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Philly Cheesesteak Stuffed Peppers Recipe

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4.3 from 4 reviews

This Philly Cheesesteak Stuffed Peppers recipe transforms classic Philly cheesesteak flavors into a hearty, low-carb, and colorful baked dish. Tender bell peppers are pre-roasted, then stuffed with a savory mixture of ground beef, sautéed mushrooms, onions, garlic, and Italian seasonings, all topped with melty provolone cheese. It's a warm, comforting meal perfect for dinner and packed with vibrant flavors that are sure to please the whole family.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Bell Peppers

  • 5 medium-sized bell peppers (preferably red, yellow, or orange), 3 cut in half lengthwise, 2 sliced into thin strips then cut in half

Beef and Vegetables

  • 1 pound lean ground beef (90-93% lean)
  • 16 ounces white button mushrooms, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon garlic powder
  • 2 tablespoons dried Italian seasoning
  • 1/3 cup fresh parsley, chopped, plus more for garnish

Liquids and Seasonings

  • 2 tablespoons olive oil
  • 1/2 cup beef stock
  • 3 tablespoons Worcestershire sauce
  • Salt and pepper to taste (about 1 teaspoon each during cooking, plus more as needed)

Cheese

  • 6 slices provolone cheese

Instructions

  1. Preheat and Prep Peppers: Preheat your oven to 400°F. Cut three bell peppers in half lengthwise and remove seeds and membranes. Arrange them cut side up in a baking dish, then bake for 15 minutes. Remove and set aside. Lower oven temperature to 375°F.
  2. Sauté Mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms, season with salt and pepper, and cook for 6-8 minutes until they release liquid and begin to brown. Remove mushrooms and set aside.
  3. Cook Onions and Seasonings: Reduce heat to medium, add remaining 1 tablespoon olive oil to the skillet, then cook chopped onion until softened, about 5-6 minutes. Stir in garlic powder, Italian seasoning, and minced garlic; cook an additional 1 minute until fragrant.
  4. Cook Ground Beef and Peppers: Turn heat back to medium-high. Add ground beef and sliced bell peppers to the pan, along with 1 teaspoon salt and pepper. Saute and break up the meat, cooking until beef is browned and cooked through, about 6-8 minutes. Stir occasionally for even cooking.
  5. Add Mushrooms and Liquids: Return the cooked mushrooms to the skillet. Pour in beef stock, Worcestershire sauce, and add chopped parsley. Cook mixture on medium heat for 5 minutes to meld flavors. Taste and adjust salt and pepper if needed. Remove from heat and let sit for 3 minutes.
  6. Stuff Peppers: Spoon the beef mixture into each pre-roasted bell pepper half, pressing down gently to pack the filling evenly.
  7. Bake Stuffed Peppers: Cover the baking dish with foil and bake in the oven at 375°F for 20 minutes, until peppers are tender.
  8. Add Cheese and Finish Baking: Remove foil and top each stuffed pepper with a slice of provolone cheese. Return to oven and bake for 5 more minutes until cheese is melted and bubbly. Garnish with additional chopped parsley and serve warm.

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • For a cheesier version, feel free to add more slices of provolone or sprinkle mozzarella on top.
  • Use bell peppers of different colors for a vibrant presentation.
  • Store leftovers in an airtight container and refrigerate for up to 3 days; reheat in the oven to maintain texture.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/philly-cheesesteak-stuffed-peppers-recipe/