Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

1 Review
From: EatingWell.com, January 2019

Mounding a classic Philly cheesesteak mixture in a colorful bell pepper and melting cheese on top is an easy way to skip the bread and cut the carbs.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: ½ stuffed pepper
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (118% daily value), Calcium (24% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ fat, 2½ lean protein, 2 vegetable, 1 high-fat protein

Reviews 1

May 21, 2019
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By: SASDMS
I thickened it, added some sour cream. It was good, low salt which I do for health reasons.
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