Philly Cheesesteak Stuffed Peppers

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I love stuffed peppers.  I love the Philly Cheesesteaks, though I can’t say that I have ever had an authentic one.  (Sounds like a travel plan, yes?)  So the two put together makes for a great, easy weeknight dinner.  I like the peppers to be soft but still have some bite, and the stuffing to be extremely flavorful.  You can change up the protein to your tastes, using mushrooms in addition to or instead of the beef.  This recipe is quick, flavorful and fits easily  into your dinner rotations.

Try it out and let me know what you think!


Philly Cheesesteak Stuffed Peppers

  • Olive oil
  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 4-8 oz mushrooms, sliced
  • 2-3 cloves garlic, chopped
  • 3-4 bell peppers for stuffing
  • 3 T Pickapeppa or steak sauce
  • ½ cup beef broth
  • 1 dash Worcestershire sauce
  • ½ cup Panko or breadcrumbs
  • Provolone slices or shredded Mozzarella cheese

Preheat oven to 350.

Bring a large pot of water to a boil, season with salt.

Deseed the stuffing peppers, saving the tops or sides for chopping.  You can use any color of bell pepper for stuffing, we have even used poblano peppers, just keep in mind that they aren’t a thick and meaty as bell peppers and won’t require as much boiling time. When you pick your stuffing peppers, grab some that will either sit easily on their bottoms and hold stuffing well, or have a semi-flat side to lay on in a baking dish.  Using a paring knife, cut a hole around the stem of the pepper, or down one side of the pepper as I have done in the picture below.  Remove all seeds and save the piece of the pepper you remove to chop and add in your recipe later.

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Boil the deseeded peppers until beginning to soften, about 5-6 minutes.  If you  like your peppers firm you can skip the boiling step.  The peppers will continue to soften in the oven as well.

Remove the peppers from the peppers from the water and drain any water from the inside.  Lay/stand the peppers in a baking dish.  If the peppers don’t stand easily on their own you can use some of the stuffing around the peppers later to stabilize them some.

Heat a skillet over medium high heat and add olive oil.

Add the onion, chopped bell pepper (one whole and the reserved trimmings) and garlic to the pan and saute 3-4 minutes until crisp tender.

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Add the mushrooms, if using, and saute another 2-3 minutes.

Add the ground beef, season with salt and pepper, and cook 5-6 minutes until no longer pink and drain off any fat.  You can mix up the protein by using ground turkey, a variety of mushrooms or whatever feels right for your weeknight.

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Stir in the Pickapeppa, beef broth and Worcestershire.  Pickapeppa hails from Jamaica. It is a thick, pourable sauce that has a distinct tangy flavor.  You can find it in most grocery stores around the condiments/hot sauces.  If you don’t have Pickapeppa, try a steak sauce such as A1.  Try out the Pickapeppa at some point, it’s also great just poured over cream cheese as an easy  appetizer!

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Cook the mixture over medium heat until most of the liquid is gone, checking your seasonings as it cooks.  Keep in mind that the Worcestershire and Pickapeppa will add a salty element, you may want to balance that will a little more black pepper.  I also like to use the reduced sodium broths to control some that that flavor.

Add the Panko to the pan and stir.  If your filling seems a  little loose or you have extra moisture, add more Panko.

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Time for stuffing!  Fill your boiled peppers with the stuffing. I like to pack them fairly tight but as I mentioned earlier, if your peppers don’t stand well, use some of the stuffing to brace the peppers in the baking dish. Those bits in the dish get nice and toasty as a little tasty bonus.

Top the peppers with the cheese.  Provolone slices are nice, but shredded cheese works just as well.

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Bake the peppers for 5-10 minutes.  I like to then broil the cheese for a couple minutes for that extra toasty cheese texture.

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Remove from the oven, plate and serve with your choice of sides.

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So what’s your favorite stuffed pepper?  I want to hear what you think!


Full Recipe

Philly Cheesesteak Stuffed Peppers

  • Olive oil
  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 4-8 oz mushrooms, sliced
  • 2-3 cloves garlic, chopped
  • 3-4 bell peppers for stuffing
  • 3 T Pickapeppa or steak sauce
  • ½ cup beef broth
  • 1 dash Worcestershire sauce
  • ½ cup Panko or breadcrumbs
  • Provolone slices or shredded Mozzarella cheese

Preheat oven to 350.

Bring a large pot of water to a boil.

Deseed peppers for stuffing, saving tops/sides to chop.

Boil peppers until desired softness, 6-7 minutes.

Add EVOO to a large skillet over medium-high heat.

Add the onion, chopped bell pepper and garlic and cook 2-3 minutes or until crisp tender.

Add the ground beef, season with salt and pepper, and cook 5-6 minutes or until no longer pink.  

Drain off any fat.

Stir in the Pickapeppa, beef broth and Worcestershire.

Cook over medium heat until most of  liquid is gone and check the seasonings.

Add Panko/breadcrumbs to desired consistency.

Stuff the pepper halves with filling.

Top with provolone slices or shredded cheese.

Bake 5-10 minutes, broil tops as desired.

2 thoughts on “Philly Cheesesteak Stuffed Peppers

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