Description
A delightful twist on the classic Philly cheesesteak, featuring flavorful steak, sautéed mushrooms, and melted provolone cheese stuffed in vibrant bell peppers.
Ingredients
Scale
- 4 large bell peppers
- 1 lb steak (thinly sliced)
- 1 medium onion (sliced)
- 1 cup mushrooms (sliced)
- 1 cup provolone cheese (shredded)
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat.
- Add sliced onions and mushrooms to the skillet and cook until softened.
- Add the sliced steak, season with salt and pepper, and cook until browned.
- Fill each bell pepper with the steak mixture and top with provolone cheese.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly.
Notes
These stuffed peppers are great for meal prep and can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg