Beef Philly Stuffed Peppers (Printer-friendly)
Bell peppers filled with sautéed beef, onions, mushrooms, and melted provolone cheese.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, halved lengthwise and seeds removed
02 - 1 medium yellow onion, thinly sliced
03 - 1 cup mushrooms, thinly sliced (optional)
→ Meats
04 - 1 lb thinly sliced beef sirloin or ribeye
→ Dairy
05 - 8 slices provolone cheese
06 - 1 tablespoon cream cheese, softened (optional)
→ Pantry
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
# How to Prepare:
01 - Set the oven to 375°F and allow it to reach temperature.
02 - Arrange the bell pepper halves cut-side up in a baking dish and roast for 10 minutes to begin softening.
03 - Heat olive oil in a large skillet over medium-high heat. Add onions and mushrooms, sautéing until softened, about 5 minutes.
04 - Incorporate minced garlic and cook for 1 minute until fragrant.
05 - Add thinly sliced beef to the skillet. Season with salt, pepper, and Worcestershire sauce. Stir and cook until beef is just done, approximately 3 to 4 minutes.
06 - If using, stir in softened cream cheese until melted and uniformly mixed. Remove from heat.
07 - Retrieve peppers from oven and spoon beef mixture evenly into each pepper half.
08 - Place one slice of provolone cheese on top of each stuffed pepper.
09 - Return peppers to the oven and bake for 15 to 20 minutes until cheese melts and peppers are tender.
10 - Present immediately while hot for optimal enjoyment.
# Expert Advice:
01 -
- It tastes like pure comfort without the guilt or the heavy bread afterward.
- Your dinner hits the table in under an hour, and everyone at the table gets fooled into thinking you've done something fancy.
- Those crispy-edged peppers hold every bit of savory beef and melted cheese without falling apart, which is secretly the best engineering a stuffed vegetable can do.
02 -
- Don't skip the initial 10-minute roast on the peppers—it's the difference between peppers that are tender and peppers that are crunchy in the middle.
- Buy your beef thinly sliced from the butcher counter instead of trying to slice it yourself; it cooks evenly and quickly this way.
- The cream cheese is optional but genuinely transforms the texture from dry to luxurious, so I'd encourage you to try it at least once.
03 -
- Slice your onions thin and take your time sautéing them—this is where 90% of the flavor comes from, and rushing it shows.
- If you're feeding people who are skeptical about the low-carb angle, never mention it until they've finished eating and ask why this tasted so good.