Description
A delightful twist on the classic Philly cheesesteak, these stuffed peppers are hearty, flavorful, and perfect for gatherings.
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb ribeye steak (or sirloin/flank steak)
- 1 cup cremini mushrooms (or button mushrooms)
- 1 large sweet onion
- 1 cup provolone cheese (or cheddar/mozzarella)
- 3 cloves garlic
- Salt and pepper to taste
- Olive oil
- Crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by slicing them in half and removing seeds and membranes.
- Cook the filling by heating olive oil in a skillet, adding sliced onions and mushrooms, and allowing them to soften.
- Add the steak to the pan, season well, and cook until just tender (about 5-7 minutes).
- Stir in minced garlic and cook for another minute. Remove from heat and mix in half of your cheese.
- Stuff the peppers with the filling and top with remaining cheese.
- Bake in a baking dish with a few tablespoons of water at the bottom for 25 minutes covered with foil, then an additional 10-15 minutes uncovered.
- Serve and enjoy with fresh parsley or hot sauce!
Notes
These peppers can be customized with different meats or plant-based alternatives for a vegetarian option. They are also freezer-friendly!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: stuffed peppers, philadelphia, cheesesteak, comfort food, healthy recipe