone cheese, tearing it if necessary to fit.
6
Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. Serve hot.

Nutrition

Calories490 kcal

Protein38g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use ground beef instead of shaved steak?

Yes, you can substitute 1 lb of lean ground beef. Brown it well and drain any excess fat before adding the onions and mushrooms. The texture will be different from a traditional cheesesteak, but still delicious.

What if I don't like mushrooms?

You can simply omit the mushrooms. If you want to replace them, green bell peppers or even jalapeños (for a spicy kick) could be added with the onions, but adjust cooking time as needed.

How can I prevent the peppers from becoming too watery?

Pre-baking the peppers helps to soften them and release some moisture before filling. Also, ensure the beef mixture has simmered long enough for the broth to reduce, preventing a watery filling.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.