Cheese Steak Stuffed Peppers Recipe

Let me tell you, weeknight dinners in our house can sometimes feel like a culinary tightrope walk. We’re always balancing speed, health, and most importantly, taste. Finding something that pleases everyone from the picky eater to the adventurous foodie feels like a small victory. That’s where these Cheese Steak Stuffed Peppers came into our lives, and let me just say, they’ve become a resounding hit! The first time I made them, the aroma filling the kitchen was utterly irresistible. The vibrant colors of the peppers, bursting with a savory, cheesy filling, were instantly appealing. And the taste? Imagine the classic, comforting flavors of a Philly cheesesteak, but nestled inside a sweet and tender bell pepper instead of a bread roll. My husband, a self-proclaimed cheesesteak connoisseur, declared them “genius!” Even my kids, who are usually skeptical of anything “healthy-ish,” devoured them. The best part? They are surprisingly easy to make, packed with flavor, and a fantastic way to sneak in some extra veggies. Since that first successful dinner, these Cheese Steak Stuffed Peppers have become a regular on our menu, and I have a feeling they’ll become a favorite in your home too!

Ingredients

This recipe utilizes simple, readily available ingredients to create a dish that’s both satisfying and flavorful. Here’s what you’ll need to bring these delicious stuffed peppers to life:

• Bell Peppers: 6 large bell peppers, assorted colors (red, yellow, orange, green). Using a mix of colors not only adds visual appeal but also offers slightly different flavor profiles. Red and yellow peppers tend to be sweeter, while green peppers have a slightly more bitter taste.
• Ground Beef: 1.5 lbs ground beef (80/20 blend recommended for flavor). You can also use ground sirloin or even ground turkey or chicken for a leaner option. If using leaner ground meat, you might want to add a tablespoon of olive oil to the skillet to ensure the filling remains moist.
• Onion: 1 large yellow onion, chopped. Yellow onions provide a good balance of flavor and sweetness when cooked. You can substitute with white or red onion depending on your preference.
• Green Bell Pepper (for filling): 1 green bell pepper, chopped. Adding chopped bell pepper to the filling enhances the overall pepper flavor and adds texture.
• Mushrooms: 8 oz cremini mushrooms, sliced. Mushrooms add an earthy, umami depth to the filling. You can use other types of mushrooms like white button mushrooms, portobello, or even shiitake for a richer flavor.
• Garlic: 4 cloves garlic, minced. Fresh garlic is crucial for that authentic cheesesteak flavor. You can use pre-minced garlic for convenience, but fresh is always best.
• Provolone Cheese: 8 slices provolone cheese. Provolone is the classic cheese for cheesesteaks, offering a mild, slightly tangy flavor and excellent melting properties. You can substitute with mozzarella, white cheddar, or even a blend of cheeses.
• Cheese Sauce (Optional but Highly Recommended): 1 cup prepared cheese sauce (jarred or homemade). A creamy cheese sauce elevates the cheesesteak flavor to the next level. You can use a store-bought cheese sauce for convenience or make your own using cheddar cheese, milk, and butter for a richer, homemade taste. Alternatively, you can use shredded cheddar cheese if you prefer a simpler, less saucy filling.
• Worcestershire Sauce: 2 tablespoons Worcestershire sauce. Worcestershire sauce adds a savory, umami depth to the beef filling, mimicking the classic cheesesteak flavor profile.
• Dried Oregano: 1 teaspoon dried oregano. Oregano provides a subtle herbaceous note that complements the other flavors in the filling. You can use Italian seasoning blend as a substitute for a more complex herb profile.
• Dried Basil: 1 teaspoon dried basil. Basil adds a touch of sweetness and freshness to the filling. Similar to oregano, Italian seasoning blend can be used as a substitute.
• Salt: 1 teaspoon salt, or to taste. Salt is essential for enhancing the flavors of all the ingredients. Adjust the amount to your personal preference.
• Black Pepper: ½ teaspoon black pepper, or to taste. Freshly ground black pepper adds a bit of spice and depth of flavor. Adjust the amount to your preference.
• Olive Oil: 2 tablespoons olive oil. Olive oil is used for sautéing the vegetables and browning the ground beef. You can substitute with other cooking oils like vegetable oil or avocado oil.

Instructions

Follow these step-by-step instructions to create perfectly cheesy and flavorful Cheese Steak Stuffed Peppers:

1. Prepare the Bell Peppers:

• Preheat your oven to 375°F (190°C).
• Wash the bell peppers thoroughly under cold water.
• Carefully slice each bell pepper in half lengthwise, from stem to bottom.
• Remove the seeds and membranes from each pepper half. Use a spoon or your fingers to scrape out all the seeds and white ribs. Make sure to remove all the seeds to avoid any bitterness and create a clean cavity for the filling.
• If desired, you can blanch the pepper halves for a slightly softer texture. Bring a large pot of salted water to a boil. Carefully add the pepper halves and blanch for 3-4 minutes. Immediately transfer them to an ice bath to stop the cooking process. This step is optional but can help pre-cook the peppers slightly, ensuring they are tender when baked.
• Arrange the pepper halves cut-side up in a 9×13 inch baking dish. If you blanched the peppers, drain them well before placing them in the baking dish.

