Cheese Steak Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 16 oz 80/20 ground beef chuck 2 serving Baby Bella Mushrooms (3 oz) 1 cup, chopped Onions, raw 0.5 cup 365 Organic Diced Tomatoes 4 pat (1" sq, 1/3" high) Butter, salted .25 cup Parsley 3 tsp Lea & Perrin's Worchestershire Sauce (by CALEKU) 1.5 cup Kroger Italian style grated cheese (by MGODIVA)
Cut peppers in half making 5 halves and reserve the rest to chop for stuffing. Set peppers in baking disk with 1/4 inch water and microwave for 5 minutes.
Brown ground chuck and drain. Sautee chopped onions, chopped mushrooms, and chopped pepper in 2 tbsp. butter until tender. Add to ground chuck. Add 1 tbsp. Worchestershire Sauce, 1 tsp. sea salt, 1/2 tsp. black pepper, 1/4 cup diced tomatoes and 1 cup of grated cheese. Heat until cheese melt, stir well to combine ingredients. Take peppers out of baking pan, empty water, pour rest of diced tomatoes in the pan. Set peppers on top cut side up. Spoon ground beef mixture into each pepper half, then top with more grated cheese. Bake for 30 minutes at 350.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user KATHLEEN111858.
Brown ground chuck and drain. Sautee chopped onions, chopped mushrooms, and chopped pepper in 2 tbsp. butter until tender. Add to ground chuck. Add 1 tbsp. Worchestershire Sauce, 1 tsp. sea salt, 1/2 tsp. black pepper, 1/4 cup diced tomatoes and 1 cup of grated cheese. Heat until cheese melt, stir well to combine ingredients. Take peppers out of baking pan, empty water, pour rest of diced tomatoes in the pan. Set peppers on top cut side up. Spoon ground beef mixture into each pepper half, then top with more grated cheese. Bake for 30 minutes at 350.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user KATHLEEN111858.
Nutritional Info Amount Per Serving
- Calories: 422.1
- Total Fat: 28.8 g
- Cholesterol: 88.7 mg
- Sodium: 405.7 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.6 g
- Protein: 27.8 g