Surprise! The Best Stuffed Peppers Just Happen to Be Vegetarian.
Cooking one food—in this case, a beany rice-and-cheese filling—inside of another food (red bell peppers) looks fiddly, but making stuffed peppers is really easy. Bell peppers are already basically hollow, so being a delicious, edible bowl for a cheesy, tomato-y filling is a role they were born to play!

These vegetarian stuffed peppers are (duh) meat-free. But, what they lack in beefiness, they more than makeup for in flavor. A healthy way to indulge your craving for Mexican food, they’re taco-seasoned and loaded with black beans and pepper jack cheese for a satisfying kick.

Ingredients:

• 3 Bell Peppers
• 1 lb. Beef (Ground)
• 8 oz. Mushrooms (Chopped)
• 1 Onion (Chopped)
• 2 tbsp. Ketchup
• 1 tbsp. Worcestershire Sauce
• 1 cup Beef Broth
• 8 oz. Mozzarella Cheese (Shredded)
• Salt And Pepper To Taste

PLEASE USE THE NEXT PAGE BUTTON  FOR THE INSTRUCTIONS

Ingredients:

• 3 Bell Peppers
• 1 lb. Beef (Ground)
• 8 oz. Mushrooms (Chopped)
• 1 Onion (Chopped)
• 2 tbsp. Ketchup
• 1 tbsp. Worcestershire Sauce
• 1 cup Beef Broth
• 8 oz. Mozzarella Cheese (Shredded)
• Salt And Pepper To Taste

How To Make The Easiest Philly Cheesesteak Stuffed Peppers

Preheat the oven to 350 degrees. Slice the tops off of the peppers and deseed them.

Place the ground beef and onion in a skillet over medium-high heat. Saute until the beef is browned and the onion has softened.

Stir in the chopped mushrooms.

Mix in the beef broth, Worcestershire sauce, ketchup and salt and pepper to taste.

Simmer until the liquid is almost all absorbed. Stuff the peppers with the meat mixture.

Sprinkle with the cheese. Tent a piece of tin foil over the baking dish and bake for 45 minutes.

Enjoy

IF YOU LIKE THIS RECIPE…YOU MAY ALSO LIKE:

PHILLY CHEESESTEAK CHEESY BREAD