Cheesesteak-Stuffed Peppers

• servings: 6 servings
• total time: 1 hour

Ingredients

1 pound boneless beef short ribs

4 medium bell peppers, any color

2 medium yellow onions

2 cloves garlic

12 slices American or Provolone cheese (about 9 ounces)

2 tablespoons vegetable oil

2 teaspoons kosher salt, divided, plus more as needed

1/2 teaspoon freshly ground ground black pepper

Directions

Step 1

Freeze 1 pound boneless short ribs in the freezer until half frozen but still sliceable, about 1 hour. Meanwhile, prepare the peppers, aromatics, and cheese.

Step 2

Bring a large pot of salted water to boil. Fit a wire rack in a large baking sheet. Cut 4 bell peppers in half lengthwise, then trim out the inner core and trim the pale ribs in the center, leaving the stem intact. Add the peppers to the boiling water and blanch until they deepen in color and the stems are bright green, about 2 minutes. Transfer to the wire rack skin-side up to drain and cool.

Step 3

Halve and cut 2 medium onions into 1/4-inch thick slices. Finely chop 2 cloves garlic. Coarsely chop 4 of the cheese slices.

Step 4

Cut the short ribs across the grain into 1/8-inch thick (or thinner) slices. Heat 2 tablespoons in a large skillet over medium-high heat until shimmering. Add the beef, garlic, 1 1/2 teaspoons of the kosher salt, and 1/2 teaspoon black pepper. Cook, stirring and breaking up the pieces, until the beef is just cooked through, 3 to 4 minutes. Using tongs, transfer to a large bowl.

Step 5

Reduce the heat to medium, add the onions and remaining 1/2 teaspoon kosher salt to the pan, and cook, stirring occasionally, until deep golden brown, about 20 minutes. Meanwhile, arrange an oven rack 6 inches from the broiling element and heat the oven to broil.

Step 6

Transfer the onions to the bowl with the beef. Add the chopped cheese and stir to combine. Taste and season with more salt and pepper as needed.

Step 7

Remove the peppers and wire rack from the baking sheet. Wipe away any moisture from the baking sheet with a paper towel. Place the peppers cut-side up on the baking sheet. Season each pepper with a small pinch of kosher salt. Divide the filling among the peppers (1/3 to 1/2 cup each). Divide the remaining 8 slices cheese over the peppers. Broil until the cheese on top is melted, 2 to 3 minutes.

Nutrition

• Serving Size: Serves 6
• Calories: 413 cal
• Total Fat: 30.7 g
• Saturated Fat: 13.8 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 558.1 mg
• Total Carbohydrate: 9.6 g
• Dietary Fiber: 2.4 g
• Total Sugars: 5.1 g
• Protein: 25.2 g