Philly Cheesesteak Stuffed Peppers

• servings: 6 servings
• total time: 1 hour 10 minutes

Ingredients

6 large bell peppers, assorted colors

3 tablespoons olive oil, divided

1 large white onion, thinly sliced

8 ounces cremini mushrooms, stems trimmed and thinly sliced

1 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

2 pounds sirloin steak, thinly sliced

9 slices provolone cheese

1 tablespoon fresh thyme leaves, for garnish

Directions

Preheat the oven to 400°F.

Prepare the peppers: Place a pepper on a cutting board so it is laying on its side. Use a knife to slice about a third off the top, from stem to end. Repeat with all other peppers. Use your hands to remove the ribs and seeds inside the pepper and discard them. Leave the stems on. It helps the pepper keep its shape as it cooks. Slice the pepper “lids” into thin strips. You will cook these with the onions and mushrooms. Simply Recipes / Nick Evans

Bake the peppers: Place the peppers on a baking dish cut side-up and bake for 30 minutes. No oil needed here!

Meanwhile, cook the onions and peppers: In a large skillet or on a griddle over medium heat, heat 2 tablespoons olive oil. Add the reserved sliced peppers, onions, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until they softened and start to caramelize around the edges, 12 to 15 minutes. Don’t rush them! Transfer the vegetables onto a clean cutting board. You will chop them with the cooked steak later. Simply Recipes / Nick Evans

Cook the steak: In the same skillet or griddle over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the sliced steak and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread out the steak so it covers as much surface area as possible in a thin layer. If using a skillet, you may have to cook them in batches so that they cook without steaming. Cook for 1 to 2 minutes without stirring. It will cook very quickly. Then, give it a quick stir to finish cooking. Simply Recipes / Nick Evans

Chop the filling: Transfer the cooked steak onto the cutting board. Use a chef’s knife to roughly chop the steak and the vegetables into small pieces. Right on the cutting board toss them together with your hands to combine. Simply Recipes / Nick Evans

Stuff the peppers: Remove the peppers from oven. Keep the oven on. When they are cool enough to handle, carefully fill each pepper half full with the filling. Place a slice of provolone on top of the filling. Top with more filling use it all!—until the pepper is full. Halve the remaining 3 slices of cheese and top each pepper with them. Sprinkle the tops with thyme. Simply Recipes / Nick Evans

Bake the stuffed peppers: Bake the stuffed peppers for 15 minutes until the cheese is melted and the peppers are tender. Serve warm. Leftovers can be kept in the fridge for 3 to 4 days tightly covered. Reheat them in a 350°F oven until warmed through, 15 to 20 minutes. Did you love the recipe? Leave us stars below! Simply Recipes / Nick Evans

Nutrition

• Calories: 512 kcal
• Total Fat: 34 g
• Saturated Fat: 15 g
• Unsaturated Fat: 0 g
• Cholesterol: 133 mg
• Sodium: 788 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 43 g