Philly Cheesesteak Stuffed Peppers 🫑
Ingredients:
– 4 cups (21.04 oz) green bell peppers (8 peppers)
– 5 tbsp diced yellow onion (5 condiments)
– 2 tsp minced garlic (2 condiments)
– 1/4 cup low sodium beef broth (1/4 condiment)
– 2 cups (6.08 oz) sliced baby bella mushrooms (4 greens)
– 20.55 oz thinly sliced ribeye steak, yielding 15 oz cooked (3 leans)
– 4 tbsp low-fat cream cheese (4 condiments)
– 4 oz reduced fat provolone cheese, sliced (1 lean)
– Optional: assorted colored peppers
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Halve the peppers lengthwise, discarding the ribs and seeds, and set them aside.
3. In a large skillet, sauté the onions and garlic in the beef broth over medium-high heat for approximately 5 minutes, or until the onions become translucent. Add the mushrooms and continue cooking until they are tender.
4. Incorporate the ribeye steak into the skillet and heat through for about 3 to 5 minutes. Remove from heat and mix in the cream cheese.
5. Stuff each pepper half with one-eighth of the beef mixture, then top with 1/2 ounce of provolone cheese. Bake for 15 to 20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Yields 4 servings (2 bell pepper halves each), providing 1 Lean, 3 Greens, and 3 Condiments per serving.
