Philly Cheesesteak Stuffed Hot Peppers
By stuffing these with a creamy provolone filling, the spice of the peppers are tamed a bit, making this a dish for the whole family!
Choose your spice level. With so many of these recipes, the flavors carry the integrity of the dish, with or without spice, so make this your own! I removed the seeds to omit extra heat, but it you are looking to walk on the adventurous side, leave a few in! If ketchup is spicy to you, maybe swap these peppers for a bell pepper and still enjoy the flavors!
Sauce it up! I’m a huge fan of creating sauces with most dishes, for a few reasons. First, this is an added diary if the spice level creeps up for some, and can be used to calm the heat a bit. But secondly, we are all human, and things burn or dry out in the oven, even with the best of intentions. A sauce doubles as a safety net, and can be drizzled over these peppers to add back moisture and keep the dish fresh, even reheated!
Are your gardens overflowing with peppers?! So many varieties are interchangeable-try out some of these creations!
Sweet and Spicy Pepper and Brussel Sprout Slaw
Barramundi with Hot Peppers, Tomatoes, and Fresh Guacamole
Baked Salmon with Hot Pepper Avocado Sauce
Strawberry and Serrano Pepper Chutney
Jalapeno Peach Salsa with Chipotle Shrimp
Blueberry Jalapeno Relish over Brie
Zucchini Taco Boats with Serrano Pepper Queso Sauce
Roasted Chicken Thighs with Creamy Serrano Pepper Sauce
Diablo Shrimp over Roasted Vegetables
Bacon Wrapped Jalapeno Popper Stuffed Chicken Breast
Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
Hop over to social media and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!
Philly Cheesesteak Stuffed Hot Peppers
Equipment
- Kitchen knife
- Skillet with lid
- Baking Dish
Ingredients
- 1 lb Ground Beef
- 1 tbsp Butter
- 1 small Onion
- 4-6 small Mushrooms I used baby bella
- 1 tsp Worcestershire Sauce
- 2 tsp Ketchup (sugar free if keto)
- 1/4 cup Stock
- Salt and Pepper
- 3 large Hot Peppers
- 1/2 cup Provolone Cheese (or about 3 large slices)
Sauce
- 1/3 cup Stock
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1/4 cup Heavy Cream
- 1/3 cup Italian Cheese (or a neutral white)
- 1/2 cup Provolone Cheese
- Salt and Pepper
Instructions
- In skillet, heat oil and brown beef, seasoning with salt and pepper.
- Once browned, remove beef leaving liquid in pan. Add chopped onions and mushrooms to cook, adding butter to help cook down.
- Seasoning with Worcestershire, ketchup, and stock and stir well. Place lid on and turn heat on low.
- Slice peppers in half lengthwise and remove seeds (if heat is preferred, leave a few seeds in!). Lay in baking sheet and line with half of the provolone.
- Carefully fill each pepper with the beef mixture, pressing into the pepper. Top with more provolone.
- Bake at 350 for about 30 minutes, or until cheese starts to become golden.
- While baking, in skillet, warm olive oil and butter. Add stock and bring to a soft simmer.
- Add in cream until also simmering. Sprinkle in both Italian and provolone cheese and stir well to melt.
- Turn heat low and continue to stir until thickened.
- Serve peppers drizzled with provolone sauce. Enjoy!
Bell Pepper Stuffed Pork Loin Wrapped in Bacon - Goddess of Garlic
[…] Philly Cheesesteak Stuffed Hot Peppers […]