Beef Philly Stuffed Peppers (Printable)

Savory bell peppers filled with seasoned beef, sautéed veggies, and melted provolone cheese.

# What You Need:

→ Vegetables

01 - 4 large bell peppers, halved lengthwise, seeds removed
02 - 1 medium yellow onion, thinly sliced
03 - 1 cup sliced mushrooms

→ Meats

04 - 1 lb beef sirloin or ribeye, thinly sliced

→ Cheese

05 - 8 slices provolone cheese

→ Pantry

06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tbsp Worcestershire sauce
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper

# How-To:

01 - Preheat oven to 375°F. Arrange bell pepper halves in a baking dish with cut side facing up.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and mushrooms; sauté until softened and golden, about 5 to 7 minutes. Add minced garlic and cook for an additional minute. Remove mixture and set aside.
03 - In the same skillet, heat remaining tablespoon of olive oil. Add sliced beef, season with salt and pepper, and cook until just browned, approximately 3 to 4 minutes. Stir in Worcestershire sauce, return the onion and mushroom mixture, toss to combine, then remove from heat.
04 - Place one slice of provolone cheese inside the bottom of each bell pepper half. Fill each with the beef mixture.
05 - Top each stuffed pepper with an additional slice of provolone cheese.
06 - Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and continue baking for 5 to 10 minutes more, until cheese is melted and bubbly and peppers are tender.
07 - Allow stuffed peppers to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • All the indulgent flavor of a cheesesteak, but you can feel good about the veggies doing the heavy lifting.
  • It comes together fast enough for a weeknight but looks impressive enough that guests think you tried harder than you did.
  • The peppers get tender and slightly sweet in the oven, which plays beautifully against the savory beef and gooey provolone.
02 -
  • Don't skip the cheese at the bottom of the pepper; it creates a molten base that keeps the filling from sliding out.
  • If your peppers are tippy and won't stand upright, slice a tiny bit off the rounded bottom to create a flat spot.
  • Covering with foil is essential for the first part of baking or the peppers stay too firm and the cheese doesn't melt evenly.
03 -
  • Let the beef rest for a minute after browning so the juices redistribute and don't make the filling watery.
  • Use a mix of colored bell peppers for a prettier presentation and slightly different flavor notes in each bite.
  • If you want a crispier cheese top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.

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