Welcome back, college chefs! Start your party planning because this week, Philly cheesesteak stuffed peppers are on the menu.

This quick and easy recipe only requires five ingredients and 15 minutes in the oven. This food choice adds a creative twist to traditional stuffed peppers and works great as an appetizer at parties or as a main dish with a side of rice or pasta.

Philly Cheesesteak Stuffed Peppers

Start to finish: 20 minutes

Servings: 2 to 6

 

3 green peppers

7 to 10 ounces of roast beef

Provolone cheese slices

Frozen onions

Minced garlic

 

**All ingredients purchased at:

Walmart

2300 Sycamore Rd.

DeKalb, IL 60115

 

First, preheat the oven to 350 degrees and take out a large stovetop pan and either a pizza pan or baking sheet. The size of the peppers will determine how big your baking pan must be.

Cut a hole in the top of each pepper to remove the stem and insides. Then, cut the peppers in half long ways so each pepper half rests on its side like a bowl for the meat mixture and scoop the insides out with a small spoon. Prices for green peppers vary depending on size, but you can sometimes find them for 99 cents per pound.

Sarah Fischer/Northern Star

 

To start the meat mixture, throw in about a quarter bag of frozen onions into a large pan over medium heat. Spoon in a small amount of minced garlic and cook together for a few minutes until the onions are thawed. Take the roast beef and either cut or shred it into strips.

I use roast beef lunch meat ($2.98 for 7 ounces) because it’s already cooked and the containers are easy to store in the fridge. After you shred the meat, throw it into the pan with the onions and garlic and stir together for another few minutes until everything is mixed evenly and the meat is hot.

Sarah Fischer/Northern Star

While the meat mixture is cooking, line the bottom of each pepper with a slice of provolone cheese. An easy way to remember how many slices of cheese you need is by doubling the cheese slices per how many pepper halves you have.

For example, I ended up with six pepper halves, so I need 12 slices of cheese; one for the bottom and the top of each pepper. A 24-count package of provolone cheese is $4.22 at Walmart.

Sarah Fischer/Northern Star

After the meat mixture has sizzled in the pan for a few minutes, fill each pepper with the mixture and cover the tops of them with another slice of cheese.

Sarah Fischer/Northern Star

Place the pan into the oven and set the timer for 15 minutes or until the cheese is melted and slightly brown.

Ready to eat!

Sarah Fischer/Northern Star