Description
A hearty and wholesome meal that captures the classic flavors of a Philly cheesesteak in vibrant, stuffed bell peppers.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb steak, sliced thinly (ribeye or sirloin)
- 1 cup onions, sliced (yellow or white)
- 1 cup green bell peppers, sliced
- 1 cup mushrooms, sliced
- 2 cups shredded provolone cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- In a skillet, heat the olive oil over medium heat.
- Toss in the onions, green peppers, and mushrooms. Sauté until they’re softened, about 5-7 minutes.
- Add the sliced steak to the skillet and cook until browned, seasoning with salt and pepper.
- Stuff each bell pepper with the savory steak and veggie mixture, packing it tightly.
- Generously top each stuffed pepper with shredded provolone cheese.
- Place them upright in a baking dish, cover with foil, and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.
- Serve hot, and enjoy every cheesy, meaty bite!
Notes
For a vegetarian twist, substitute the steak with mushrooms or a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Philly cheesesteak, stuffed peppers, quick dinner, family-friendly, comfort food