Philly Cheesesteak Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz. Thinly Sliced Roast Beef6 Slices Provolone Cheese6 Large Green Bell Peppers1 Medium Sweet Onion6 oz. Baby Bella Mushrooms (optional)2 Tbs. Olive Oil1 Tbs. Garlic – MincedSalt and Pepper – to taste
Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/garlic mix. Allow to cook 5-10 minutes Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
Serving Size: 12 half pepper servings
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/garlic mix. Allow to cook 5-10 minutes Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
Serving Size: 12 half pepper servings
Nutritional Info Amount Per Serving
- Calories: 147.1
- Total Fat: 6.4 g
- Cholesterol: 25.3 mg
- Sodium: 668.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.2 g
- Protein: 14.9 g