Cheesesteak Stuffed Peppers Recipe

Gather ingredients.

Cut four of the peppers in half lengthwise. Remove the seeds and ribs. Set aside.

Remove the seeds and ribs from the fifth pepper, and chop it coarsely. Set aside.

In a large skillet or saute pan, melt the butter with 1 tablespoon of vegetable oil. Add the sliced onions and cook over medium heat, stirring frequently, until browned - about 15 minutes.

Add the chopped peppers and mushrooms, if using. Continue cooking until mushrooms are golden and the peppers are tender. Remove to a plate, and set aside.

If necessary, add another tablespoon of oil to the pan, and cook the shaved steak, stirring, until evenly browned.

Add the onion and pepper mixture back to the pan. Season the mixture with salt and pepper and the Worcestershire sauce.

Heat the oven to 400 F. Line a 9 x 13 x 2-inch baking pan with foil, or spray with nonstick cooking spray.

Fill a large saucepan, Dutch oven, or deep saute pan with enough salted water to cover the peppers (don't add them yet). Bring the water to a boil, and then add the pepper halves. Cover and simmer for about 4 minutes, or until just tender but not too soft.

Carefully drain the peppers and arrange them -- cut side up -- in the prepared baking dish. 

Fill each pepper with the steak and onion mixture. Top each filled bell pepper with a generous amount of shredded cheese. 

Bake for about 10 to 12 minutes or until the cheese is melted and the filling is hot. For a cheesier topping, add more cheese just before the peppers are done baking.