Philly cheesesteak stuffed peppers
- Number of Servings: 8
Ingredients
1 lb thin sliced sirloin steak 8 slices provolone cheese4 large green bell peppers 1 pound white mushrooms 3 tablespoons butter3 tablespoons olive oil salt and pepper to taste
DIRECTIONS:
slice each pepper in half lengthwise removing ribs and seeds. sliced onions and mushrooms. saute over medium heat with butter or olive oil and a little salt. about 25 to 30 minutes. salt and peppers a steak and saute in a little olive oil until just not pink about 5 minutes.
preheat oven to 400 degrees
Add steak to the onion and mushroom mixture and stir to combine
Line the inside of each pepper with a slice of provolone
Fill each pepper with meat mixture until just overflowing
Top each pepper with another slice of provolone.
Bake 15-20 minutes until cheese on top is golden brown.
Serving Size: Makes 8 servings. Each serving = ½ pepper
Number of Servings: 8
Recipe submitted by SparkPeople user BOUYEAA.
slice each pepper in half lengthwise removing ribs and seeds. sliced onions and mushrooms. saute over medium heat with butter or olive oil and a little salt. about 25 to 30 minutes. salt and peppers a steak and saute in a little olive oil until just not pink about 5 minutes.
preheat oven to 400 degrees
Add steak to the onion and mushroom mixture and stir to combine
Line the inside of each pepper with a slice of provolone
Fill each pepper with meat mixture until just overflowing
Top each pepper with another slice of provolone.
Bake 15-20 minutes until cheese on top is golden brown.
Serving Size: Makes 8 servings. Each serving = ½ pepper
Number of Servings: 8
Recipe submitted by SparkPeople user BOUYEAA.
Nutritional Info Amount Per Serving
- Calories: 233.4
- Total Fat: 16.0 g
- Cholesterol: 50.9 mg
- Sodium: 284.6 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.7 g
- Protein: 15.8 g
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