Philly cheesesteak stuffed peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.
Origin of the Stuffed Bell Pepper
Stuffed peppers in American cuisine is a dish where bell peppers (often the green, yellow, orange, and red varieties) are typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, herbs, and spices (especially paprika and parsley) and cheese. Recipes vary but often include hollowing out the peppers, boiling them, stuffing them, covering them with cheese, and baking or alternatively cooking them on the stove top at a slow simmer in canned tomato sauce until the peppers are soft. A sauce may be served with them, often a tomato sauce, but this, too, varies greatly.
Try our Undone Stuffed Bell Peppers
Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 bell peppers
- 1 tbsp vegetable oil
- 1 large onion sliced
- 16 oz cremini mushrooms sliced
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 1/2 lb sirloin steak thinly sliced
- 2 tsp italian seasoning
- 16 slices provolone cheese
- freshly chopped parsley for garnish
Instructions
- Preheat oven to 325 degrees
- Place peppers in a large baking dish and bake until tender, 30 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
- Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
- Garnish with parsley before serving.
