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If you're a fan of the iconic Philly cheesesteak, you're in for a treat with this innovative twist: Philly Cheesesteak Loaded Stuffed Peppers. This dish marries the rich, savory flavors of the classic cheesesteak sandwich with the vibrant crunch of bell peppers, creating a meal that’s not only delicious but also visually appealing. The stuffed pepper trend has been gaining popularity in home kitchens, and for good reason. They offer a unique way to pack in flavors while incorporating nutritious ingredients, making them a perfect choice for health-conscious eaters who don’t want to sacrifice taste.

Philly Cheesesteak Loaded Stuffed Peppers

Spice up your dinner routine with these Philly Cheesesteak Loaded Stuffed Peppers! Bursting with flavor, these vibrant bell peppers are filled with a mouthwatering mixture of flank steak, creamy cheese, sautéed onions, and optional mushrooms. Baked to perfection, they're topped with gooey provolone for an irresistible finish. Perfect for a hearty meal, this easy recipe will impress your family and friends. Try them tonight for a delicious twist on a classic favorite!
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Ingredients
  

4 large bell peppers (any color)

1 lb flank steak, thinly sliced

1 medium onion, thinly sliced

1 cup mushrooms, sliced (optional)

1 cup provolone cheese, shredded

1 cup cream cheese, softened

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.

    In a large skillet over medium-high heat, heat the olive oil. Add the onions and cook until translucent, about 3-4 minutes.

      Add the thinly sliced flank steak to the skillet, seasoning with salt, pepper, and Worcestershire sauce. Cook until the steak is browned, about 5 minutes.

        Stir in the garlic and mushrooms (if using), cooking for an additional 2-3 minutes until the mushrooms are tender.

          In a mixing bowl, combine the cooked steak mixture with the softened cream cheese and half of the provolone cheese. Mix until everything is well incorporated.

            Spoon the cheesesteak mixture into each bell pepper, filling them generously.

              Top each stuffed pepper with the remaining provolone cheese.

                Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                  Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4