Cheese Steak Stuffed Peppers with a Twist
A Philly favorite with a twist!
Cheese Steak Stuffed Peppers have all of the flavor, and half the carbs.
Did you know, stuffed green bell peppers, traditionally a Spanish cuisine are green bell peppers made by a possibility of a variety of ingredients ranging from beef, cheese to ground turkey or chicken, or possibly more vegetables. The ingredients act as the fillings(what the bell pepper is actually filled or stuffed with). Green bell peppers are a significant source of antioxidants while also containing zeaxanthin, a substance responsible for healthy eyes and can reduce age-related eye disorders risk. I find the orange, red and yellow peppers tend to be more sweeter than green. Personally, I cook with either the yellow, orange, or red peppers more so than green. The flavors blend so well with the ingredients added in the center. Cheese Steak Stuffed Peppers will make any mouth water~
A good tip is to boil your peppers for 8-10 minutes. That way they are easy to cut and eat. You can also substitute sirloin steak for ground turkey or chicken. Mozzarella cheese shredded on these Philly peppers are delish too! Serve with your favorite rice- Enjoy 😉
- 4 bell peppers, halved
- 1 1/2 lb. sirloin steak, thinly sliced
- 1 large onion, sliced
- 16 oz. mushrooms
- kosher salt
- Freshly ground black pepper
- 16 slices provolone
- Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 20 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add steak and cook about 1 minute per side. Set aside.
- Add onions and mushrooms to skillet and season with salt and pepper. Return steak to skillet and stir to combine.
- Add provolone to bottom of peppers and top with steak mixture. Top with another piece of provolone and broil, 3 minutes.
- Serve hot.
- Enjoy eating your Cheese Steak Stuffed Peppers with a Twist!