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)
Very tasty! When I make this recipe again (which I definitely will be doing soon) the only change I would make would be to slice the meat in thin pieces (as stated) but then cut each slice into three or four small pieces. It would make this delicious stuffed pepper much easier to eat.
May 21, 2019
I thickened it, added some sour cream. It was good, low salt which I do for health reasons.