Philly Cheesesteak Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 186.8
- Total Fat: 10.5 g
- Cholesterol: 34.6 mg
- Sodium: 651.4 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.8 g
- Protein: 16.3 g
View full nutritional breakdown of Philly Cheesesteak Stuffed Peppers calories by ingredient
Introduction
The inside out version of the known Philly Sandwich...but healthier! The inside out version of the known Philly Sandwich...but healthier!Number of Servings: 4
Ingredients
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2 whole bell peppers
1 medium onion, sliced, sautéed
1/2 cup-1 cup mushrooms, sliced, sautéed
4 oz Deli roast beef, sliced
4 slices Provolone cheese
1 TSP olive oil
Garlic salt and Pepper to taste
Tips
You can add 1 clove minced garlic to the sauteed mixture, I didn't because I didn't have any on hand so I used the best of both worlds to get the garlic flavor with the salt.
Directions
Clean bell peppers, cut off tops and take out the seeds and other debris. Cut bell peppers in half length ways. ***You can get away without out cutting peppers in half just cut the tops off and clean out the peppers but I found that's a lot of food for me personally***
In a skillet, sautee sliced onions with sliced mushrooms in olive oil until onion becomes soft and transparent. Rip up or chop roast beef and add to mixture to warm it up. Add garlic salt and pepper to taste.
Line the insides of bell peppers with a slice of provolone cheese. Add roast beef mixture to fill pepper. Top the pepper with a slice of provolone cheese. Put peppers in a dish where the cheese will drip into while baking (I used a loaf pan).
Bake peppers for 30-40 minutes on 350 F. or until peppers look kind of shriveled and wrinkled. Enjoy!!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KMICH210.
In a skillet, sautee sliced onions with sliced mushrooms in olive oil until onion becomes soft and transparent. Rip up or chop roast beef and add to mixture to warm it up. Add garlic salt and pepper to taste.
Line the insides of bell peppers with a slice of provolone cheese. Add roast beef mixture to fill pepper. Top the pepper with a slice of provolone cheese. Put peppers in a dish where the cheese will drip into while baking (I used a loaf pan).
Bake peppers for 30-40 minutes on 350 F. or until peppers look kind of shriveled and wrinkled. Enjoy!!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KMICH210.
Member Ratings For This Recipe
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