Philly Cheesesteak Stuffed Peppers

Course dinner, lunch

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 294

Author Lindsay Viker

Preheat the oven to 350 degrees Fahrenheit. Place the halved bell peppers in a baking dish and transfer to the oven. Bake for about 15-20 minutes, or until just beginning to soften but not yet fork tender. Remove from the oven.
While the peppers are cooking, heat a large skillet over medium heat and add 2 tbsp olive oil. Add the onion and begin to saute, stirring often, for about 5 minutes. Lower the heat to low and continue cooking the onions, stirring occasionally, until nicely browned, soft, and caramelized, about 40 minutes. Remove the onions and set aside.
Increase the heat to medium high and add the remaining 1 tbsp oil if needed. When the oil is hot, add the beef and sprinkle with the Italian seasoning, salt, and pepper. Cook, flipping the shaved beef pieces halfway through, until the beef is cooked through to desired doneness, about 10 minutes.
Place some of the cooked beef in each cooked bell pepper half and top with some of the caramelized onions. Top each bell pepper with a provolone cheese slice.
Transfer to the oven and broil on high for about 2 minutes, until the cheese is melted and beginning to brown. Remove from the oven and serve hot!