Philly Cheesesteak Stuffed Peppers
Along with stuffed mushrooms and stuffed spaghetti squash, stuffed peppers are a great appetizer and main course for any meals. There are two reasons for it. First, these stuffed peppers are super impressive, then, easy build up appetite of eaters. The other is that they are flavorful and incredibly good. They’re also WAY easier to make than you think, too. Prepare the filling, then spoon it into pepper halves. Any of you can make a good job with it.
- 1 sirloin steak
- 1 1/2 cups sliced mushrooms
- 1/2 red pepper, sliced
- 4 green peppers, cut in half
- 1 small red onion, sliced
- 2 cups mozzarella cheese, grated
- 2 tbsp. olive oil, divided
- Salt and pepper to taste
- Preheat oven to 400 degrees F.
- Cut green peppers in half and de-seed. Drizzle with 1 tbsp. olive oil, season with salt and pepper, and bake covered for 10 minutes.
- Heat a large frying pan with remaining olive oil over high heat. Add steak and sear for 1 minute per side.
- Remove from heat and let cool. Cut into thinly slices.
- Add mushrooms to skillet and cook until start to release juices.
- Stir in onions and red pepper, and cook for 2-3 minutes until tender. Season with salt and pepper.
- Remove green peppers from oven. Divide steak slices and veggies between peppers, top with cheese and season with a little more salt and pepper.
- Bake for 15 minutes or until cheese is melted. Remove and serve!