Philly Cheesesteak Stuffed Green Peppers

Philly Cheesesteak Stuffed Green Peppers are a delightful mash-up of two beloved comfort foods: the classic Philly cheesesteak and vibrant bell peppers. The combination is a feast for the senses, offering a satisfying crunch from the peppers, paired perfectly with savory, seasoned beef, sautéed onions, and mushrooms, all melted together under a gooey layer of provolone cheese. Each bite brings a delightful burst of flavor that warms your heart, making it an instant hit at any dinner table.

I first stumbled upon this recipe during a cozy family gathering when I wanted to provide something hearty yet lighter than the usual cheesy, carb-loaded fare. The concept intrigued everyone, and once I pulled them out of the oven, the aromatic scent wafting through the air drew everyone into the kitchen. Now, Philly Cheesesteak Stuffed Green Peppers have become a staple in my home, especially when I crave something flavorful but simple to make. Trust me, your family will be clamoring for more!

How to Make Philly Cheesesteak Stuffed Green Peppers

1. Preheat the oven: Start by preheating your oven to 375ºF so it’s ready for the peppers when you’re finished prepping.
2. Cook the beef: In a large skillet, heat a few drizzles of olive oil over medium-high heat. Add the shaved beef and cook until browned, seasoning with Lawry’s seasoned salt to taste, ground black pepper, Italian seasoning, and garlic powder. Near the end of cooking, pour in 1 teaspoon of Worcestershire sauce for a flavor boost. Once cooked, set aside.
3. Make the filling: Without wiping the skillet clean, drizzle in a bit more olive oil, then add the sliced onions. Cook until they’re softened and golden, about 6 minutes. After that, toss in the sliced mushrooms and cook for another 3 minutes, or until they’re tender. Return the cooked beef to the skillet, mixing everything together. Adjust seasoning to taste, then stir in the remaining teaspoon of Worcestershire sauce. Set the mixture aside.
4. Par-boil the bell peppers: Cut each bell pepper in half from top to bottom and remove the seeds and stems. Bring a large pot of water to a rolling boil. Par-boil the peppers for about 5-7 minutes until they’re crisp-tender but not mushy — don’t worry, they’ll finish cooking in the oven! After that, take them out and pat them dry with a paper towel.
5. Stuff the bell peppers: Carefully stuff each prepared pepper half with the delicious filling, layering some provolone cheese in the center for extra cheesiness. Arrange the stuffed peppers in a baking pan next to each other to keep them standing tall and not tipping over. Top with more provolone cheese.
6. Bake: Pop the baking dish into your preheated oven and bake for 18-20 minutes, or until the cheese is melted and bubbly. Take them out and serve while warm — nothing beats warm, oozing cheese!

Storing & Reheating

These stuffed peppers are best enjoyed fresh, but if you have leftovers, you can store them at room temperature for a few hours. For longer storage, transfer them to an airtight container and refrigerate for up to 3 days. If you want to freeze them, place them in a freezer-safe container, where they can sit for up to 3 months. To reheat, simply place them in an oven preheated to 350ºF for about 15-20 minutes until heated through. Just a heads-up: the texture might change slightly when reheated, but a quick spray of cooking oil can help revive the peppers.

Now that you’ve got all the ingredients and steps, I encourage you to unleash your culinary creativity! You’ll find that cooking can be not just nourishing but thoroughly enjoyable. The combination of flavors and textures in these Philly Cheesesteak Stuffed Green Peppers is bound to become a favorite at any gathering. Whether you’re gathering around the dinner table or treating yourself on a cozy night in, this dish promises satisfaction. Happy cooking!

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Philly Cheesesteak Stuffed Green Peppers

Recipe Author: Sara

Philly Cheesesteak Stuffed Green Peppers are a delight, blending savory shaved steak, melty provolone, and colorful peppers. This quick and easy meal is perfect for a weeknight dinner, offering a wonderful taste of comfort food that everyone will love.

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• Prep Time 15 minutes
• Cook Time 50 minutes
• Yield 6 servings 1x

Ingredients

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• 1 pound shaved steak – or beef sliced into very thin strips
• 1 large yellow onion, sliced
• 2 cups cremini or button mushrooms, sliced – about 10 ounces
• Olive oil for cooking
• Lawry’s seasoned salt – to taste
• ground black pepper
• 1 teaspoon italian seasoning
• 1 teaspoon garlic powder
• 2 teaspoons worcestershire sauce – divided
• 3 green bell peppers – all about the same size, medium to large
• 12 slices provolone cheese

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Instructions

1. Preheat the oven to 375ºF.
2. In a large skillet, heat a few drizzles of olive oil over medium-high heat. Add the shaved beef and cook until browned, seasoning with seasoned salt, pepper, Italian seasoning, and garlic powder. Near the end of cooking, add 1 teaspoon of Worcestershire sauce and remove from the heat.
3. In the same skillet, add more oil and sauté the sliced onions until soft and golden, about 6 minutes. Then add the sliced mushrooms and cook for an additional 3 minutes. Return the cooked beef to the pan and mix together. Taste and adjust seasonings, adding another teaspoon of Worcestershire sauce. Set aside.
4. Cut each green pepper in half, removing seeds and stems. In a large pot, parboil the peppers in boiling water for 5-7 minutes until they're crisp-tender but not mushy. Remove and dry with paper towels.
5. Stuff the prepared filling into the par-cooked pepper halves, including a layer of cheese in the center for extra cheesiness. Arrange the stuffed peppers in a baking pan, topping with another layer of provolone cheese.
6. Bake in the preheated oven for 18-20 minutes or until the cheese is thoroughly melted. Serve warm.

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Notes

Using a mixture of mushrooms adds depth to the flavor. You can also use different types of cheese based on your preference.
For added flavor, feel free to toss in some chopped fresh herbs like parsley or basil before serving.
If you prefer a bit of heat, add sliced jalapeños or red pepper flakes into the filling.

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Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 432
• Sugar: 3g
• Sodium: 890mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 80mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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