Philly Cheese Stuffed Bell Peppers
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Philly Cheese Stuffed Bell Peppers calories by ingredient
Introduction
I found this recipe while browsing on Pinterest. I added more veggies so I could increase the number of servings while lowering the calories. I found this recipe while browsing on Pinterest. I added more veggies so I could increase the number of servings while lowering the calories.Number of Servings: 6
Ingredients
-
3 medium bell peppers
12 slices provolone cheese
16 oz fresh mushrooms, sliced
2 medium sweet onions, sliced
10 oz thinly sliced roast beef
2 T. margarine
2 T. extra virgin olive oil
2 T. garlic, minced
salt and pepper to taste (has not been included in nutritional calculations)
Tips
You can cut out 70 calories and 5g of fat by eliminating the cheese inside the pepper.
Directions
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