Stuffed peppers are always a good idea. It’s the perfect combination of fresh and hefty. The meat and cheese will fill you up to the brim with joy, and the bell pepper will be a nice contrast to the heavy flavors. If you’re feeling down or want to surprise your family members with a delicious meal, cook Philly cheesesteak stuffed peppers.
This recipe requires a little bit of time and attention on your part. You have to brown the meat before it goes in the pepper and prepare all the ingredients. Trust that as soon as you take a bite of the pepper, it will all be worth it!
How to make Philly Cheesesteak Stuffed Peppers?
Preheat your oven to 350 F (175 C) degrees.
Heat up a large cast iron skillet on the stove.
Put the heat to medium and add your ground beef to the skillet. Cook until crumbly and brown.
Place the cooked beef on a plate.
Add butter to the skillet and let it melt.
Add mushrooms and onions, and sauté until they’re soft.
Put your ground beef back in the skillet, along with Worcestershire sauce, ketchup, beef broth, salt, and pepper. Stir until mixed.
Cut bell peppers into halves.
Stuff each half with the beef mixture and top with cheese.
Cover the bell peppers and place them in the oven.
Bake for 45 minutes.
Remove the cover and bake for 5 more minutes.
Take them out of the oven and let them sit for a few minutes before serving.
Do you need to boil bell peppers before stuffing them?
No, you don’t have to do that, but you can if you want to! Some people like to boil their bell peppers for a few minutes to get rid of the bitterness. Boiling them also makes them softer. However, unless the texture really bothers you, you don’t have to worry about it. They’ll get soft enough in the oven.
Do you need to cook the meat before stuffing the pepper with it?
You don’t have to cook the meat before stuffing the pepper, but this recipe calls for it. At the end of the day, it all depends on the recipe. Trust the recipe that you’re following and do as it says.
How do you blanch peppers?
If you’ve chosen to blanch your peppers, here is how you do it. Bring a pot of salted water to a boil. Place your peppers in the boiling water for 2 minutes. Take them out of the water and place them in a bowl of ice water to stop the cooking.
- 2 tbsp butter
- 1 lb. lean ground beef
- 1 small yellow onion, diced
- 8 oz. brown mushrooms, minced
- 8 oz. shredded cheddar cheese, divided
- 2 tbsp ketchup
- 1 c beef broth
- 3 bell peppers, split in half and de-seeded through the stem
- 1 tbsp Worcestershire sauce
- 1/2 tsp Kosher salt
- 1/2 tsp fresh ground black pepper
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place a large cast-iron skillet on the stove and turn the heat to medium.
Add the ground beef, then cook until crumbly and brown.
Remove the browned beef from the skillet onto a clean plate.
In the same skillet, add butter and allow it to melt.
Add the mushrooms and onions, then saute until soft and a bit caramelized.
Put the ground beef back to the skillet along with Worcestershire sauce, ketchup, beef broth, salt, and pepper. Stir until well mixed.
Stuff each half bell pepper with the meat mixture, then top each with cheese.
Cover and place them inside the preheated oven and bake for about 45 minutes.
Remove the cover and bake for another 5 minutes or until the cheese has melted completely.
Remove from the oven and let them rest for a few minutes at room temperature.
Serve and enjoy!
Calories: 334kcal | Carbohydrates: 9g | Protein: 28g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 739mg | Potassium: 680mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2385IU | Vitamin C: 77.9mg | Calcium: 300mg | Iron: 2.7mg