These Philly Cheesesteak Stuffed Peppers capture all the bold, savory flavors of the classic sandwich—juicy beef, tender mushrooms, and sweet onions—packed inside roasted bell peppers and finished with a generous layer of melted mozzarella cheese.
| Ingredient | Quantity |
|---|---|
| Bell Peppers | 3 |
| Ground Beef | 1 lb |
| Mushrooms (chopped) | 8 oz |
| Onion (chopped) | 1 |
| Ketchup | 2 tbsp |
| Worcestershire Sauce | 1 tbsp |
| Beef Broth | 1 cup |
| Mozzarella Cheese (shredded) | 8 oz |
| Salt and Pepper | To taste |
Step 1: Preheat and Prep Peppers
Set the oven to 350°F. Cut the tops off the bell peppers and remove the seeds. Lightly coat the insides of the peppers and a baking dish with oil.
Step 2: Brown the Beef
In a skillet over medium-high heat, cook the ground beef with the chopped onion until the beef is browned and the onion is soft. Drain excess grease.
Step 3: Add Mushrooms and Seasoning
Stir in chopped mushrooms. Mix in beef broth, Worcestershire sauce, ketchup, and season with salt and pepper.
Step 4: Simmer the Filling
Allow the mixture to simmer until most of the liquid has evaporated and the filling becomes thick, about 5–7 minutes.
Step 5: Fill and Top
Spoon the filling into each prepared pepper. Stand them upright in the baking dish and top each one generously with shredded mozzarella cheese.
Step 6: Bake
Loosely cover with foil and bake for 45 minutes, until peppers are tender. For extra browning, remove the foil during the last 5–10 minutes.
Step 7: Serve
Let the peppers cool slightly before serving. Enjoy warm with your favorite side or a simple salad.
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