Main Dishes

Philly Cheesesteak Stuffed Peppers

45

Green pepper stuffed with all the traditional fillings of a Philly Cheesesteak - minus the bread!

2
2 Large Green Bell Peppers - cut in half and cleaned
8 oz. Thinly Sliced Roast Beef (I purchased from the deli)
8 Slices Provolone Cheese (2 slices per half of a pepper)
1 Medium Sweet Onion – Sliced
8 oz. Mushrooms of choice - Sliced
2 Tbs. Olive Oil
1 Tbs. Minced Garlic
Pepper to taste
1. Slice peppers in half lengthwise and clean out the inside to make a nice bowl 2. In a large pan, heat oil over low-medium heat. When oil is heated, add mushrooms, onions, garlic and pepper. Sauté until onions and mushroom are nice and caramelized. About 20-30 minutes. 3. Preheat oven to 400° 4. Slice roast beef into thin strips and add to the onion/mushroom mixture. I found that using tongs to “toss” the mixture together was easier than trying to stir with a spoon. Allow to cook 5-10 minutes. 5. Line the inside of each pepper half with a slice of provolone cheese. Fill each with the meat mixture until they are nearly overflowing. Then, top each pepper with another slice of provolone cheese. 6. Bake for 15-20 minutes until the cheese on top is golden brown.
Nutritions

Calories
1871

Sodium
3907mg
162% DV

Fat
168g
259% DV

Protein
60g
121% DV

Carbs
14g
4% DV

Fiber
4g
19% DV

Marinated Taro Root

2212

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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