Philly Cheesesteak Stuffed Peppers
A savoury stuffed pepper dish featuring thinly sliced beef roast, sautéed onions and mushrooms, topped with provolone cheese and a buttery melt. This hearty, flavorful meal is perfect for a satisfying solo dinner with a classic Philly twist.
Method
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Preheat oven to 400°F (205°C).
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Slice pepper in half lengthwise, remove ribs and seeds. Bake the peppers while you complete the next steps.
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In a large skillet, sauté the onion and mushrooms (you can add a splash of broth to the pan for some flavor and moisture).
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Slice the beef into thin strips and add to the skillet to brown.
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Cut 1 slice of the cheese into pieces and line each pepper half, then stuff with the meat and onion/mushroom mix.
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Bake for ~ 20 mins.
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Melt together the rest of the cheese and butter, pour it over the meat before serving.
Nutrition Information
| Calories | 340kcal |
| Total Fat | 20g |
| Total Carbohydrates | 10g |
| Protein | 30g |
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Frequently Asked Questions
Can I use another type of cheese instead of provolone?
Yes, mozzarella or cheddar cheese are good alternatives that melt well and complement the flavors.
What if I don't have beef roast, can I use deli sliced roast beef?
While fresh beef roast is preferred for better texture and flavor, deli sliced roast beef can be used in a pinch but may be less juicy.
Can I prepare this recipe ahead of time?
You can assemble the stuffed peppers in advance and store them in the refrigerator, then bake right before serving to maintain freshness.
Is there a vegetarian alternative for this recipe?
Yes, you can substitute the beef with sautéed mushrooms or plant-based meat alternatives for a vegetarian-friendly option.
How do I avoid the peppers becoming too mushy when baking?
Baking the pepper halves for a shorter time initially and stuffing them just before the final bake helps maintain a firmer texture.
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