Cheese Steak Stuffed Peppers (Print Version)
# Ingredients:
→ Main Components
01 -
450g lean ground beef
02 -
5 bell peppers
→ Vegetables & Aromatics
03 -
1 small yellow onion, minced
04 -
1 cup diced Cremini or button mushrooms
05 -
Diced tops of bell peppers
→ Fats & Seasonings
06 -
2 tablespoons butter
07 -
1 tablespoon Worcestershire sauce
08 -
1/2 cup crushed tomato
09 -
Salt and freshly cracked black pepper, to taste
→ Cheese
10 -
1 cup shredded cheese of choice (provolone, mozzarella, or Swiss), plus extra for topping
# Instructions:
01 -
Preheat the oven to 180°C. Slice the tops off the peppers, remove the seeds and ribs, then dice the removed tops. Arrange the bell peppers upright in a microwave-safe baking dish with 60 ml water at the bottom. Microwave for 4–5 minutes until peppers are slightly softened. Drain any excess water and set peppers aside.
02 -
Heat 1 tablespoon butter in a large skillet over medium heat. Add the ground beef and allow it to brown without stirring for several minutes to form a crust. Begin breaking up the meat and cook until roughly half is browned. Remove beef from pan and set aside.
03 -
In the same skillet, melt the remaining tablespoon butter. Add minced onion and diced mushrooms; brown for 1 minute without stirring, then stir and cook for another minute. Add diced bell pepper tops and continue cooking for about 1 minute.
04 -
Return the browned beef to the skillet. Add crushed tomato and Worcestershire sauce, cooking for 1 minute. Season to taste with salt and black pepper. Stir in shredded cheese until fully melted and incorporated.
05 -
Evenly spoon the beef and vegetable mixture into each softened bell pepper. Top generously with additional shredded cheese. Bake at 180°C for 15–20 minutes, or until the filling is bubbling and the cheese topping is melted. Sprinkle freshly chopped parsley after baking and serve immediately.
# Notes:
01 -
For enhanced flavour, let the beef develop a deep brown crust before stirring. Optional: garnish with freshly chopped parsley.