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250ml Pennsylvania Philly Cheesesteak Infused Olive Oil Blend – robust sandwich infusion
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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 peppers
Course: Dinner, Main Course
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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