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Rosalie Harris

Philly-Style Ground Beef Stuffed Peppers

Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large green bell peppers halved lengthwise and seeded
  • 1 tbsp olive oil divided
  • 8 oz cremini mushrooms finely chopped
  • 1 medium yellow onion diced
  • 1 lb 90% lean ground beef
  • 1/3 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp cornstarch
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 4 slices provolone cheese about 3 oz total, halved

Method
 

  1. Heat the oven to 400°F. Brush pepper halves with 1 teaspoon oil, place cut-side up in a 9-by-13-inch baking dish and bake for 15 minutes.
  2. While the peppers bake, heat remaining oil in a skillet and cook mushrooms and onion for 8 to 10 minutes until their water evaporates and the edges brown.
  3. Add beef and cook for 7 to 8 minutes until finely crumbled and at 160°F. Spoon off excess fat.
  4. Whisk broth, Worcestershire and cornstarch, then stir into the skillet with salt and pepper. Simmer for 2 minutes until lightly thickened and divide the hot filling among the peppers.
  5. Lay half a provolone slice over each pepper half and bake for 12 to 15 minutes until the peppers are tender and the filling reaches 165°F. Rest for 5 minutes before serving.