Sauté onions and green bell pepper until soft, about 4–5 minutes.
Add garlic and cook 1 minute more.
Add sliced beef, season with salt and pepper, and cook until just browned.
Optional: stir in a splash of Worcestershire or soy sauce.
Stuff the Peppers
Place bell peppers in a baking dish.
Fill each pepper with the beef and veggie mixture.
Top each stuffed pepper with cheese.
Bake
Cover with foil and bake for 25–30 minutes, until peppers are tender.
Remove foil for the last 5 minutes to melt and slightly brown the cheese.
Serve
Let cool slightly and serve warm.
💡 Tips:
For a cheesy pull-apart experience, layer cheese inside the filling as well as on top.
Use mini bell peppers for bite-sized appetizers.
Leftovers taste great reheated and can even be sliced for sandwiches.
✅ Must express something to keep getting my recipes 😍 Thank you 🥰 📍Recipe in First Comment 💬👇
I can also make a slow-cooker version where the peppers cook tender and juicy while absorbing all the Philly cheesesteak flavors. Do you want me to do that?
