Ingredients
Equipment
Method
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect roasting temperature while you prep the peppers. This step allows the peppers to cook evenly, tenderize without collapsing, and develop a natural sweetness. Meanwhile, gather all ingredients and tools so everything is ready to use.
- Prepare the Bell Peppers: Lay each pepper on its side and carefully slice off about one-third from the top, creating a “lid.” Remove the seeds and ribs from inside with your fingers, leaving the stem intact to help the pepper hold its shape during baking. Slice the removed tops into thin strips to cook later with the onions and mushrooms.
- Bake the Pepper Shells: Arrange the hollowed peppers upright in a large baking dish, cut side up. Bake them for 30 minutes without adding any oil—this allows them to soften slightly while maintaining firmness. This pre-roasting step ensures the peppers won’t release too much water when stuffed.
- Caramelize Onions and Mushrooms: Heat 2 tablespoons of olive oil in a large skillet or griddle over medium heat. Add the sliced onions, reserved pepper strips, mushrooms, ½ teaspoon salt, and ½ teaspoon black pepper, stirring occasionally. Cook for 12–15 minutes until the vegetables are tender and lightly caramelized, then transfer them to a cutting board for chopping later.
- Sear the Steak: In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the thinly sliced sirloin steak, sprinkle with the remaining ½ teaspoon salt and ¼ teaspoon pepper, and spread the steak into a single layer. Allow it to cook for 1–2 minutes without stirring, then quickly toss to finish cooking evenly.
- Chop and Combine Filling: Transfer the cooked steak to the cutting board and roughly chop it. Chop the caramelized onions, mushrooms, and pepper strips, then mix everything together by hand to create a uniform filling. This ensures each bite of the stuffed pepper contains a balanced blend of meat and vegetables.
- Stuff the Peppers: Carefully remove the pre-baked peppers from the oven when cool enough to handle. Fill each pepper generously with the steak and vegetable mixture. Place a slice of provolone on top of the filling, then add more filling and top with the remaining slices of cheese until the pepper is full.
- Bake the Stuffed Peppers: Return the filled peppers to the oven and bake for an additional 15 minutes, or until the cheese is fully melted and the peppers are tender. Remove from the oven, sprinkle with fresh thyme, and serve warm for maximum flavor and presentation.
- Serve or Store Leftovers: Serve immediately as a hearty, protein-packed main course. Leftovers can be stored in an airtight container in the refrigerator for 3–4 days, and are best reheated in a 350°F oven for 15–20 minutes to maintain the texture and melted cheese.
Notes
- Use assorted bell pepper colors for visual appeal and added nutrients.
- Thinly slice the steak for faster cooking and tender bites.
- Caramelize onions and mushrooms slowly to enhance their natural sweetness.
- Pre-bake peppers to prevent sogginess when stuffed.
- Serve immediately after baking for best texture; cheese will harden if cooled too long.
- Leftovers reheat well in the oven; avoid microwaving to prevent peppers from becoming watery.