- Prep and Partially Cook the Peppers:
· Preheat your oven to 375°F (190°C).
· Arrange the pepper halves in a 9×13-inch baking dish, cut-side up. You can season the inside with a pinch of salt and pepper.
· Bake for 15-20 minutes while you prepare the filling. This step softens them up so they’re perfectly tender when the filling is done.
- Cook the Filling:
· While the peppers are baking, heat olive oil in a large skillet over medium-high heat.
· Add the sliced onions and mushrooms. Cook for 6-8 minutes, until softened and lightly browned.
· Push the veggies to one side of the skillet. Add the thinly sliced ribeye to the other side in a single layer. Season with salt and pepper. Let it sear for about 1 minute without moving, then stir and cook until no longer pink (about 2-3 minutes total).
· Add the minced garlic and Worcestershire sauce to the skillet. Mix everything (the steak, onions, and mushrooms) together and cook for one more minute until fragrant. Taste and adjust seasoning if needed.
- Assemble the Stuffed Peppers:
· Remove the peppers from the oven. They should be slightly softened.
· Divide the hot steak and vegetable mixture evenly among the pepper halves, packing it down slightly.
· Top each pepper with a slice of provolone cheese, covering the filling.
- Bake to Melty Perfection:
· Return the baking dish to the oven and bake for another 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to get spotty brown.
· For an extra golden top, switch the oven to broil for the last 1-2 minutes (watch closely!).
- Serve:
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