📖 Instructions

1. Preheat your oven to 375°F (190°C). Get this done first; it’s like stretching before a run – essential!
2. Carefully slice the bell peppers in half lengthwise through the stem. Remove the seeds and membranes. Nobody wants those bitter bits in their supper. Rinse the pepper halves and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease. Nobody likes an oily mouth feel.
4. Add the sliced onion and mushrooms to the skillet with the beef. Cook until softened, about 5-7 minutes. You want them tender, not mushy.
5. Stir in the Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well to combine all the flavors. This is where the magic happens, folks!
6. Remove the skillet from the heat. Stir in half of the provolone cheese. The cheese helps to bind the mixture and adds to the deliciousness.
7. Generously spoon the meat mixture into each bell pepper half, mounding it slightly. Don’t be shy – pack it in there!
8. Place the stuffed peppers on a baking sheet lined with parchment paper. This makes cleanup so much easier; trust me.
9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender. They should be soft but still hold their shape.
10. Remove the baking sheet from the oven. Sprinkle the remaining provolone cheese over the top of each stuffed pepper. Back into the oven for another 5 minutes, or until the cheese is melted and bubbly. Melty cheese makes everything better, right?
11. Remove from the oven and let cool slightly before serving. Garnish with chopped parsley if desired. Enjoy your Philly Cheesesteak Stuffed Peppers!
12. Optional: For an extra burst of flavor, try adding a drizzle of cheese sauce over the peppers after baking. Just a little something extra.