Philly Cheesesteak Stuffed Peppers

 

Philly Cheesesteak Stuffed Peppers

Ingredients:

4 cups (21.04 oz) green bell peppers (8 greens)

5 tbsp diced yellow onion (5 condiments)

2 tsp minced garlic (2 condiments)

1/4 cup low sodium beef broth (1/4 condiment)

2 cups (6.08 oz) sliced baby bella mushrooms (4 greens)

20.55 oz thinly sliced ribeye steak~ Yields 15 oz cooked (3 leans)

4 tbsp low-fat cream cheese (4 condiments)

4 oz reduced fat provolone cheese, sliced (1 lean)

Directions:

Preheat oven to 400 degrees.

Slice peppers in half lengthwise, remove ribs and seeds, and set aside.

In a large skillet, saute, the onions and garlic in broth over medium-high heat for about 5 min, or until onions are translucent. Add the mushrooms, and continue to cook until mushrooms are tender.

Mix in the roast beef and heat through, about 3 to 5 min. Remove skillet from heat, and stir in cream cheese.

Fill each pepper with an eighth of the roast beef mixture, then top each half with a 1/2 ounce of cheese. Bake for 15 to 20 min until peppers are tender and cheese on top is melted and bubbly.