Philly Cheesesteak Stuffed Peppers

5 from 2 votes

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.

Prep Time5

Cook Time25

Course: Entree

Cuisine: American

Servings:

Calories: 617kcal

Author: Fox Valley Foodie

Equipment

Rimmed baking sheet
Large skillet

Ingredients

4 green bell peppers (cut in half lengthwise)
1 pound lean ground beef (90/10 beef or leaner)
¾ teaspoon salt
½ 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

Instructions

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, ground beef, salt, and pepper to a large skillet set over medium-high heat and saute until beef is browned and the 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 the cheesesteak mixture from the heat.
Remove the green peppers from the oven and line the bottom of the pepper's interior with a slice of cheese, add the meat mixture, and then top the pepper with an additional slice of provolone 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 turn golden brown.

Notes

Tip: Lining your baking sheet with parchment paper or aluminum foil will help prevent the peppers from sticking.

Nutrition