Philly Cheesesteak Stuffed Peppers

Along with stuffed mushrooms and stuffed spaghetti squash, stuffed peppers are a great appetizer and main course for any meals. There are two reasons for it. First, these stuffed peppers are super impressive, then, easy build up appetite of eaters. The other is that they are flavorful and incredibly good. They’re also WAY easier to make than you think, too. Prepare the filling, then spoon it into pepper halves. Any of you can make a good job with it.

In this post, I’m happy to share my experience with Philly Cheesesteak Stuffed Peppers. Peppers are first cut in halves and de-seeded, drizzled with oil, seasoned (with salt and pepper), and baked in the oven. They are then stuffed with seared steak, cooked mushrooms, red pepper and onion, topped with grated mozzarella, and baked once more until cheese has melted. Coming out cheesy and flavorful, these surely get you hooked.

If you want steak and pepper to combine in an different way, you should never miss these Philly cheesesteak stuffed peppers. I’ve made this dish many times and it still makes my family fall in love. My husband is now its loyal fan because he starts cutting carbs at dinner. And you, ready to give it a try to find how it worth? Here we go!

Philly Cheesesteak Stuffed Peppers

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

1

hour 

10

minutes

If you want steak and pepper to combine in an different way, you should never miss these Philly cheesesteak stuffed peppers. I’ve made this dish many times and it still makes my family fall in love.

Ingredients

• 1 sirloin steak

• 1 1/2 cups sliced mushrooms

• 1/2 red pepper, sliced

• 4 green peppers, cut in half

• 1 small red onion, sliced

• 2 cups mozzarella cheese, grated

• 2 tbsp. olive oil, divided

• Salt and pepper to taste

Directions

• Preheat oven to 400 degrees F.
• Cut green peppers in half and de-seed. Drizzle with 1 tbsp. olive oil, season with salt and pepper, and bake covered for 10 minutes.
• Heat a large frying pan with remaining olive oil over high heat. Add steak and sear for 1 minute per side.
• Remove from heat and let cool. Cut into thinly slices.
• Add mushrooms to skillet and cook until start to release juices.
• Stir in onions and red pepper, and cook for 2-3 minutes until tender. Season with salt and pepper.
• Remove green peppers from oven. Divide steak slices and veggies between peppers, top with cheese and season with a little more salt and pepper.
• Bake for 15 minutes or until cheese is melted. Remove and serve!