Main Dishes

Philly Cheesesteak Stuffed Peppers

149

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