Philly Cheesesteak Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
334 kcal
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Course
Main Course
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Cuisine
American
Philly Cheesesteak Stuffed Peppers
Description
This recipe transforms classic cheesesteak ingredients into stuffed bell peppers by browning lean ground beef to develop a deep crust, enhancing flavor and texture. Onions and minced mushrooms are browned separately in butter to create a savory base before combining with beef and seasoning including ketchup, Worcestershire sauce, salt, pepper, and beef broth. This mixture fills the hollowed pepper halves, which are topped with shredded cheddar cheese and baked covered, then uncovered to brown and melt the cheese.
The final dish balances the sweetness of roasted bell peppers with a juicy, well-seasoned beef filling and melted cheese. Baking in a covered pan helps retain moisture, while uncovering at the end crisps the cheese topping. The stuffed peppers make a hearty option for dinner with a blend of textures from the soft peppers and filling.
This preparation offers a way to enjoy cheesesteak flavors without bread, using peppers as a vessel. It suits those seeking a comforting stuffed vegetable dish. The recipe’s stepwise browning of beef and vegetables ensures robust, layered flavor.
Ingredients
- 1 pound ground beef lean
- 2 tablespoons butter
- 1 yellow onion diced, small
- 8 ounces brown mushrooms , minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
- 3 bell pepper split in half and de-seeded through the stem
- 8 ounces cheddar cheese divided, shredded
- 1 cup beef broth
Instructions
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef and add the butter and the onions and mushrooms.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- Add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth into the pan.
- Scoop the mixture into the bell pepper halves and top with half the cheese.
- Bake for 45 minutes in a covered pan.
- Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 97mg | 32% |
| Sodium | 739mg | 31% |
| Potassium | 680mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2385IU | 48% |
| Vitamin C | 77.9mg | 87% |
| Calcium | 300mg | 30% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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