Description
A budget-friendly, kid-approved dinner that transforms sad bell peppers into edible spoons filled with seasoned ground beef, mushrooms, onions, and melted provolone cheese. Perfect for meal prep and ready in under 45 minutes.
Ingredients
Scale
- 6 large bell peppers (any color)
- 1.5 pounds ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, diced
- 1 small green bell pepper, diced
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 2 teaspoons hoagie seasoning (or 1 tsp Italian seasoning + 1 tsp dried oregano + 1/2 tsp garlic powder)
- 1/4 cup beef broth (low sodium)
- 6 slices provolone cheese or 1.5 cups shredded provolone
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 375°F (190°C).
- Wash bell peppers and slice about 1/2 inch off the top to create lids. Scrape out seeds and white membranes. Place hollowed peppers upright in a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add diced yellow onion and green pepper; sauté for 3-4 minutes until translucent.
- Add sliced mushrooms and cook for 3-4 minutes until browned and water has evaporated.
- Push veggies to the side and add ground beef. Break up with a fork and cook until no longer pink (5-6 minutes). Drain excess grease if necessary.
- Add minced garlic, hoagie seasoning, Worcestershire sauce, salt, and pepper to the skillet. Stir to combine.
- Pour in beef broth and simmer for 1 minute to meld flavors.
- Spoon the meat mixture generously into each pepper, packing it in slightly.
- Top each stuffed pepper with provolone cheese.
- Cover the baking dish with aluminum foil and bake for 15 minutes.
- Remove foil and bake for another 5-10 minutes until cheese is melted/bubbly and peppers are tender.
- Let cool for 5 minutes before serving.
Notes
For meal prep, cover with a damp paper towel when microwaving to prevent drying out. If using 90/10 beef, less grease needs draining. For a vegetarian version, substitute meat with cooked brown rice or quinoa and black beans. Ensure hoagie seasoning and Worcestershire sauce are gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper wit
- Calories: 320
- Fat: 20
- Carbohydrates: 12
- Fiber: 3
- Protein: 22
Keywords: Philly cheesesteak, stuffed peppers, meal prep, budget dinner, ground beef recipes, provolone cheese, kid-friendly meals, easy dinner