Philly Cheesesteak Stuffed Peppers
These Philly cheesesteak stuffed peppers are loaded with flavorfully seasoned beef, mushrooms, and onions lying under a melted blanket of provolone cheese.
- 4 green bell peppers (cut in half lengthwise)
- 1 pound lean ground beef (90/10 beef or leaner)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion (~2 cups)
- 8 ounces sliced mushrooms
- 2 cloves garlic (minced)
- 1 tablespoon cornstarch
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 16 slices provolone cheese
Preheat oven to 400 degrees.
Place halved peppers on a baking sheet and bake in the oven for 25 minutes.
While peppers bake, add mushrooms, onions, beef, salt, and pepper to a large skillet and saute until beef is browned and onions and mushrooms are tender. Add garlic and cook an additional 2 minutes.
Sprinkle cornstarch into the skillet and mix to combine, then do the same with tomato paste.
Add beef broth and Worcestershire sauce and bring to a simmer. Continue to cook until the liquid has almost completely evaporated, then remove from heat.
Remove peppers from the oven and line the bottom of the pepper's interior with a slice of cheese, add the beef filling, and then top the pepper with an additional slice of cheese.
Set the broiler on high and place the stuffed peppers directly under the broiler for 1-2 minutes, or until the cheese has melted and is beginning to brown.
Calories: 617kcal | Carbohydrates: 16g | Protein: 57g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 148mg | Sodium: 1796mg | Potassium: 1083mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1485IU | Vitamin C: 100.8mg | Calcium: 886mg | Iron: 4.5mg