Philly Cheesesteak Stuffed Peppers
Ingredients:
4 large green bell peppers, halved and deseeded
1 lb (450g) thinly sliced steak (ribeye or sirloin)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 cup mushrooms, sliced
1 teaspoon garlic powder
Salt and pepper to taste
8 slices provolone cheese
Directions:
Preheat oven to 375°F (190°C).
Place pepper halves in a baking dish and bake for 15 minutes to soften.
Meanwhile, heat olive oil in a skillet over medium heat. Add onions and mushrooms, sauté until tender.
Add sliced steak to the pan, season with garlic powder, salt, and pepper. Cook until the meat is browned and fully cooked.
Remove peppers from the oven and layer the bottom of each with a half slice of provolone.
Spoon the steak mixture into the peppers and top with another slice of provolone.
Return to oven and bake for another 10–15 minutes, until cheese is melted and bubbly.
Serve warm.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: ~320 kcal per serving | Servings: 4