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!
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!