Bell pepper halves make a sturdy base for this cheesesteak-style filling. The peppers get a short head start in the oven while the onion, mushrooms, and meat cook, so the finished dish has tender vegetables, a savory filling, and a melted cheese top.
Ingredients
- 4 large bell peppers (green, red, or yellow), halved and deseeded
- 1 lb ground beef or thinly sliced steak
- 1 tablespoon olive oil
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 1/2 cups shredded provolone or mozzarella cheese
- Fresh parsley, for garnish (optional)
How to make the stuffed peppers
- Preheat the oven to 375°F (190°C). Arrange the pepper halves in a baking dish. Brush them lightly with some of the olive oil and bake for 10 minutes to begin softening them.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms and cook for about 5 minutes, until softened.
- Add the ground beef or thinly sliced steak. Break up ground beef as it cooks, or turn the steak slices so they cook evenly. Ground beef should reach 160°F (71°C). Whole-cut steak should reach 145°F (63°C), followed by a 3-minute rest. Drain excess grease if needed.
- Stir in the Worcestershire sauce, garlic powder, Italian seasoning, salt, and black pepper. Cook for another 2 minutes.
- Divide the meat mixture among the softened pepper halves. Top each one with shredded provolone or mozzarella.
- Return the dish to the oven for 10–12 minutes, until the cheese is melted and bubbly. Garnish with parsley if using, then serve hot.
