Philly Cheese Steak Stuffed Peppers
The answer is right here: Philly Cheese Steak Stuffed Peppers. It’s got that same wonderful beef-cheese-and-onion combo, but in a lighter, healthier form.
Servings: 8
Calories: 365kcal
Ingredients
- 4 large green bell peppers
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1/3 cup sweet onion, diced
- 3 cloves garlic minced
- 1 4 oz package mushrooms, diced
- 1 lb thinly sliced roast beef
- 16 slices provolone cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F. Slice bell peppers in half lengthwise, remove ribs and seeds. ( You should have 8 halves) Rub the inside of each pepper with 1/4 TB of oil and season with salt and pepper. Set aside.
- Over a medium heat melt butter. Saute onions and mushroom are nice and caramelized. About 5-7 minutes. During the last minute, stir in garlic. lice roast beef into thin strips and add to the onion/mushroom mixture. Season with salt and pepper. Allow to cook 2-3 minutes more. Remove from heat.
- Line the inside of each pepper with a slice of provolone cheese. Divide meat mixture between peppers and then top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese melted and bubbly.
Video
Nutrition
Calories: 365kcal | Carbohydrates: 5g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 1396mg | Potassium: 366mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2530IU | Vitamin C: 101.8mg | Calcium: 590mg | Iron: 1.7mg