Philly Cheesesteak Loaded Stuffed Peppers
This recipe combines the delicious flavors of a classic Philly cheesesteak with the wholesome goodness of bell peppers. The stuffed peppers are filled with seasoned ground beef, sautéed onions, and topped with melted cheese for a satisfying dish that is both hearty and nutritious.
Equipment
- 1 oven
- 1 baking dish
- 1 skillet
- 1 cutting board
- 1 aluminum foil
Ingredients
- 4 large bell peppers Any color
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup provolone cheese, shredded
- 1 tablespoon olive oil
- chopped parsley For garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Stir in the salt, black pepper, Worcestershire sauce, and mix well. Remove from heat.
- Fill each bell pepper with the beef and onion mixture, packing it in tightly.
- Sprinkle the shredded provolone cheese generously on top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
Feel free to mix in other toppings such as sautéed mushrooms or jalapeños for added flavor.
You can substitute ground beef with ground turkey or a plant-based meat alternative for a lighter version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.