Philly Cheesesteak Stuffed Peppers Recipe

Introduction

This Philly Cheesesteak Stuffed Peppers recipe puts a fresh twist on the classic sandwich by using colorful bell peppers as edible bowls. Filled with savory ground beef, mushrooms, and melted cheddar, it’s a comforting and satisfying meal perfect for any night of the week.

Ingredients

• 1 pound ground beef (85/15)
• 2 tablespoons butter
• 1 small yellow onion, diced
• 8 ounces crimini mushrooms, minced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 3 bell peppers, split in half and de-seeded through the stem
• 8 ounces shredded cheddar cheese, divided
• 1 cup beef broth

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a large cast iron skillet, add the ground beef and cook without stirring until a deep brown crust forms on about half of the meat. Then break the beef apart and continue browning.
3. Step 3: Remove the beef from the skillet and drain excess fat. Add butter, diced onions, and minced mushrooms to the skillet. Let them brown for 1-2 minutes, stir, then brown for another 1-2 minutes.
4. Step 4: Return the browned beef to the skillet. Stir in ketchup, Worcestershire sauce, kosher salt, black pepper, and beef broth. Mix well to combine and heat through.
5. Step 5: Spoon the beef mixture evenly into the halved and de-seeded bell peppers. Top each pepper half with half of the shredded cheddar cheese.
6. Step 6: Place the stuffed peppers in a covered baking dish and bake for 45 minutes.
7. Step 7: Remove the cover, sprinkle the remaining cheese on top, and bake uncovered for an additional 5 minutes to melt the cheese.

Tips & Variations

• For a more authentic Philly flavor, try adding thinly sliced bell peppers or substituting provolone cheese instead of cheddar.
• You can substitute ground turkey or chicken for a leaner version.
• If you prefer a spicier kick, add a dash of hot sauce or chopped jalapeños to the beef mixture.
• Use a variety of colored bell peppers for a visual pop on your plate.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, or microwave on medium power for 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the peppers a day in advance and store them covered in the refrigerator. Bake them as directed right before serving.

Can I freeze the stuffed peppers?

Yes, you can freeze the cooked stuffed peppers for up to 2 months. Wrap them tightly in foil or place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Philly Cheesesteak Stuffed Peppers Recipe

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★★★★★

5 from 112 reviews

This Philly Cheesesteak Stuffed Peppers recipe offers a delicious twist on the classic Philadelphia cheesesteak sandwich by using bell peppers as edible bowls. Ground beef is richly browned, combined with sautéed onions and mushrooms, seasoned with ketchup and Worcestershire sauce, then baked inside bell pepper halves with melted cheddar cheese on top for a hearty, flavorful, and satisfying meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 stuffed pepper halves (3 peppers halved) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound ground beef (85/15)
• 1 small yellow onion, diced
• 8 ounces crimini mushrooms, minced
• 3 bell peppers, split in half and de-seeded through the stem

Seasonings and Sauces

• 2 tablespoons butter
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper

Cheese and Liquids

• 8 ounces shredded cheddar cheese, divided
• 1 cup beef broth

Instructions

1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed peppers.
2. Brown the Ground Beef: Place the ground beef in a large cast iron skillet over medium-high heat. Allow it to brown until a deep crust forms on about half of the surface before breaking it apart. Continue to stir and brown the beef until it develops a rich brown crust on roughly 50% of the meat.
3. Sauté Onions and Mushrooms: Remove the browned beef from the pan and drain any excess fat. Add the butter, diced onions, and minced mushrooms to the skillet. Brown them for 1-2 minutes without stirring, then stir and continue browning for another 1-2 minutes to develop good caramelization.
4. Combine Ingredients: Return the ground beef to the skillet with the onions and mushrooms. Stir in ketchup, Worcestershire sauce, kosher salt, black pepper, and beef broth. Mix well and allow the flavors to combine on medium heat for a minute.
5. Stuff the Peppers: Spoon the beef mixture into each halved and de-seeded bell pepper until evenly filled. Top each filled pepper with half of the shredded cheddar cheese.
6. Bake Covered: Place the stuffed peppers in a covered baking dish and bake in the preheated oven for 45 minutes. This allows the peppers to soften and the flavors to meld.
7. Add Remaining Cheese and Melt: Remove the cover from the baking dish, sprinkle the remaining shredded cheddar cheese evenly over the peppers, and return to the oven. Bake uncovered for an additional 5 minutes to melt and slightly brown the cheese topping.

Notes

• Using a cast iron skillet helps develop a better brown crust on the meat for enhanced flavor.
• Browning the mushrooms and onions well adds depth to the overall taste.
• You can substitute ground beef with ground turkey or chicken for a leaner version.
• If you prefer spicier flavors, add a pinch of crushed red pepper or hot sauce to the beef mixture.
• Bell peppers can be any color you like, with red, yellow, and orange adding sweetness.
• Covering the baking dish during cooking helps the peppers steam and become tender.

Keywords: Philly cheesesteak stuffed peppers, ground beef stuffed peppers, baked stuffed peppers, cheesesteak recipe, stuffed peppers with cheese, easy stuffed peppers