Ingredients
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6 large bell peppers (any color), tops sliced and seeds removed
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3 tablespoons olive oil, divided
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1 large white onion, thinly sliced
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8 oz cremini mushrooms, thinly sliced
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2 pounds sirloin steak, thinly sliced against the grain
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1 teaspoon salt, divided
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¾ teaspoon freshly ground black pepper, divided
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9 slices provolone cheese
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1 tablespoon fresh thyme leaves (optional, for garnish)
Instructions
1. Prep the Peppers
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Preheat oven to 400°F (200°C).
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Slice about ⅓ off the top of each pepper and remove seeds/ribs.
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Place peppers cut-side up in a baking dish and roast for 30 minutes.
2. Sauté the Veggies
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In a large skillet, heat 2 tablespoons olive oil over medium heat.
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Add sliced pepper tops, onions, mushrooms, ½ teaspoon salt, and ½ teaspoon pepper.
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Cook for 12–15 minutes, stirring occasionally until softened and caramelized.
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Transfer to a cutting board.
3. Cook the Steak
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In the same skillet, heat 1 tablespoon olive oil over medium-high heat.
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Add the steak in a single layer, season with ½ teaspoon salt and ¼ teaspoon pepper.
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Cook for 1–2 minutes, then stir and finish cooking.
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Add steak to cutting board with vegetables and roughly chop everything together.
4. Stuff and Bake
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Fill each roasted pepper halfway with steak-vegetable mixture.
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Place 1 slice of provolone on top. Add more filling, then top with half a slice of cheese.
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Sprinkle thyme leaves on top.
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Bake for 15 minutes, until cheese is melted and bubbly.
Notes
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Make it spicy: Add jalapeños or hot sauce to the filling.
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Storage: Store leftovers in an airtight container for up to 4 days.
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Freezer-friendly: Wrap individually and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner / Main Dish
- Method: Baked, Sautéed
- Cuisine: American
- Diet: Gluten Free