- 6 medium green bell peppers - tops, seeds, and membranes removed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 (8 ounce) package sliced fresh mushrooms
- 1 large onion, sliced
- 6 sandwich steaks, sliced into strips
- salt and ground black pepper to taste
- garlic powder
- 12 slices provolone cheese
- Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.
- Bake in the preheated oven until just soft, 10 to 15 minutes.
- Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion; cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more.
- Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese.
- Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.
06/18/2019
recipepes.com
philly cheesesteak stuffed peppers, recipe
PT15M
PT1H
5
455 calories
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