Philly Cheesesteak Stuffed Bell Peppers

with ground beef and breadcrumbs

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Bell Peppers
  • 1 Yellow Onion
  • 6 oz. Cremini Mushrooms
  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 10 oz. Ground Beef
  • Info
    3 oz. Shredded Mozzarella
  • Info
    ¼ cup Panko Breadcrumbs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    551
  • Carbohydrates
    28g
  • Fat
    29g
  • Protein
    44g
  • Sodium
    369mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Halve green bell pepper lengthwise, and use a spoon to remove seeds and membrane. Halve and peel onion. Slice halves into thin strips. Cut mushrooms into ¼" slices. Mince garlic. Mince parsley, both stems and leaves.

  • 2

    Roast the Peppers

    Place peppers on prepared baking sheet, cut side down. Drizzle each pepper with ¼ tsp. olive oil each. Bake until peppers are tender, but not completely cooked, 10-12 minutes. Set aside. Don't worry about a little char on the peppers. It adds flavor to the dish. While peppers roast, cook meat.

  • 3

    Brown the Meat

    Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add ground beef to hot pan, and cook, breaking up meat, until no pink remains, 8-10 minutes. Transfer beef to a mixing bowl. Reserve pan; no need to wipe clean.

  • 4

    Cook the Filling

    Heat 1 tsp. olive oil in pan used to brown beef over medium-high heat. Place onions and mushrooms in hot pan and stir occasionally until lightly charred, 4-5 minutes. Add garlic, parsley (reserve a pinch for garnish), and ½ tsp. salt to pan. Stir occasionally until onions are tender, 2-3 minutes. Transfer filling to bowl containing beef. Add mozzarella cheese and ¼ tsp. salt and stir.

  • 5

    Assemble and Bake Peppers

    Flip peppers so cut side is up and carefully distribute filling evenly among halves. Top with panko. Drizzle each pepper with ¼ tsp. olive oil and bake until cheese is melted, 8-10 minutes.

  • 6

    Finish the Dish

    Place two stuffed pepper halves on a plate. Garnish with remaining parsley.

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