Philly Cheesesteak-Stuffed Bell Peppers with Philly Cheesesteak Olive Oil Blend

Juicy ground beef, sweet caramelized onions, crisp-tender bell peppers, and gooey provolone come together in a stuffed pepper dinner that feels hearty without being fussy. A drizzle of Pennsylvania Philly Cheesesteak Infused Olive Oil Blend folds in savory onion, green bell pepper, garlic, and herb notes that echo the classic sandwich and help every bite land with that familiar Philly-style flavor. It is a weeknight-friendly dinner that still feels special enough for game day or family supper, and it is the kind of dish people ask for again.

Garden Infuzions

Philly Cheesesteak-Stuffed Bell Peppers with Philly Cheesesteak Olive Oil Blend

Tender bell peppers are filled with savory seasoned beef, caramelized onions, melted provolone, and rice, then finished with Pennsylvania Philly Cheesesteak Infused Olive Oil Blend for a bold, crowd-pleasing dinner.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 peppers

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 large bell peppers any color
• 1 1/2 pounds ground beef
• 2 tablespoons Pennsylvania Philly Cheesesteak Infused Olive Oil Blend
• 1 medium yellow onion thinly sliced
• 1 green bell pepper thinly sliced
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 cup cooked white rice
• 1 tablespoon Worcestershire sauce
• 1 cup shredded provolone cheese divided
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped parsley
• 1 tablespoon olive oil for the baking dish

Equipment

• 1 9x13-inch baking dish Lightly oiled for baking
• 1 Large skillet For cooking the filling
• 1 Wooden spoon or spatula For stirring and breaking up beef
• 1 Chef’s knife For slicing peppers and aromatics
• 1 Cutting board For prep
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. 1. Preheat the oven to 400°F and lightly oil a 9x13-inch baking dish.
2. 2. Slice the bell peppers in half lengthwise, remove the seeds and ribs, and arrange them cut side up in the dish.
3. 3. In a large skillet over medium heat, warm the Pennsylvania Philly Cheesesteak Infused Olive Oil Blend.
4. 4. Add the sliced onion and green bell pepper, then cook until softened and lightly caramelized, about 6 to 8 minutes.
5. 5. Stir in the garlic and cook for 30 seconds until fragrant.
6. 6. Add the ground beef, salt, black pepper, and oregano, then cook until the beef is browned and cooked through, breaking it up as it cooks.
7. 7. Drain off excess fat if needed, then stir in the Worcestershire sauce, cooked rice, half of the provolone, and all of the mozzarella.
8. 8. Spoon the filling evenly into the pepper halves and top each one with the remaining provolone.
9. 9. Cover the dish with foil and bake for 25 minutes.
10. 10. Uncover and bake for 10 minutes more, until the peppers are tender and the cheese is melted and browned in spots.
11. 11. Finish with chopped parsley and a light drizzle of the blend before serving if desired.
12. 12. Rest for 5 minutes before serving so the filling settles.

Notes

For a softer pepper, par-bake the pepper halves for 8 minutes before adding the filling. The final drizzle of Pennsylvania Philly Cheesesteak Infused Olive Oil Blend is optional but adds an extra savory finish right before serving.

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Recipe Tips

Choose large bell peppers with flat bottoms so they sit evenly in the baking dish. If you want softer peppers, give them a short head start in the oven before filling them. Stir the cooked beef mixture well so the rice and cheese are evenly distributed.

Serving Suggestions

Serve these stuffed peppers with a simple green salad, roasted potatoes, or a few dill pickles on the side for a diner-style plate. They also work well with extra warm provolone spooned over the top right before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through, or use the microwave for a quicker option.

Variations

Swap the ground beef for thinly sliced steak if you want a more classic cheesesteak texture. Use mozzarella or white American cheese in place of provolone for a different melt, or add sautéed mushrooms for another savory layer.

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