Ingredients
Scale
- 1 tablespoon olive oil, divided
- 1 onion, thinly sliced
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- 2 large green bell peppers, halved, seeds removed
- 1 pound steak (minute steak, sirloin, or another lean cut), cut into small pieces
- 1 tablespoon Worcestershire sauce
- 2 slices provolone cheese
- ¼ cup queso melting cheese
Instructions
Step 1: Prepare the Peppers and Onions
- Heat 1 teaspoon of olive oil in a medium skillet over medium heat.
- Add sliced onions and minced garlic, then sprinkle lightly with salt and pepper. Stir occasionally.
- Place the pepper halves cut side down on top of the onions. Cover the skillet and allow everything to cook for about 15 to 20 minutes, stirring the onions occasionally.
- The onions should become soft and golden brown while the peppers start to soften. If the onions begin to burn, reduce the heat slightly.
- Remove the onions and peppers from the skillet and transfer them to a large bowl.
Step 2: Cook the Steak (or Chicken/Beef Alternative)
- Add 1 teaspoon of olive oil to the same skillet and turn the heat to medium-high.
- Add the Worcestershire sauce to the sliced steak and stir to coat evenly.
- Cook the steak in two batches, stirring occasionally, for about 2 to 3 minutes per batch, until the meat is browned and cooked through.
- Add an additional teaspoon of olive oil to the skillet for the second batch to ensure even browning.
- Once both batches are cooked, transfer the steak to the bowl containing the cooked onions and stir to combine.
Step 3: Assemble the Stuffed Peppers
- Place ½ slice of provolone cheese in the bottom of each softened pepper half.
- Fill the peppers with the steak and onion mixture, pressing the filling down slightly to ensure each pepper is fully packed.
- Heat the queso cheese and drizzle it evenly over the stuffed peppers.
Step 4: Final Cooking and Melting the Cheese
- Return the stuffed peppers to the skillet over low heat.
- Cover the skillet and allow the peppers to heat through until the cheese is fully melted and everything is warmed evenly. This should take about 5 minutes.
- Remove from heat and let them rest for a minute before serving.
Notes
Cooking Tips
- Cook in batches: When browning the steak, avoid overcrowding the skillet. Cooking in smaller batches allows the meat to sear properly instead of steaming.
- Adjust heat as needed: If the onions or steak are cooking too quickly, reduce the heat slightly to avoid burning.
- Use a meat thermometer: If using chicken instead of steak, ensure it reaches an internal temperature of 165°F (75°C) for safety.
Troubleshooting Common Issues
- Peppers too firm? If you prefer softer peppers, you can pre-bake them in the oven at 375°F (190°C) for 10 minutes before stuffing.
- Cheese not melting properly? Covering the skillet while warming the peppers helps the cheese melt evenly. You can also place the peppers under a broiler for a minute for extra meltiness.
- Filling falling apart? Packing the mixture into the peppers more firmly can help keep everything intact while serving.
Kitchen Efficiency Tips
- Pre-cut ingredients: Having everything sliced and ready before cooking speeds up the process.
- Use leftovers: This recipe is great for using up leftover steak or cooked chicken. Simply reheat the meat with the onions and proceed with the recipe.
- Minimize dishes: Use the same skillet for all steps to reduce cleanup time.
- Prep Time: 5 minutes
- Cook Time: 30 minutes