Philly Cheesesteak Loaded Stuffed Peppers
These Philly Cheesesteak Loaded Stuffed Peppers are a delightful twist on the classic sandwich, combining the flavors of beef, cheese, and peppers in a convenient, healthy package. Perfect for a hearty meal that’s both satisfying and colorful.
Equipment
- 1 baking dish
- 1 large skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 aluminum foil
Ingredients
- 4 large bell peppers any color
- 1 pound beef sirloin thinly sliced
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 cup mushrooms sliced
- 1 cup provolone cheese shredded
- 1 tablespoon Worcestershire sauce
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they are tender.
- Increase the heat to medium-high and add the sliced beef sirloin. Season with salt, pepper, and Worcestershire sauce. Cook until the beef is browned and cooked through, about 5-6 minutes.
- Remove the skillet from the heat and stir in half of the provolone cheese until melted.
- Spoon the beef and cheese mixture into each bell pepper until well-stuffed.
- Top each stuffed pepper with the remaining provolone cheese and cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and golden.
- Let the peppers cool slightly before garnishing with fresh parsley, if desired, and serve hot.
Notes
Feel free to substitute ground beef or chicken if preferred.
Add jalapeños or hot sauce for a spicy kick.
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven.