All the classic Philly cheesesteak flavour, packed into a fresh bell pepper. These stuffed peppers are loaded with savoury beef, sautéed peppers and onions, and melty cheese for a low-fuss dinner that hits the spot.
Ingredients
1 tbsp oil
1 cup sliced mushrooms
1 lb (450 g) beef strips
1 package Philly-Style Cheesesteak
1/4 cup water
3 bell peppers
1 cup shredded mozzarella or provolone cheese
Preparation
Preheat oven to 375°F (190°C).
In a skillet or fry pan, heat oil over medium-high heat. Add mushrooms, cook until soft, about 5 min. Add beef, seasoning, and water. Cook, stirring often and scraping up brown bits from the pan, until meat is cooked through and sauce is gravy-like, about 3-4 min.
Meanwhile, slice peppers in half, lengthwise. Remove stems, pith, and seeds. Place pepper halves in a baking dish. Add ¼ cup of water to the bottom of the dish (this helps steam them).
Using a spoon, stuff pepper halves with the mushroom and beef mixture. Press down and pack pepper, they will be full! Top with cheese.
Cover tightly with foil and bake for 25 minutes.
Uncover and bake for 5–10 more minutes, until the cheese is melted and the peppers are tender.
