Description
These Philly steak and cheese stuffed peppers are loaded with shaved ribeye, caramelized onions, and a creamy two-cheese filling, packed into red bell peppers and frozen oven ready. Everything you love about a Philly cheesesteak, without the bread.
Ingredients
- 4 large red bell peppers, halved lengthwise, seeds removed
- 1 large green bell pepper, thinly sliced
- 1 lb shaved ribeye
- 4 oz cream cheese, softened
- 1½ cups low-moisture mozzarella, divided
- 1 medium yellow onion, thinly sliced
- 1 ½ cups mushrooms, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1-2 teaspoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1-2 teaspoons red wine vinegar or lemon juice
Instructions
- Prep the peppers: Halve the red bell peppers lengthwise and remove seeds. Place on a parchment-lined baking sheet.
- Brown the beef: Heat olive oil (1 tablespoon) in a large skillet over medium-high heat. Add shaved ribeye (1 lb) in an even layer. Let sit 1-2 minutes, then break apart and cook until browned. Transfer to a plate.
- Cook the vegetables: Add remaining olive oil (1 tablespoon) to the pan. Add green bell pepper, onion, and mushrooms. Cook 8-10 minutes until softened and lightly caramelized.
- Build the flavor: Return beef to the pan. Add Worcestershire sauce (1 tablespoon), soy sauce (1-2 teaspoons), garlic powder (1 teaspoon), onion powder (½ teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon). Cook 2-3 minutes. Turn off heat and stir in red wine vinegar or lemon juice (1-2 teaspoons).
- Make it creamy: Fold in cream cheese (4 oz) and shredded mozzarella (1 cup) until melted and cohesive.
- Fill the peppers: Divide filling among pepper halves, packing generously. Sprinkle tops with remaining mozzarella (½ cup).
- Flash freeze: Freeze on baking sheet for 2 hours until solid. Transfer to freezer bags and freeze up to 3 months.
To Serve:
From frozen: Cover with foil. Bake at 375°F for 45-50 minutes. Remove foil for last 10 minutes until cheese is golden.
From thawed: Thaw overnight in the fridge. Bake uncovered at 375°F / 190°C for 25-30 minutes until cheese is golden and bubbly.
Notes
Refrigerate: Store leftover baked peppers in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven covered with foil for 20 to 25 minutes until heated through, removing foil for the last 5 minutes to re-melt the cheese.
Freeze (unbaked): Flash freeze assembled peppers on a baking sheet until solid, then transfer to freezer bags with as much air removed as possible. Freeze for up to 3 months. Bake from frozen at 375°F covered for 45 to 50 minutes, then uncovered for 10 minutes until cheese is golden.
Peppers can be baked and served without freezing first. Assemble and then bake at 375°F uncovered for 25 to 30 minutes until the cheese is golden and bubbly.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Freezer, Oven
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 525
- Sugar: 11.9 g
- Sodium: 1053.3 mg
- Fat: 33.2 g
- Carbohydrates: 21.4 g
- Protein: 37.3 g
- Cholesterol: 106.6 mg