Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers pile lean shaved steak, onions, mushrooms, and plenty of melty provolone into tender roasted peppers. Just a little cream cheese makes the filling rich and creamy.
Servings: 8
Ingredients
- 4 large bell peppers for stuffing
- 2 teaspoons extra virgin olive oil
- 1 pound lean shaved steak or lean ground beef
- 2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium yellow onion minced
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 3 tablespoons cream cheese
- 8 slices provolone cheese
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400°F. Prepare a 9x13" baking pan by lining with parchment paper or spraying lightly with non-stick cooking spray.
- Slice each bell pepper in half from top to bottom. Remove the insides and seeds from peppers.
- Place each pepper in the pan, top side down, and bake for 15 minutes. Peppers should be slightly softened and starting to brown. Remove and set aside.
- While the peppers are baking, heat a skillet with olive oil over medium heat. Add the shaved steak and season with the Worcestershire sauce, salt, and pepper. Cook until mostly browned, about 3 to 5 minutes.
- Add the onions, mushrooms, and garlic to the pan and continue cooking for 10 minutes on medium heat until the onions are softened.
- Turn off the heat. Add the cream cheese and stir until melted and evenly coated.
- Flip the peppers over so that the cut side is up. Stuff each pepper evenly with the filling, then top each pepper with one slice of provolone cheese.
- Bake for 7-10 minutes until the cheese is melted and beginning to brown. Optional: broil on high for 1 to 2 minutes to brown the cheese, just watch them carefully so they don't burn.
Notes
- Extra liquid: Mushrooms can release quite a bit of moisture. If the filling looks watery, let the excess liquid cook off before stirring in the cream cheese so the stuffed peppers don't become watery.
- Make ahead: The filling can be prepared ahead and refrigerated separately from the peppers. Stuff and bake the peppers when you're ready to serve.
Nutrition
Serving: 1pepper half | Calories: 209kcal | Carbohydrates: 9g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 357mg | Potassium: 537mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2772IU | Vitamin C: 106mg | Calcium: 173mg | Iron: 2mg
