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Philly Cheesesteak Stuffed Bell Peppers

philly cheesesteak stuffed bell peppers - featured image
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A comforting and lighter twist on the classic Philly cheesesteak sandwich, featuring melty cheese, tender beef, and caramelized onions stuffed inside sweet roasted bell peppers.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 lb ground beef (80/20 fat ratio)
  • 1 medium onion, finely chopped (yellow or white)
  • 2 cloves garlic, minced
  • 6 oz provolone cheese, sliced or shredded
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • Optional: ½ cup sliced mushrooms (cremini recommended)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off each bell pepper and carefully remove the seeds and membranes. Trim the bottom slightly if needed so they stand upright, but do not cut through the bottom. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté for 3-4 minutes until softened and slightly translucent.
  4. Add minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
  5. Add ground beef to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through. If using mushrooms, add them with the beef to soften and brown.
  6. Season the beef mixture with Worcestershire sauce, salt, and pepper. Stir well and taste to adjust seasoning.
  7. Remove the skillet from heat and let the mixture cool slightly.
  8. Fill each bell pepper generously with the beef mixture, pressing down lightly to pack it in.
  9. Top each stuffed pepper with provolone cheese slices, covering the filling completely.
  10. Place the peppers upright in a baking dish. Cover loosely with foil to trap steam and prevent the cheese from burning.
  11. Bake for 25 minutes, then remove the foil and bake for an additional 5-7 minutes until the cheese is bubbly and slightly golden.
  12. Remove from oven and let rest for 5 minutes before serving.

Notes

Use firm, fresh bell peppers without soft spots. Do not overstuff the peppers to prevent tipping or spilling. Let the beef brown undisturbed for better flavor. Rest the stuffed peppers after baking to meld flavors and avoid burns. For a lighter option, use lean ground turkey or chicken. Check Worcestershire sauce for gluten if needed. Reheat leftovers in the oven covered with foil to maintain moisture; avoid microwaving to prevent sogginess.

Nutrition

Keywords: Philly cheesesteak, stuffed bell peppers, comfort food, easy dinner, ground beef, provolone cheese, gluten-free, weeknight meal

Find it online: https://prismtaste.com/philly-cheesesteak-stuffed-bell-peppers-recipe-easy-comfort-food-idea/