Cheesesteak Stuffed Peppers Recipe

Instructions

1. Step 1

   Gather ingredients.

2. Step 2

   Cut four of the peppers in half lengthwise. Remove the seeds and ribs. Set aside.

3. Step 3

   Remove the seeds and ribs from the fifth pepper, and chop it coarsely. Set aside.

4. Step 4

   In a large skillet or saute pan, melt the butter with 1 tablespoon of vegetable oil. Add the sliced onions and cook over medium heat, stirring frequently, until browned - about 15 minutes.

5. Step 5

   Add the chopped peppers and mushrooms, if using. Continue cooking until mushrooms are golden and the peppers are tender. Remove to a plate, and set aside.

6. Step 6

   If necessary, add another tablespoon of oil to the pan, and cook the shaved steak, stirring, until evenly browned.

7. Step 7

   Add the onion and pepper mixture back to the pan. Season the mixture with salt and pepper and the Worcestershire sauce.

8. Step 8

   Heat the oven to 400 F. Line a 9 x 13 x 2-inch baking pan with foil, or spray with nonstick cooking spray.

9. Step 9

   Fill a large saucepan, Dutch oven, or deep saute pan with enough salted water to cover the peppers (don't add them yet). Bring the water to a boil, and then add the pepper halves. Cover and simmer for about 4 minutes, or until just tender but not too soft.

10. Step 10

    Carefully drain the peppers and arrange them -- cut side up -- in the prepared baking dish. 

11. Step 11

    Fill each pepper with the steak and onion mixture. Top each filled bell pepper with a generous amount of shredded cheese. 

12. Step 12

    Bake for about 10 to 12 minutes or until the cheese is melted and the filling is hot. For a cheesier topping, add more cheese just before the peppers are done baking.