Philly Cheescake stuffed peppers

4 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
.33 cup, chopped Onions, raw
2 clove Garlic
.25 cup Beef Broth - Swanson Low Sodium
.75 cup pieces Mushrooms, fresh
1 lb Beef, round steak
4 tbsp Cream Cheese
4 slice (1 oz) Provolone Cheese

You can get thin sliced deli beef, or thinly sliced stir-fry beef, cut into bite size pieces.

I use yellow and orange pepper, but use what you like.

You can use reduced fat cream-cheese, and reduced-fat Provolone to save on calories.

I always add about a 1/2 teaspoon of red pepper flakes and 1/2 teaspoon of sriracha sauce.

1. Preheat oven to 400 degrees
2. Slice peppers in half lengthwide; remove ribs and seeds and set aside
3. In large skillet, saute the onions and garlic in broth over medium-high heat for about 5 minutes until onions are translucent. Add mushrooms and cook until tender.
4. !ix in beef and cook through. Remove skillet from heat and stir in cream cheese.
5. Line the inside of each pepper with a quarter slice of provolone. Next fill each half with a spoon of the beef mixture, then top with another quarter slice of cheese. Add another spoon of beef mixture and top with final quarter slice of cheese.

Bake for 15 to 20 minutes until peppers are tender and cheese on top is melted and by bly.

Serving Size: 2 bell pepper halves