Description
Cheesesteak stuffed peppers ground beef version made with tender beef, mushrooms, onions, broth, cream cheese, and melty Colby Jack inside roasted pepper halves for a hearty and flavorful main dish.
Ingredients
1 lb extra lean ground beef
2 tsp olive oil
8 oz white mushrooms minced
1 medium red onion chopped
4 medium bell peppers (1 chopped, 3 halved)
2 tbsp all purpose flour
1 1/4 cups beef broth (low sodium)
Crystal Worcestershire Sauce
Crystal Hot Sauce
1/2 tsp oregano
1/2 tsp all purpose seasoned salt
Organic Valley Cream Cheese
Kosher salt and black pepper to taste
Olive oil or avocado oil cooking spray
Tillamook Colby Jack Cheese shredded
Instructions
1. Preheat oven to 400 degrees.
2. Heat skillet with olive oil and add ground beef then season with salt and pepper and cook until browned then remove and set aside.
3. Add more olive oil then stir in onion mushrooms and chopped pepper and cook until softened.
4. Return beef to skillet then sprinkle flour and stir well to coat.
5. Pour in broth then add Crystal Worcestershire Sauce Crystal Hot Sauce oregano seasoned salt and Organic Valley Cream Cheese then stir until creamy.
6. Slice remaining peppers in half remove seeds then spray with cooking spray and season lightly.
7. Pour a little broth into a baking dish then arrange pepper halves inside.
8. Spoon cheesesteak mixture into each pepper and top with Tillamook Colby Jack Cheese then spray tops lightly.
9. Cover with foil and bake then uncover to toast cheese.
10. Let cool slightly before serving.
Notes
Serving size is one stuffed pepper half.
Filling reheats well for meal prep.
Adjust salt depending on broth.
Peppers keep structure and filling stays creamy when reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American