Beef Philly Stuffed Peppers (Printable version)
Bell peppers loaded with sautéed beef, onions, mushrooms, and provolone for a savory, low-carb dish.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (any color), halved and seeded
02 - 1 medium yellow onion, thinly sliced
03 - 1 cup cremini or white mushrooms, sliced
→ Meats
04 - 1 pound beef sirloin or ribeye, thinly sliced
→ Dairy
05 - 8 slices provolone cheese
→ Pantry & Seasonings
06 - 2 tablespoons olive oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
# Directions:
01 - Preheat oven to 400°F. Arrange bell pepper halves in a baking dish, cut side up.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and mushrooms; sauté until softened and lightly golden, about 5 minutes. Transfer to a bowl.
03 - Add remaining olive oil to the skillet. Add beef and cook until just browned, about 2-3 minutes. Add garlic, Worcestershire sauce, salt, and pepper; stir well.
04 - Return onions and mushrooms to the skillet. Mix to combine and cook for 1-2 minutes. Remove from heat.
05 - Place a half slice of provolone cheese in the bottom of each pepper half. Fill each pepper with the beef mixture, then top with another slice of provolone.
06 - Cover baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes, until cheese is bubbly and peppers are tender.
07 - Let cool slightly before serving.
# Expert advice:
01 -
- You get all the messy deliciousness of a cheesesteak without the carb overload of that legendary bread
- The peppers become sweet and tender in the oven, creating the perfect edible bowl for all that savory goodness
02 -
- Don't skip the step of placing cheese at the bottom of each pepper, it creates a gooey barrier that keeps the filling from falling out
- Slicing the beef against the grain and keeping it thin prevents it from becoming tough and chewy in the oven
03 -
- If your peppers wobble in the baking dish, slice a tiny bit off the bottoms to create a flat surface
- Letting the stuffed peppers rest for 5 minutes after baking helps them set and makes serving easier