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Philly-Style Stuffed Peppers

These Philly-Style Ground Beef Stuffed Peppers take all the savory, cheesy flavors of a classic cheesesteak and turn them into a hearty, oven-baked meal. Tender roasted bell peppers are filled with seasoned ground beef, caramelized onions, and diced peppers, then topped with melted provolone for a rich and satisfying finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 stuffed peppers
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers sliced in half vertically, seeds removed
  • 2 lbs ground beef or turkey 90/10 works best
  • 2 large sweet onions thinly sliced into half-moons
  • 2 green bell peppers diced
  • 4 cloves garlic minced
  • 2 tbsp worcestershire sauce
  • 2 tsp cracked black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 12-16 slices provolone or Havarti cheese
  • 2 tbsp butter or olive oil
  • pinch of dried oregano or fresh parsley for garnish

Equipment

  • large baking dish
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Knife & cutting board
  • Measuring Spoons
  • Aluminum Foil optional, for covering

Method
 

  1. Preheat your oven to 400°F. Arrange the halved peppers in a baking dish, cut-side up. Lightly drizzle with oil and roast for 18–20 minutes while you prepare the filling. This step softens the peppers and keeps them from being too firm after baking.
  2. In a large skillet over medium-high heat, melt the butter or heat the olive oil. Add the sliced onions and diced green peppers. Cook for 5–7 minutes until softened and lightly golden. Stir in the minced garlic and cook for another minute.
  3. Push the vegetables to one side of the skillet. Add the ground beef and break it apart with a wooden spoon. Cook until browned and fully cooked through. Drain excess grease if needed.
  4. Combine the beef and vegetables. Add Worcestershire sauce, cracked black pepper, garlic & onion powder, smoked paprika and a pinch of salt. Let everything cook together for 2–3 minutes so the flavors come together.
  5. Remove the pre-roasted peppers from the oven.
    Place half a slice of provolone at the bottom of each pepper
    Fill each pepper generously with the beef mixture, pressing lightly
    Top with 1 to 1½ slices of provolone cheese
    Return to the oven and bake for 15–20 minutes, until the cheese is melted, bubbly, and golden on top.
  6. Let the stuffed peppers rest for about 5 minutes before serving. Garnish with fresh parsley, dried oregano or a sprinkle of extra black pepper if desired.