Beef Philly Stuffed Peppers (Printable Version)
Bell peppers filled with sautéed beef, onions, mushrooms, and melted provolone cheese for a hearty meal.
# What You Need:
→ Peppers
01 - 4 large green bell peppers, halved lengthwise and seeds removed
→ Beef Filling
02 - 1 lb thinly sliced beef sirloin or ribeye
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, thinly sliced
05 - 1 cup sliced mushrooms
06 - 1 small green bell pepper, diced (optional)
07 - 2 cloves garlic, minced
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Cheese
11 - 8 slices provolone cheese (or mozzarella)
# How to Make It:
01 - Preheat the oven to 375°F and prepare a baking dish by lining it with parchment paper or greasing lightly.
02 - Place bell pepper halves cut side up in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium-high heat and cook onions for 2 to 3 minutes until softened.
04 - Stir in mushrooms and diced green bell pepper, sautéing for an additional 3 to 4 minutes until tender.
05 - Add minced garlic and cook for 30 seconds until fragrant.
06 - Add the sliced beef, Worcestershire sauce, salt, and black pepper. Sauté for 3 to 5 minutes, stirring frequently, until beef is browned and cooked through. Remove from heat.
07 - Place one slice of provolone cheese inside each pepper half.
08 - Evenly divide the beef mixture among the pepper halves, pressing gently to fill.
09 - Add another slice of provolone cheese on top of each stuffed pepper.
10 - Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 5 to 7 minutes until the cheese is bubbly and golden.
11 - Allow to cool slightly before serving.
# Expert Tips:
01 -
- It tastes like cheesesteak night without the carb hangover.
- Twenty minutes of prep, thirty in the oven, and you've got something that impresses without stress.
- The peppers soften just enough to cradle all that savory beef and melted cheese like edible bowls.
02 -
- Don't overfill the peppers—I learned this the hard way with beef mixture sliding everywhere. Pack them firmly but don't make them burst at the seams.
- The mushrooms are doing invisible work; they create a savory depth that lifts this from simple to genuinely delicious.
03 -
- Buy your beef from a butcher if possible and ask them to slice it thin—it makes a real difference in texture and cooking time.
- Don't skip the mushrooms, even if you think you don't like them; they disappear into the filling and add a savory depth that feels essential once you taste it.