2. Prepare the Cheesesteak Filling:

• Heat olive oil in a large skillet over medium-high heat. Allow the oil to heat up properly before adding the vegetables; this will ensure they sauté rather than steam.
• Add chopped onion and green bell pepper to the skillet and sauté for 5-7 minutes, or until softened and slightly translucent. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the onions and peppers first brings out their natural sweetness and flavor.
• Add sliced mushrooms to the skillet and cook for another 5-7 minutes, or until softened and browned. Mushrooms release moisture as they cook, so continue to cook until the moisture has evaporated and they start to brown. This browning process enhances their flavor.
• Push the vegetables to one side of the skillet and add ground beef to the other side. Break up the ground beef with a spoon and cook until browned and cooked through. Drain off any excess grease. Draining the grease is important to prevent the filling from becoming greasy and heavy.
• Add minced garlic, Worcestershire sauce, dried oregano, dried basil, salt, and black pepper to the skillet. Stir everything together to combine the spices and flavors evenly throughout the filling. Cook for another 1-2 minutes to allow the garlic to become fragrant.
• Simmer for 5 minutes to allow the flavors to meld together. Simmering helps to deepen the flavors and allows the Worcestershire sauce and spices to fully infuse the beef and vegetable mixture.

3. Assemble and Bake the Stuffed Peppers:

• Spoon the cheesesteak filling evenly into each bell pepper half, mounding it slightly. Don’t overfill the peppers, but make sure each one is generously stuffed.
• Top each stuffed pepper half with a slice of provolone cheese. Ensure the cheese covers most of the filling to create a cheesy, melted topping.
• If using cheese sauce, you can drizzle it over the provolone cheese or serve it on the side for dipping. Drizzling cheese sauce over the peppers before baking will create an extra cheesy and decadent topping.
• Pour about ½ cup of water into the bottom of the baking dish. Adding water to the dish creates steam, which helps to keep the peppers moist and prevents them from drying out during baking.
• Bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and the cheese is melted and bubbly. The peppers should be slightly tender but still hold their shape. The cheese should be melted and golden brown in spots.
• If you want a more browned and bubbly cheese topping, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

4. Serve and Enjoy:

• Carefully remove the baking dish from the oven and let the stuffed peppers cool slightly before serving.
• Garnish with fresh parsley or chopped chives, if desired, for a pop of color and freshness.
• Serve hot and enjoy these delicious Cheese Steak Stuffed Peppers!

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Serving Size: 1 stuffed pepper half
• Calories: Approximately 450-550 calories (This can vary depending on the fat content of the ground beef, the type of cheese sauce used, and the size of the bell peppers).
• Protein: 30-35 grams
• Fat: 25-35 grams (Varies with ground beef and cheese choice)
• Saturated Fat: 10-15 grams (Varies with ground beef and cheese choice)
• Cholesterol: 120-150 mg
• Sodium: 500-700 mg (Varies with cheese sauce and salt added)
• Carbohydrates: 20-25 grams
• Fiber: 5-7 grams
• Sugar: 8-10 grams

Note: These are estimates and can vary based on specific ingredients used and portion sizes. For more accurate nutritional information, you can use a nutrition calculator and input the specific brands and quantities of ingredients used. Consider using leaner ground beef and lower-fat cheese options to reduce the fat and calorie content.

Preparation Time

• Prep Time: 25 minutes (Includes chopping vegetables, preparing filling, and stuffing peppers)
• Cook Time: 30 minutes (Baking time in the oven)
• Total Time: 55 minutes

This recipe is perfect for a weeknight meal as it can be prepared and cooked in under an hour. You can also prep the filling ahead of time to save even more time on busy evenings. The stuffed peppers can also be assembled ahead of time and stored in the refrigerator, ready to bake when needed.

How to Serve

These Cheese Steak Stuffed Peppers are a satisfying meal on their own, but you can elevate your dining experience by serving them with complementary sides and garnishes. Here are some delicious serving suggestions:

