Philly Cheesesteak Stuffed Peppers Recipe
This Philly Cheesesteak Stuffed Peppers recipe is a flavorful twist on the classic Philly cheesesteak sandwich, combining tender beef, sautéed mushrooms, and onions stuffed inside green bell peppers, topped with melted provolone cheese. Baked until bubbly and golden, these stuffed peppers make a delicious and satisfying meal that’s perfect for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 3 stuffed peppers (serves 3) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables
- 3 green bell peppers
- 1 lb mushrooms
- 1 onion
Meat and Cheese
- 1 lb beef, sliced into thin strips
- 12 slices Provolone cheese
Other
- Oil, for cooking
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Slice the beef into thin strips. Clean and slice the mushrooms. Dice the onion. Preheat the oven to 400℉ (200℃).
- Brown the Veggies: Heat oil in a deep skillet over medium heat. Add mushrooms and cook until slightly browned, about 5-7 minutes. Add diced onions and cook until golden brown, about 5 minutes. Remove the mixture from the skillet and set aside.
- Brown the Beef: In the same skillet, add a little more oil if needed and brown the sliced beef over medium-high heat until cooked through and slightly caramelized, about 6-8 minutes.
- Combine Ingredients: Return the cooked mushroom and onion mixture to the skillet with the beef. Season the combined mixture with salt and pepper to taste. Stir well to combine and heat through.
- Prepare Peppers: Slice the tops off the green bell peppers and remove the seeds and membranes carefully. Line the inside bottom of each pepper with one slice of provolone cheese.
- Stuff the Peppers: Fill each pepper with the beef and veggie mixture. Top each filled pepper with another slice of provolone cheese.
- Bake: Place the stuffed peppers upright in a baking dish. Bake in the preheated oven at 400℉ for 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Notes
- Ensure the beef is sliced thin for quick and even cooking.
- You can substitute provolone with mozzarella or cheddar cheese if preferred.
- To make cleanup easier, line the baking dish with foil before placing the stuffed peppers inside.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- For extra flavor, add garlic or green peppers to the sautéed veggies.
Keywords: Philly cheesesteak, stuffed peppers, beef stuffed peppers, baked stuffed peppers, comfort food
