Philly Cheesesteak Stuffed Peppers (Print Version)

Savory ground beef, onions, mushrooms stuffed inside roasted bell peppers with melted provolone and mozzarella.

# What You'll Need:

→ Bell Peppers

01 - 4 green bell peppers, halved, seeds removed

→ Seasonings for Peppers

02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Cheesesteak Filling

05 - 1 pound ground beef
06 - 1 tablespoon olive oil
07 - 1 small onion, thinly sliced
08 - 1 cup mushrooms, sliced
09 - 1 teaspoon Worcestershire sauce
10 - ½ teaspoon garlic powder
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ½ teaspoon Italian seasoning
14 - 1 cup shredded provolone cheese
15 - 1 cup shredded mozzarella cheese

# Steps to Follow:

01 - Preheat oven to 425°F. Toss pepper halves with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Arrange cut side up on a lined baking sheet and roast for 10 minutes until edges soften. Drain any released liquid and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add mushrooms in an even layer and cook undisturbed for 2 minutes to brown. Add sliced onion and a pinch of salt, sautéing until onions are tender and lightly caramelized, about 5 to 6 minutes. Push vegetables to pan edges.
03 - Add ground beef to the center of the skillet and sear for 2 minutes before breaking it up. Cook until mostly browned, 3 to 4 minutes, then drain excess fat if necessary. Stir in Worcestershire sauce, garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and Italian seasoning. Fold mushrooms and onions back in, cook 1 minute more until glossy. Remove from heat.
04 - Lower oven temperature to 400°F. Blot any moisture inside pepper halves with paper towel. Sprinkle a thin layer of shredded provolone at the bottom of each pepper as a moisture barrier. Fill peppers evenly with beef mixture, gently packing, then top each with remaining provolone and mozzarella.
05 - Bake stuffed peppers for 10 to 12 minutes until peppers are fork-tender and cheese is melted and bubbly. For browned cheese spots, broil for 1 to 2 minutes while watching closely.
06 - Allow stuffed peppers to rest for 5 minutes to let juices settle and filling firm up. Finish with freshly cracked black pepper and serve warm.

# Additional Notes:

01 - Par-roasting peppers reduces moisture and prevents sogginess. Brown mushrooms and onions thoroughly to develop deep flavor. Layer provolone under the filling as a moisture shield. Use a hot skillet to build fond for added savory notes. Keep peppers upright during baking to avoid cheese sliding off.

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