Cheesesteak Stuffed Bell Peppers
60% authentic · American
A creative twist on the classic, transforming the cheesesteak filling into a hearty stuffing for roasted bell peppers.
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Ingredients
- Large bell peppers4 (any color)
- Ribeye steak1 lb
- Provolone cheese6 slices
- Yellow onion1 medium
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C). Cut bell peppers in half lengthwise and remove seeds and membranes. Place cut-side down on a baking sheet and roast for 15-20 minutes until slightly softened. Remove from oven.
- 2
While peppers roast, thinly slice the ribeye steak and chop the yellow onion.
- 3
Heat olive oil in a skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced steak, season with salt and pepper, and cook until browned. Drain any excess fat.
- 4
Roughly chop the steak and onion mixture. Stir in half of the provolone cheese, chopped.
- 5
Spoon the steak and cheese mixture evenly into the roasted bell pepper halves.
- 6
Top each stuffed pepper with the remaining provolone cheese slices. Place the stuffed peppers on a baking sheet.
- 7
Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- 8
Serve hot.
