Philly Cheesesteak Stuffed Peppers
A delicious fusion of the classic Philly cheesesteak and stuffed peppers, filled with seasoned beef, sautéed onions, mushrooms, and gooey provolone cheese.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 4 large bell peppers
- 1 pound thinly sliced beef (such as ribeye)
- 1 medium onion, diced
- 1 cup mushrooms, sliced
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds.
- Sauté the onions and mushrooms in a skillet with olive oil over medium heat.
- Cook the beef in the skillet until nicely browned, seasoning with salt, pepper, garlic powder, and Worcestershire sauce.
- Stuff each bell pepper with the beef mixture and top with shredded provolone cheese.
- Prepare the baking dish with the stuffed peppers upright and pour water at the bottom.
- Bake covered for 25 minutes, then uncover and bake an additional 10 minutes until cheese is bubbly.
- Serve the stuffed peppers hot.
Notes
These stuffed peppers can be customized with different vegetables or cheeses. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg