450 g 1 lb. lean ground beef
2 tablespoons butter
1 small yellow onion finely diced
225 g 8 oz. brown mushrooms, finely minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 bell peppers halved and seeds removed
225 g 8 oz. shredded cheddar cheese, divided
240 ml 1 cup beef broth
Preheat your oven to 175 degrees C (350 degrees F).
Heat a large skillet over medium heat on the stove.
Add the ground beef to the skillet and cook until browned and crumbly. Transfer the cooked ground beef to a clean plate.
In the same skillet, melt the butter and then add the minced mushrooms and diced onion. Sauté until the vegetables are soft and fragrant.
Return the cooked ground beef to the skillet, along with Worcestershire sauce, ketchup, beef broth, salt, and pepper. Stir everything together until well combined.
Fill each bell pepper half with the beef and vegetable mixture. Sprinkle a generous amount of shredded cheddar cheese on top of each pepper.
Place the stuffed peppers on a baking sheet and bake in the preheated oven for approximately 45 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow the stuffed peppers to cool for a few minutes at room temperature.
Serve these irresistible Philly Cheesesteak Stuffed Peppers as a main dish or a delightful appetizer. Enjoy!
For a spicier version, add some diced jalapeños to the filling mixture.
These stuffed peppers can be prepared in advance and refrigerated until ready to bake. Simply follow the recipe up until step 7, cover with foil, and refrigerate. When ready to serve, bake as directed, allowing a few extra minutes for the peppers to heat through.