Ingredients
- 4 large bell peppers, any color, halved and seeds removed
- 1 lb (450g) thinly sliced beef steak (ribeye or sirloin works best)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp (5ml) olive oil
- Salt and pepper, to taste
- 1 tsp (5ml) Worcestershire sauce
- 4 slices provolone cheese, or substitute with mozzarella for a milder flavor
- 1/2 cup (120ml) sliced mushrooms (if you like a bit more filling) (Optional)
- 1/2 tsp (2.5ml) red pepper flakes for a spicy kick (Optional)
Instructions
1. Preheat your air fryer to 360°F (182°C) for about 3 minutes. This ensures the air fryer is hot and ready for cooking.
2. Heat olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until they are soft and golden, about 3-4 minutes.
3. Add the steak to the skillet. Season with salt, pepper, and Worcestershire sauce. Cook until the steak is browned and nearly cooked through, approximately 3-5 minutes. If using mushrooms, add them towards the end to avoid overcooking.
4. Stuff the peppers with the steak and vegetable mixture, packing them lightly to ensure each pepper is filled.
5. Top each pepper half with a slice of provolone cheese.
6. Place the stuffed peppers in the air fryer basket. Cook at 360°F (182°C) for about 10-12 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Notes
Always check the doneness of the peppers to your preference. Some like them crispier and slightly charred, while others may prefer them softer and thoroughly cooked. Adjust cooking times based on your air fryer model and size of the peppers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: air fryer philly cheesesteak stuffed peppers