Philly Cheesesteak Stuffed Peppers Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed peppers.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
