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PHILLY CHEESESTEAK STUFFED BELL PEPPERS


Intro: This healthy and unique take on the Philly cheesesteak pays homage to one of my favorite sandwiches growing up. The bell pepper base significantly reduces the recipes carb count, making it a great choice for those embracing the low carb lifestyle.


Prep Time: 10 mins

Cook Time: 35 mins

Servings: 4

Level: Beginner


Ingredients:

  1. 1 tbsp. extra-virgin olive oil

  2. 12oz top round steak, thinly sliced

  3. 4 slices reduced fat provolone cheese

  4. 1 large onion, thinly sliced

  5. 2 bell peppers, seeds removed and halved

  6. 4oz mushrooms, thinly sliced

  7. 1.5tbp Worcestershire sauce

  8. 1.5tbsp italian seasoning

  9. 2/3tsp ground pepper

  10. 2/3 tsp salt

  11. Freshly ground black pepper


Directions:

  1. Preheat oven to 375 degrees F.

  2. Cut peppers in half and remove seeds. Bake on a baking sheet for 30 minutes, or until tender.

  3. Meanwhile, heat oil in a large skillet and cook over medium heat. Add onions and cook until they start to brown, roughly 7 minutes. Add mushrooms and cook until they soften, roughly 5 minutes. Add steak, italian seasoning, salt, and pepper, and cook until the steak is cooked through, roughly 4 minutes. Make sure not to overcook... and stir mixture regularly throughout this step. Turn heat off and add in the Worcestershire sauce.

  4. Remove pepper halves from the oven and add filling. Top each half with a slice of cheese and broil on high (5inches from broiler) for 3 minutes.


Nutrition Info (per serving):

-275 cal

-12g fat

-12g carbs

-29g protein

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