Philly cheesesteak stuffed bell peppers are a delightful twist on the classic sandwich, bringing all the savory, melty goodness into a healthier, veggie-packed dish. This recipe is perfect for those who love the hearty flavors of a cheesesteak but are looking for a lighter option. It's a great way to enjoy a family favorite while sneaking in some extra vegetables. Plus, it's a fun and engaging way to get the kids involved in cooking!

These stuffed bell peppers pair beautifully with a simple side salad or some roasted potatoes for a complete meal. If you're looking to keep things light, a refreshing cucumber and tomato salad would complement the rich flavors of the cheesesteak filling. For a heartier option, consider serving with a side of garlic bread to soak up any delicious juices.

Servings: 4

4 large bell peppers, halved and seeds removed
1 pound thinly sliced beef (such as ribeye or sirloin)
1 tablespoon olive oil
1 large onion, sliced
1 cup mushrooms, sliced
1 teaspoon garlic powder
Salt and pepper to taste
8 slices provolone cheese
1 tablespoon Worcestershire sauce

Preheat your oven to 375°F (190°C).

Place the halved bell peppers in a baking dish, cut side up.

In a large skillet over medium heat, add the olive oil and sauté the onions and mushrooms until they are soft and the onions are translucent.

Add the thinly sliced beef to the skillet, season with garlic powder, salt, and pepper, and cook until the beef is browned.

Stir in the Worcestershire sauce and let it simmer for a couple of minutes to blend the flavors.

Fill each bell pepper half with the beef mixture, packing it in tightly.

Top each stuffed pepper with a slice of provolone cheese.

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let cool slightly before serving.

For a spicier kick, try adding some sliced jalapeños to the beef mixture. If you have picky eaters, you can substitute the mushrooms with diced zucchini or omit them altogether. For a vegetarian version, swap the beef with sautéed portobello mushrooms or a plant-based meat substitute. Feel free to experiment with different cheeses like mozzarella or cheddar for a different flavor profile.

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