Philly Cheesesteak Stuffed Bell Peppers

Protein: or

Origin: North American

Method: Skillet and Oven

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Philly Cheesesteak Stuffed Bell Peppers

The wife and I really love Philly Cheesesteak sandwiches and make them frequently. As a result we are always looking for ways to mix things up a bit. This Philly Cheesesteak Stuffed Bell Pepper recipe, is another recipe that came about during a low carb phase. We have several variations for this recipe, and enjoy them all so we will let you, good reader, decide which you like the best.

Preparing the Philly Cheesesteak Stuffed Bell Peppers

The recipe works well with both beef and chicken, so feel free to use your favorite. The seasoning will provide enough to season 2 pounds of meat. If doing beef, we recommend using thinly sliced rib eye, which you can typically find in most markets. If you choose to do chicken, you may have to thinly slice some chicken breasts yourself, or you can typically find it pre-sliced in Asian or Mexican markets.

Preheat your oven to 375 degrees. Cut the tops off of your peppers and discard the stems, seeds, and ribs. Dice up the remaining pepper flesh from the pepper tops, and add it to the bowl with the diced onion.

From here you can leave the peppers whole like you would traditional stuffed peppers, or you can halve them lengthwise to make Philly Cheesesteak boats.

Place 1 slice of Provolone in the bottom of each pepper. Then set it aside while you cook the meat.

Heat 3 tablespoons of olive oil oil in a skillet, over medium heat. Add in the meat, onion, and diced peppers. Cook for about 2-3 minutes then stir in the seasoning mix.

Next, cook the meat with peppers and veggies until done and breaking apart easily. Remove the meat from the heat.

Evenly divide the meat between the peppers. 2 pounds of meat should be just about right for 8 bell peppers.

Next top the meat with the Provel or with additional provolone cheese. Provel is a processed cheese consisting of swiss, cheddar, and provolone that is most famous for its roll in St. Louis style pizza. It's low melting point results in a gooey cheese, that melts easily and evenly into whatever you are cooking. Have extra Provel? Make up some Halloween Skullzones or St. Louis Style Pizza.

Finishing the Cheesesteak Stuffed Bell Peppers

Finally, bake in the preheated oven for about 20 minutes, until the cheese on top is melted and slightly bubbly and the peppers are slightly softened. If you wish the cheese to be slightly browned, you can broil for a minute or two, watching closely to make sure the cheese does not burn.

Congrats, you're done. You still have time to pour yourself a drink, so why not make it a Campari Old Fashioned or a Blood Orange Bellini.

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