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green bell pepper halves filled with browned ground beef, chopped mushrooms and onions beneath small melted-provolone lids in a plain baking dish
Andre Lewis

Philly-Style Ground Beef Stuffed Peppers

Mushrooms, onions and provolone give these green pepper halves a savory filling with no tomato sauce. Cook the mushroom water away before adding the beef so the pan can brown instead of simmering in its own liquid. A small broth glaze holds the crumbles together. The cheese melts directly over the filling near the end, leaving the pepper walls easy to see rather than covering the entire dish in a blanket of slices. Let the peppers soften first; the quick cheese finish won't cook a raw shell for you.
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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.