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Philly Cheesesteak Stuffed Peppers



  • 6 medium bell peppers  halved, seeded and ribs removed
  • 1 1/2 tbsp. olive oil
  • 1 lb. beef shaved steak
  • 1 medium onion sliced
  • 6 oz. mushrooms sliced
  • 6 slices of American or Provolone cheese
  • 2 cups cooked white rice
  • 1/2 tsp. red pepper flakes optional
  • salt and pepper to taste
  • chopped parsley to garnish


  • Preheat the oven to 400ºF. Place the peppers cut side up onto the baking dish and bake for about 20 minutes.
  • Meanwhile, in a heavy pan, heat the oil on medium-high heat. Add the onions and mushrooms, stir, and cook for about 7-8 minutes.
  • Add the steak to the pan and cook for 3-5 minutes, until just done and no pink color remains. Season with salt, pepper, and red pepper flakes. Stir and remove the pan from the heat.
  • Place a spoonful of rice inside each pepper half (the amount of rice depends on the size of your peppers). Add a half slice of cheese on top.
  • Fill each pepper with the cheesesteak mixture. Add another half slice of cheese on top of each pepper.
  • Bake for about 5-7 minutes, just until the cheese melts nicely. Garnish with freshly chopped parsley and serve.

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