Ingredients
Scale
4 large Bell Peppers
2 tablespoons Olive Oil
1 pound Sirloin Steak, shaved or thinly sliced
1 large Yellow Onion, thinly sliced
8 ounces Mushrooms, sliced
2 cloves Garlic, minced
1 tablespoon Worcestershire Sauce
1/4 cup Beef Broth
1 teaspoon Salt
1/2 teaspoon Black Pepper
6 slices Provolone Cheese
2 tablespoons Fresh Parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Slice each bell pepper in half lengthwise and scoop out seeds and membranes. Arrange in a baking dish cut-side up
- Pour about 1/4 inch of water into the bottom of the baking dish and bake the peppers for 15-20 minutes until slightly softened
- In a skillet, heat 1 tablespoon of olive oil and sauté the sliced onions and mushrooms for 7-10 minutes until caramelized. Set aside
- In the same skillet, add the remaining olive oil and cook the steak for 1-2 minutes per side until browned. Break into smaller pieces
- Reduce heat and add the sautéed vegetables back, along with garlic, Worcestershire sauce, salt, pepper, and beef broth. Simmer for 2-3 minutes
- Stuff the mixture into the pre-baked bell peppers and place a slice of provolone on top
- Return to the oven and bake for another 10-15 minutes until cheese is melted and bubbly
- Garnish with fresh parsley if desired and serve hot
Notes
Ask your butcher to thinly shave the steak for the best texture.
Feel free to mix and match bell pepper colors for added sweetness and presentation.
Customize your cheese choice based on preference.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 90 mg