Nutrition per serving may change if servings are adjusted.
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°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.
307 calories;17 g fat(7 g sat); 3 g fiber; 12 g carbohydrates; 29 g protein; 37 mcg folate; 74 mg cholesterol; 6 g sugars; 0 g added sugars; 556 IU vitamin A; 71 mg vitamin C; 243 mg calcium; 3 mg iron; 465 mg sodium; 657 mg potassium
Vitamin C (118% daily value), Calcium (24% dv)