If you are craving a Philly cheesesteak, but don’t want all the carbohydrates, this recipe is for you! This meal is high in protein and also high in vitamin C due to the bell peppers. Enjoy!
2 large bell peppers, halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
1 large onion, halved and sliced
1 8 ounce package mushrooms, thinly sliced
12 ounces top round steak, thinly sliced
1 tablespoon Italian seasoning
½ teaspoon ground pepper
¼ teaspoon salt
1 tablespoon Worcestershire sauce
4 slices provolone cheese
Preheat oven to 375 degrees F. Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they’re softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until the steak is just cooked through, 3 to 5 minutes more. Remove from heat and stir in Worcestershire.
Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.
Serving Size: 1/2 Stuffed Pepper
Per Serving: 308 calories; protein 29g; carbohydrates 11.9g; dietary fiber 2.9g; sugars 5.8g; fat 16.9g; saturated fat 7.5g; cholesterol 74.4mg; vitamin a iu 555.7IU; vitamin c 71.3mg; folate 36.6mcg; calcium 243.2mg; iron 2.6mg; magnesium 39.4mg; potassium 657mg; sodium 464.7mg; thiamin 0.2mg
Printable recipe available at https://www.eatingwell.com/recipe/270428/philly-cheesesteak-stuffed-peppers/