Cheesesteak Stuffed Bell Peppers
60% authentic · American
A creative twist on the classic cheesesteak, deconstructed and baked inside bell peppers for a lighter, vegetable-forward meal.
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Ingredients
- Large bell peppers4 (any color)
- Thinly sliced ribeye steak1 lb
- Yellow onion1 medium
- Provolone cheese4 oz, shredded
- Olive oil1 tbsp
- Worcestershire sauce1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes. Place cut-side up in a baking dish.
- 2
Thinly slice the ribeye steak and yellow onion.
- 3
Heat olive oil in a skillet over medium-high heat. Add onions and sauté until softened, about 5 minutes.
- 4
Add the sliced steak to the skillet. Season with salt and pepper. Cook until browned, about 3-4 minutes. Stir in Worcestershire sauce.
- 5
Remove skillet from heat. Stir in shredded provolone cheese until partially melted.
- 6
Spoon the steak and cheese mixture evenly into the prepared bell pepper halves.
- 7
Add about 1/4 inch of water to the bottom of the baking dish. Cover loosely with foil.
- 8
Bake for 25-30 minutes, or until peppers are tender and filling is bubbly. Remove foil for the last 5 minutes if desired for extra browning.
- 9
Serve hot.
