You're going to love these healthy Philly Cheesesteak Stuffed Peppers!
Ingredients
5 spray (about 1/3 second)
Olive oil cooking spray
2 medium pepper(s)
Green bell pepper
2 tbsp
Extra virgin olive oil
1 medium
Yellow onion
(chopped)
3 clove(s)
Garlic
(minced)
114 gm
Cremini (Italian) mushroom
(sliced)
1/2 medium pepper(s)
Red bell pepper
(diced)
1/4 tsp
Sea Salt
1/4 tsp
Black pepper
454 gm
Beef, flank, lean
(thinly sliced)
1 tsp
Worcestershire sauce
4 slice(s)
Provolone cheese
Instructions
Preheat oven to 400 degrees F and spray an 8x8 baking dish with olive oil, set aside.
Bring a pot of water to a boil on your stovetop over medium-high heat.
Slice your green peppers in half, remove seeds and ribs and place them in the boiling water for 3-5 minutes, until they are tender. Remove peppers carefully from the water and place cut side down on a towel and let water drain.
Heat a large skillet over medium heat on the stovetop. Add olive oil and let it warm for 10 seconds. Add onion, garlic, mushrooms, red bell pepper, sea salt, and pepper to the pan and saute for 4-5 minutes, or until the onions are translucent.
Add steak slices and Worcestershire sauce. Continue to saute until meat is cooked to your liking.
Place green peppers open side up in your baking dish. Fill each pepper with meat mixture until they are overflowing. Top with a slice of provolone cheese.
Transfer your stuffed peppers to your oven for 10 minutes until the cheese is golden brown.
Serve hot and enjoy.
Notes:
Quick Tips:
Cut the cheese slice in half and line the bottom of the pepper with half, fill with meat mixture, and then top with the other half.
Use dairy-free cheese slices, such as Daiya for a dairy-free option.
For a meat-free option, replace the steak with chickpeas or tofu.
