Philly Cheese Stuffed Bell Peppers
- Number of Servings: 6
Ingredients
3 medium bell peppers12 slices provolone cheese16 oz fresh mushrooms, sliced2 medium sweet onions, sliced10 oz thinly sliced roast beef2 T. margarine2 T. extra virgin olive oil2 T. garlic, mincedsalt and pepper to taste (has not been included in nutritional calculations)
Saute onions and mushrooms over medium heat with butter, olive oil, minced garlic and a little salt and pepper until nice and caramelized. (About 25-30 minutes.)
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Cut each pepper in half lengthwise and remove the ribs/seeds. Place a slice of provolone cheese inside each pepper and fill with the meat mixture.
Top each pepper with another slice of provolone cheese.
Bake at 400 degrees for 15-20 minutes until the cheese on top is golden brown.
Serving Size: Makes 6 pepper halves
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Cut each pepper in half lengthwise and remove the ribs/seeds. Place a slice of provolone cheese inside each pepper and fill with the meat mixture.
Top each pepper with another slice of provolone cheese.
Bake at 400 degrees for 15-20 minutes until the cheese on top is golden brown.
Serving Size: Makes 6 pepper halves
Nutritional Info Amount Per Serving
- Calories: 296.7
- Total Fat: 17.9 g
- Cholesterol: 54.0 mg
- Sodium: 922.9 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.7 g
- Protein: 22.1 g
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