• Side Salads:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing balances the richness of the stuffed peppers.
  • Caesar Salad: A classic Caesar salad adds a creamy and savory element that complements the cheesesteak flavors.
  • Caprese Salad: The fresh flavors of tomatoes, mozzarella, and basil in a Caprese salad offer a lighter, Italian-inspired side.
  • Cucumber and Tomato Salad: A simple cucumber and tomato salad with a light dressing provides a refreshing and hydrating side dish.
• Vegetable Sides:
  • Roasted Asparagus: Roasted asparagus with olive oil and lemon juice is a healthy and flavorful vegetable side.
  • Steamed Broccoli: Steamed broccoli with a sprinkle of parmesan cheese is a simple and nutritious side dish.
  • Garlic Green Beans: Sautéed or roasted green beans with garlic offer a flavorful and vibrant vegetable accompaniment.
  • Mashed Cauliflower: For a lower-carb option, creamy mashed cauliflower is a delicious and satisfying side dish.
• Carbohydrate Sides (if desired):
  • Garlic Bread: Classic garlic bread adds a comforting and familiar side, perfect for soaking up any extra cheese sauce.
  • Rice Pilaf: A flavorful rice pilaf can complement the stuffed peppers and make it a more substantial meal.
  • Quinoa: Quinoa is a healthy and protein-rich grain that can be served as a side dish.
  • Roasted Potatoes: Roasted potatoes, either wedges or diced, offer a hearty and satisfying carbohydrate side.
• Garnishes and Toppings:
  • Fresh Parsley or Chives: Chopped fresh parsley or chives add a pop of color and freshness.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a creamy tanginess.
  • Hot Sauce: For those who like a little spice, a drizzle of hot sauce adds a kick.
  • Pickled Jalapeños: Pickled jalapeños offer a tangy and spicy contrast to the richness of the stuffed peppers.
  • Extra Cheese Sauce: Serve extra cheese sauce on the side for dipping or drizzling.

Additional Tips for Perfect Cheese Steak Stuffed Peppers

To ensure your Cheese Steak Stuffed Peppers are a culinary triumph, consider these helpful tips:

1. Don’t Overcook the Peppers: Baking the peppers for the recommended time should result in tender but still slightly firm peppers. Overbaking can make them mushy. If you prefer a slightly crispier pepper, reduce the baking time by a few minutes or blanch them for a shorter duration.
2. Season the Filling Generously: Cheesesteak flavor is all about bold seasoning. Don’t be shy with the Worcestershire sauce, garlic, salt, and pepper. Taste and adjust the seasoning of the filling before stuffing the peppers to ensure it’s flavorful.
3. Use Quality Ground Beef: Opt for 80/20 ground beef for the best flavor and moisture. While leaner ground beef is healthier, it can sometimes result in a drier filling. If using leaner beef, consider adding a tablespoon of olive oil to the skillet while cooking to maintain moisture.
4. Customize Your Cheese: Provolone is classic, but feel free to experiment with other cheeses like mozzarella, white cheddar, pepper jack for a spicier kick, or even a combination of cheeses. Consider using a cheese blend that melts well and offers a flavor you enjoy.
5. Make Ahead for Convenience: The cheesesteak filling can be made a day ahead and stored in the refrigerator. You can also stuff the peppers ahead of time and keep them refrigerated, ready to bake when needed. This makes meal prep easier, especially for busy weeknights. Just add a few extra minutes to the baking time if baking from cold.

Frequently Asked Questions (FAQ)

Q1: Can I make these stuffed peppers vegetarian or vegan?

A: Yes, absolutely! To make these vegetarian, you can substitute the ground beef with plant-based ground beef crumbles or lentils. For a vegan version, use plant-based ground beef crumbles or lentils, vegan cheese slices, and a vegan cheese sauce. Ensure all other ingredients are also vegan-friendly. You can also add chopped vegetables like zucchini, eggplant, or corn to the filling for added flavor and texture in a vegetarian or vegan version.

Q2: Can I freeze Cheese Steak Stuffed Peppers?

A: Yes, you can freeze cooked Cheese Steak Stuffed Peppers. Allow them to cool completely after baking. Wrap each stuffed pepper half individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, thaw them in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also reheat them in the microwave, but the texture might be slightly softer.

Q3: I don’t have provolone cheese; what else can I use?

A: If you don’t have provolone cheese, you can use mozzarella, white cheddar, Monterey Jack, or even a blend of Italian cheeses. Mozzarella will provide a mild and melty cheese pull. White cheddar offers a sharper flavor. Monterey Jack is a mild and creamy option. Choose a cheese that melts well and complements the cheesesteak flavors.

Q4: Can I use different types of peppers besides bell peppers?

A: While bell peppers are the most common and ideal for stuffing due to their shape and size, you can experiment with other types of peppers. Poblano peppers are larger and have a mild heat, making them a good alternative. Anaheim peppers are also larger and mild. However, smaller peppers like jalapeños or banana peppers would be more challenging to stuff and bake evenly. Bell peppers are recommended for the best results.

Q5: How can I make the filling less greasy?

A: To reduce grease in the filling, use leaner ground beef (90/10 or leaner). Be sure to drain off any excess grease after browning the ground beef. You can also simmer the filling for a bit longer after draining the grease to allow any remaining liquid to evaporate. Using a slotted spoon to transfer the filling into the peppers can also help leave behind any excess grease in the skillet.

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