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Savory Philly Cheesesteak Stuffed Peppers

Philly cheesesteak stuffed peppers - featured image
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A comforting and clever twist on the classic Philly cheesesteak, stuffed into colorful bell peppers with savory ground beef, sautéed onions, and melted provolone cheese. Perfect for a quick, hearty weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 slices provolone cheese (about 4 ounces)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: 4 hoagie rolls (for serving on the side)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds and membranes. Set aside the tops for chopping if desired.
  3. Heat olive oil over medium heat in a skillet. Add chopped onion (and chopped pepper tops if using) and cook until softened and lightly caramelized, about 5-7 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
  5. Increase heat to medium-high and add ground beef. Break it up and cook until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
  6. Stir in Worcestershire sauce, salt, and pepper. Cook for another 1-2 minutes to meld flavors. Adjust seasoning as needed.
  7. Spoon the beef mixture evenly into each hollowed pepper, packing gently but not overfilling.
  8. Lay 2 slices of provolone on top of each stuffed pepper, covering the filling completely.
  9. Place the stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes.
  10. Remove foil and bake for another 5-7 minutes until the cheese is bubbly and slightly golden.
  11. Let the peppers rest for 5 minutes before serving to allow juices to settle.

Notes

Avoid overcrowding the pan when cooking beef to ensure proper browning. Drain excess fat to prevent greasy filling. Preheat oven fully for tender but firm peppers. Tent peppers with foil if cheese browns too quickly. For softer peppers, parboil for 3 minutes before stuffing. Cheese slices melt better than shredded cheese for a neat topping.

Nutrition

Keywords: Philly cheesesteak, stuffed peppers, ground beef, provolone cheese, easy dinner, weeknight meal, low-carb, gluten-free

Find it online: https://realityeats.com/savory-philly-cheesesteak-stuffed-peppers-recipe-easy-and-perfect-for-dinner/