Quick and easy to make and super delightful, these Philly cheesesteak farce peppers are one delightful dinner ! Loaded with flavor, these are hands down tasty !
Philly Cheesesteak Stuffed Peppers Recipe
Mix up your weeknight dinners with this delectable recipe !
Reading: Philly Cheesesteak Stuffed Peppers
Super dim-witted and ace tasty, roasted peppers are filled with juicy steak, mushrooms and onions and topped with provolone cheese for one tasty bite .
These Philly Cheesesteak stuffed peppers need to be on your dinner menu !
Be certain to try my Air Fryer Stuffed Peppers and Mexican Stuffed Peppers excessively !
Why you’ll love this Philly Cheesesteak Stuffed Pepper recipe:
- HEALTHY: High in protein and low in carbs and made with natural ingredients, this is a great recipe to incorporate into a low balanced diet.
- QUICK AND EASY: With minimal prep, these cheesy beef stuffed peppers are ready to serve in 40 minutes.
- KID-FRIENDLY: If you have picky eaters in your house they are sure to love these!
How to make Philly Cheesesteak Stuffed Peppers
Be sure to see the recipe card below for full ingredients & instructions !
- Slice the peppers lengthways and remove the seeds.
- Bake the peppers to soften them.
- Melt the butter in a pan and cook the onions and mushrooms with the garlic. Remove from the pan.
- Season the steak and cook in the pan.
- Combine with the mushroom mix.
- Place a slice of cheese into each pepper and top with the filling.
- Top with another slice of cheese and broil until melted.
Can you make them ahead of time?
You can make the filling up to 3 days ahead of time and keep it stored in the electric refrigerator .
If you have leftovers, they will keep well for 3 to four days covered in the electric refrigerator and you can reheat them in the oven at 275F until cooked through .
What’s the best steak to use?
I used sirloin steak for this recipe as it cooks promptly and has bang-up flavor. Flank or skirt steak will besides work well .
The steak needs to be cut thinly before cooking it, you can place it in the deep-freeze for 10 minutes and this will make it easier to cut thinly and evenly .
What do you serve them with?
These Philly cheesesteak farce peppers are a great easy weeknight meal and bring well with rice, salads, vegetable and potato sides. Try them with :
Tips!
- Slicing the peppers in half lengthwise makes them easier to stuff and eat.
- You may have some filling left over, depending on the size of your peppers. If you do, you can use it on a salad or another recipe or freeze it for later use.
These Philly cheesesteak stuff peppers are hands down delectable ! They are such a capital class meal, and I ’ megabyte sure they ’ ll be a changeless on your hebdomadally meal rota ! And if you like these, you ’ ll love these classic Philly Cheesesteak sandwiches !
More Healthy Dinner Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
recipe
Philly Cheesesteak Stuffed Peppers Recipe
from
votes writer :
Prep:
10
minutes
Cook:
30
minutes
Total:
40
minutes
Serves
6
people
Save Saved!
Quick and easy to make and super delicious, these Philly cheesesteak stuffed peppers are one delicious dinner! Loaded with flavor, these are hands down tasty!
Ingredients
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3 bell peppers any color
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1 tablespoon of butter
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1 culture medium onion sliced
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8 ounces sliced mushrooms
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2 cloves garlic minced
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½ teaspoon salt
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1 pound sirloin thinly sliced
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1 teaspoon steak season your favored kind, I used Montreal
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12 slices provolone cheese
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2 tablespoons newly parsley finely chopped .
Instructions
- Preheat the oven to 400° .
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Slice the peppers lengthwise and remove any seeds and ribs.
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Spray a 9×13 casserole dish lightly with your choice of non-stick cooking spray. Place the peppers in the dish.
- Bake the peppers in the dish, uncovered, cut slope up, for 15 minutes .
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While the peppers are in the oven, prepare the filling. Place a large skillet on the stove, over medium-high heat. Allow the pan to warm up for a few minutes.
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Add the butter, and once melted, add the onions and mushrooms. Saute for about 5 minutes, occasionally stirring, just until the juices from the mushrooms release.
- Add the garlic and stimulate until fragrant, about 30 seconds.
- Remove the onion assortment from the pan and set aside .
- Season the steak with salt. Add it to the hot pan and sprinkle the steak season over it .
- Stirring occasionally, cook the meat for about 3 minutes .
- Add the onion assortment back into the pan and unite .
- once the peppers are finished cook, and your occupy is ready, place 1 piece of provolone tall mallow over each pepper, pushing it down so it forms to the pepper .
- Add fill up, fill liberally .
- circus tent each pepper with another slice of cheese. target under the broiler for about 3 minutes, until the cheese is melted and bubbly. ( watch close ) .
- trim with parsley and serve .
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @ thecookierookie on Instagram !
Becky’s tips
- Slicing the peppers in half lengthwise makes them easier to stuff and eat.
- You may have some filling left over, depending on the size of your peppers. If you do, you can use it on a salad or another recipe or freeze it for later use.
Nutrition Information
Calories:
289
kcal
(14%)
Carbohydrates:
8
g
(3%)
Protein:
28
g
(56%)
Fat:
16
g
(25%)
Saturated Fat:
9
g
(56%)
Trans Fat:
1
g
Cholesterol:
77
mg
(26%)
Sodium:
576
mg
(25%)
Potassium:
598
mg
(17%)
Fiber:
2
g
(8%)
Sugar:
4
g
(4%)
Vitamin A:
2377
IU
(48%)
Vitamin C:
80
mg
(97%)
Calcium:
326
mg
(33%)
Iron:
2
mg
(11%)
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