I love stuffed peppers. Stuffing anything in a pepper just automatically makes it better. These Philly Cheesesteak Stuffed Peppers are easy, cheesy, and meaty. They are best grilled but great out of the oven too.
- 6 oz. fresh, sliced mushrooms
- 8 oz. thinly sliced roast beef, chopped into small pieces
- 8 oz. (8 slices) provolone
- 1 medium onion, diced
- 2-4 cloves garlic, minced
- 1 T. olive oil
- 2 large bell peppers
- 1 T. Worcestershire sauce
- 1/2 T. steak seasoning
Cut the peppers in half from top to bottom; remove seeds and veins and place pepper halves in a pan. Set aside.
Heat the oil in a skillet over medium heat. Cook onions, garlic, and mushrooms until onions are translucent and mushrooms are tender. Add roast beef, Worcestershire, and steak seasoning; cook until heated through. Remove from heat and set aside.
Heat the outdoor grill to medium heat or the oven to 400°F. Line each pepper half with a slice of cheese. Stuff the peppers with filling and top with another slice of cheese. If cooking on the grill, place the peppers directly on the rack and cook until the peppers are tender and cheese is melted. If cooking in the oven, place the pan of peppers on the lower rack and cook about 30 minutes or until peppers are tender and cheese is melted.
WW Freestyle Info.: Each stuffed pepper half is 10 points. This recipe makes 4 servings.