Beef Philly Stuffed Peppers (Printable)
Bell peppers filled with beef, onions, mushrooms, and gooey provolone cheese for a tasty and low-carb dish.
# What You Need:
→ Vegetables
01 - 4 large bell peppers, halved and seeded
02 - 1 large yellow onion, thinly sliced
03 - 8 ounces cremini or white mushrooms, sliced
→ Meats
04 - 1 pound beef sirloin or ribeye, thinly sliced
→ Dairy
05 - 8 slices provolone cheese
→ Pantry
06 - 2 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon Worcestershire sauce
09 - ½ teaspoon salt
10 - ½ teaspoon freshly ground black pepper
# How-To Steps:
01 - Preheat oven to 400°F. Arrange pepper halves cut side up in a baking dish. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Bake for 10 minutes to soften.
02 - Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and mushrooms and cook for 4 to 5 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Push vegetables to one side of the skillet. Add sliced beef and cook, stirring occasionally, until browned, about 3 to 4 minutes. Stir in Worcestershire sauce and combine with vegetables. Season with salt and pepper to taste.
04 - Remove peppers from oven. Fill each pepper half with the beef and vegetable mixture. Top each with a slice of provolone cheese.
05 - Return filled peppers to oven and bake for 12 to 15 minutes until cheese is melted and bubbly and peppers are tender.
06 - Serve hot, optionally garnished with fresh parsley.
# Expert Tips:
01 -
- All the savory, cheesy satisfaction of a Philly without the carb overload or the grease-stained napkins.
- Ready in under an hour and uses just one skillet, so cleanup is merciful on a busy night.
- The peppers get tender and slightly caramelized while staying sturdy enough to hold a generous, messy filling.
02 -
- Don't skip the 10-minute pre-bake on the peppers—raw peppers stay too firm and won't soften enough even after the final bake.
- Slice your beef as thin as possible; thick chunks will stay chewy and won't cook through in the time the peppers need.
- The Worcestershire sauce is small but mighty—measure it properly or it can overpower the whole dish with saltiness.
03 -
- Don't cook your beef to completion before it goes in the peppers—it'll continue cooking in the oven and you want it tender, not tough.
- If your peppers are cooking way faster than your cheese is browning, just loosely tent them with foil to keep them from shriveling while you wait for that melted, bubbly cheese finish.