Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 lb. thinly sliced beef sirloin
- 1 large onion, sliced
- 8 oz. sliced mushrooms
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8 oz. shredded provolone cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add sliced onion and mushrooms, and cook until softened, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Add beef sirloin to the skillet and cook until browned, about 5-7 minutes.
6. Season with salt and black pepper.
7. Remove the skillet from heat and stir in shredded provolone cheese and chopped parsley.
8. Arrange the halved and seeded bell peppers in a baking dish.
9. Spoon the beef and cheese mixture into each pepper half.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
12. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 4 servings
Nutritional information:
- Calories: 375
- Fat: 22g
- Carbohydrates: 11g
- Protein: 32g
Substitutions for ingredients:
- Beef sirloin can be substituted with ground beef or ground turkey.
- Provolone cheese can be substituted with any other type of cheese.
Variations:
- Add diced tomatoes or jalapeños to the beef and cheese mixture for added flavor.
- Use different types of bell peppers, such as red or yellow, for a colorful presentation.
Tips and tricks:
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper half to create a flat surface.
- Leftover Cheesesteak Stuffed Peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Leftover Cheesesteak Stuffed Peppers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a baking dish and cover with foil.
- Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the Cheesesteak Stuffed Peppers on a bed of rice or quinoa for a complete meal.
Garnishes:
- Garnish with chopped fresh parsley or sliced green onions for added color and flavor.
Pairings:
- Serve with a side salad or roasted vegetables for a healthy and balanced meal.
Suggested side dishes:
- Roasted broccoli
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before cutting and seeding.
Food history:
- Cheesesteak Stuffed Peppers are a twist on the classic Philly Cheesesteak sandwich, which originated in Philadelphia in the 1930s.
Flavor profiles:
- Savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A