Cheesesteak Stuffed Peppers Recipe
These cheesesteak stuffed peppers are easy to prepare and gluten-free. Caramelized onions add flavor to a quick, simple comfort food.
- Serves: 6 persons
- 5large bell peppers, green, red, or combination of colors (divided)
- 2tablespoons butter
- 1to 2 tablespoons vegetable oil
- 2large onions (peeled, quartered, and thinly sliced)
- 6to 8 ounces sliced mushrooms (optional)
- 1pound shaved steak
- ½teaspoon Worcestershire sauce, or to taste
- salt and pepper to taste
- 1cup shredded cheddar jack, pepper jack, or other cheese (or more, if you like)
Step 1Gather ingredients.
Step 2Cut four of the peppers in half lengthwise. Remove the seeds and ribs. Set aside.
Step 3Remove the seeds and ribs from the fifth pepper, and chop it coarsely. Set aside.
Step 4In 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.
Step 5Add 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.
Step 6If necessary, add another tablespoon of oil to the pan, and cook the shaved steak, stirring, until evenly browned.
Step 7Add the onion and pepper mixture back to the pan. Season the mixture with salt and pepper and the Worcestershire sauce.
Step 8Heat the oven to 400 F. Line a 9 x 13 x 2-inch baking pan with foil, or spray with nonstick cooking spray.
Step 9Fill 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.
Step 10Carefully drain the peppers and arrange them -- cut side up -- in the prepared baking dish.
Step 11Fill each pepper with the steak and onion mixture. Top each filled bell pepper with a generous amount of shredded cheese.
Step 12Bake 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.