Beef Philly Stuffed Peppers

The first time I made these stuffed peppers, my husband actually thought I was ordering takeout until he walked into the kitchen and smelled that beautiful aroma of beef and onions cooking. The way the peppers get all sweet and tender in the oven while the provolone bubbles over the top—its absolute magic. Now its one of those meals I make when I want something comforting but still light enough that I dont feel heavy afterward.

Last winter when my sister was doing low carb eating, I made these for our weekly family dinner and honestly everyone kept reaching for seconds even the ones not watching carbs. There is something about cutting into that melted cheese and getting a forkful of tender beef with sweet pepper that just works on every level.

Ingredients

• 4 large bell peppers: Any color works but I love using red and yellow for their natural sweetness when they roast
• 1 large yellow onion: Thinly sliced because those onion strands are non negotiable for authentic Philly flavor
• 1 cup cremini mushrooms: They add this earthy depth that makes the filling feel so much more substantial
• 2 cloves garlic: Minced fresh because nothing beats that punch of real garlic right at the end
• 450 g thinly sliced beef sirloin or ribeye: Ask your butcher to slice it paper thin or pop it in the freezer for 20 minutes to make cutting easier
• 8 slices provolone cheese: One slice on the bottom melts into the pepper and one on top gets all golden and bubbly
• 2 tbsp olive oil: You want enough fat to get those onions really soft and caramelized
• 1 tsp Worcestershire sauce: This is the secret ingredient that gives the beef that deep savory flavor
• 1/2 tsp salt and pepper: Keep it simple because the cheese adds so much seasoning already

Instructions

Get your oven ready:

Preheat to 200°C and arrange those pepper halves cut side up in your baking dish like little boats ready to be filled

Cook the vegetables:

Heat one tablespoon of olive oil in a large skillet over medium heat then toss in your onions and mushrooms, sautéing for 5 to 6 minutes until they are soft and fragrant before adding the garlic for one final minute

Brown the beef:

Push all those veggies to one side, add the remaining olive oil and your sliced beef, cooking for 3 to 4 minutes and stirring constantly then stir in the Worcestershire, salt, and pepper before mixing everything together

Start assembling:

Lay one slice of provolone right in the bottom of each pepper half—it will melt into a delicious cheesy base as everything bakes

Fill them up:

Spoon that beef and vegetable mixture evenly into each pepper, really packing it in gently, then top each one with another slice of provolone

Bake covered first:

Cover the whole dish with foil and bake for 20 minutes so the peppers steam and get tender without drying out

Finish uncovered:

Remove that foil and give it another 10 to 15 minutes until the cheese is melted and slightly golden and the peppers are perfectly tender

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These have become my go to when friends come over for casual dinners because they look impressive but are so incredibly simple to throw together. I love how each person gets their own personal portion all wrapped up in a sweet roasted pepper package.

Making Ahead

You can absolutely prep everything the night before and just store the filling and peppers separately in the refrigerator. The flavors actually get better overnight so sometimes I will cook the beef mixture ahead and let it hang out until Im ready to assemble.

Cheese Options

While provolone is classic for that authentic Philly taste, I have used white cheddar for extra sharpness and even Swiss when that is what I had in the fridge. Just stick to a good melting cheese and you really cannot go wrong here.

Serving Ideas

Sometimes I will serve these with a simple green salad dressed with vinaigrette to cut through all that rich cheese and beef. Other times roasted potatoes on the side make it feel more like a complete comfort meal.

• Fresh chopped parsley adds such a nice bright pop against all that melted cheese
• Hot sauce on the side lets everyone customize their heat level
• A light arugula salad with lemon dressing balances everything perfectly

Save

There is something so satisfying about turning a sandwich into a stuffed vegetable without losing any of the soul warming flavors that made the original so beloved. Hope these become a regular in your dinner rotation like they have in mine.

Recipe FAQs

→ What cut of beef works best for this dish?

Thinly sliced sirloin or ribeye are ideal due to their tenderness and flavor, allowing quick cooking and a juicy texture.

→ Can I substitute the provolone cheese?

Yes, mozzarella or Swiss cheese work well as alternatives, providing a creamy melt with slightly different flavor notes.

→ How can I add more spice to the filling?

Incorporate a pinch of red pepper flakes into the beef and vegetable mix before stuffing for a mild heat kick.

→ Are there other vegetable options to include?

Mushrooms and onions are classic, but you can add diced green peppers or tomatoes for extra texture and flavor.

→ What is the best way to serve these stuffed peppers?

Serve hot, garnished with fresh parsley and accompanied by a light salad or roasted potatoes for a balanced meal.