A rich, luscious delight are these tiny cookies! You can be creative and substitute pecans with any jam or preserves you choose. ideal to bring to a party.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 bell pepper halves |
Ingredients
- 3 large green bell peppers, halved lengthwise and seeded
- 1 (14 ounce) package thinly sliced frozen Philly beef steak
- 1 large sweet onion, diced
- 1 (6 ounce) package sliced baby bella mushrooms, diced
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon Montreal steak seasoning, or more to taste
- 6 slices provolone cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
- Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
- Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
- Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
- Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 735 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved it however it did need some extra flavoring for the adults. Fairly easy and can’t wait to make it a few more times to see what a few of my own ideas and tricks will do for it!!!!
I always made the traditional stuffed pepper recipe and was looking for something different when this recipe popped up in my email. This is now my #1 stuffed pepper recipe. The taste is just like eating a cheesesteak sandwich minus the bread. I made it exactly as written with the exception my farmers market had chopped sirloin and used that cut instead.
I will boil the peppers first next time and probably add more cheese in the mixture
This was super yummy. We will definitely be making this again.
This was super yummy. We will definitely be making this again.
This was a big hit. The seasoning was spot on. The only thing I did different was cut the peppers in half and stuffed the bowl of the pepper and added additional cheese.. I used the top of the pepper for another recipe.
Loved it.
I would give it 5, but my husband (who doesn’t like peppers) said it was just okay, so I’ll lower it to 4. But I loved it. Savory without bread or sugar which are my nemeses. I used green, red and orange bell peppers and thought they added a fun touch. I also used a different brand of Steak Seasoning that had no salt in it, so I needed to add salt.
This is sooo good, Ive made this recipe a dozen times now, and have tweaked it every time- to what’s on hand or what we feel like haha! Tonight I’m using 3/4 lb. of deli roast beef, mushrooms, red onion, garlic, olive oil, provolone, peppers, spices of choice, a little soy sauce while stir frying, reducing liquids- till I get a ‘seer’ – cook @ 375* for 20min, put some mozzarella on top of provolone- then up to 400* for 10min….mmmm, …..we love it!!!
Too bland. Could have more seasoning
That was interesting. Followed the recipe and yes, it was a little bland. I did par boil the green peppers, which you really have to do, otherwise they will be pretty tough. So what’s missing? Some flavor. As a quick fix we spooned a little bit of medium salsa on them which helped immensely. It does take things away from the philly cheese stake genre a little but it needed it. Make it again? Definitely. I will layer some extra provolone inside as well as a tablespoon or so of salsa in there.
It was hit!
OK, but very bland.
This is a 5-star, protein packed dish. I used red peppers; I also bought a pound of deli-sliced eye of round. I used 2 t. of the Montreal steak seasoning. The next time I make this dish (which will be soon) I will par-boil the peppers for about 5 minutes.
These are excellent. Followed the recipe exactly. My husband and I really enjoyed these and are looking forward to the leftovers.
I made this exactly how the recipe was written and I thought it was delicious. this recipe is definitely a keeper.
Love looking for a way to cut down on our bread intake. These were SO good and easy to make. My 11yo wasn’t sure if he wanted to eat them but I made him at least try them and 10 minutes later his plate was pretty much licked clean. We just picked them up and ate them. I did not drain my meat after cooking them so they were a little greasy. next time I will drain first. One of hubbies favorites.
This was goooood! I changed a few things. I made a smoked gouda and american cheese sauce to pour in before baking. I also used fresh steak instead of frozen. In a few of them I added rice to the bottom placed a few thin pieces of smoked gouda on the rice and then put in the steak and then poured the cheese sauce. The cheesier the better. I might put them in at a lesser temp next time to soften the pepper and at the end jack it to 400 and then put the provolone on. Super super good.
Excellent! Recommend boiling green peppers first to soften them and serve with steak sauce! My new fav!
This recipe was easy and very tasty!I did use fresh steak meat instead of frozen. And I also seasoned the steak meat while browning with a little olive oil.It was a big hit tonight and will make this again