Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers: Step by Step

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Lay the pepper halves cut side up on a baking tray, brush with half the oil and bake for 12 minutes, until just softened.

   Mark done Start 12 min timer

2. Meanwhile, heat the remaining oil in a large frying pan over high heat. Cook the beef in a single layer for 2 minutes, until browned, then move it to a plate.

   Mark done Start 2 min timer

3. Add the onion and mushrooms to the pan and cook for 6 minutes, until soft and golden. Add the garlic, oregano, salt and pepper and cook for 1 minute. Return the beef to the pan.

   Mark done Start 6 min timer

4. Spoon the filling into the peppers and top with the provolone. Bake for 12 minutes, until the cheese has melted and is bubbling. Scatter with the parsley.

   Mark done Start 12 min timer

What Can Go Wrong

1. Freeze the beef for 20 minutes before slicing; firm meat cuts much thinner.
2. If the peppers will not stand level, trim a thin slice from the base of each.
3. Cook the beef in two batches if your pan is small, so it browns.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

To Go With It

A green salad · Steamed broccoli · Sliced tomatoes

Keeping Philly Cheesesteak Stuffed Peppers

Keeps in the fridge for up to 3 days. Reheat in a hot oven until the cheese bubbles.

Questions People Ask

Philly Cheesesteak Stuffed Peppers Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.