Description
A quick and easy weeknight meal that combines the savory flavors of a Philly cheesesteak with tender bell peppers, baked to perfection with melted provolone and white American cheese.
Ingredients
Scale
- 4 large bell peppers (any color, firm)
- 1 pound (450g) ground beef (80/20)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup (100g) provolone cheese, shredded
- 4 slices white American cheese
- 1/2 cup (120ml) low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Optional: 1/2 cup sliced mushrooms
- Optional: Hot sauce to taste
Instructions
- Preheat oven to 375°F (190°C).
- Wash bell peppers and cut off the tops (about 1 inch from the stem). Remove seeds and white membranes. Trim a tiny bit off the bottom if needed so they sit flat, then place upright in a 9×13 inch baking dish.
- Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook for 5-6 minutes until browned. Drain excess grease if necessary, leaving a little for flavor.
- Add diced onion and minced garlic to the skillet. Cook for 2-3 minutes until onion is soft and translucent.
- Stir in beef broth, Worcestershire sauce, salt, and pepper. Simmer for 1-2 minutes to meld flavors, then remove from heat.
- Mix half of the shredded provolone into the beef mixture. Divide the filling evenly among the four peppers, packing it in gently.
- Top each pepper with the remaining shredded provolone and a slice of white American cheese.
- Bake for 15-20 minutes until peppers are tender-crisp and cheese is bubbly and golden. Optionally broil for 1-2 minutes for extra browning, watching closely.
- Let cool for 5 minutes before serving.
Notes
Do not overcook the peppers; they should be tender-crisp, not mushy. Use block provolone and shred it yourself for better melting. Ensure peppers sit flat in the dish to prevent filling from spilling. If making ahead, assemble and refrigerate for up to 24 hours, adding 5 minutes to baking time if cold from the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: stuffed peppers, philly cheesesteak, easy dinner, weeknight meals, comfort food, beef recipes, cheesy peppers, quick meals