Philly Cheesesteak Stuffed Peppers

Do you love the taste of Philly Cheesesteak sandwiches, but aren’t a huge fan of how heavy the grease and bread can make your body feel after you consume it’s deliciousness? Well, I am here to share a recipe that is delicious and nutritious. It brings me back to those Philly cheesesteak days, but with out the heavy feeling afterwards! Plus there’s a whopping 3 servings of vegetables with each serving! This recipe makes 4 servings, and after cutting them up… my kids even liked them too! Try it and tell me what you think!

Ingredients:

4 medium green bell peppers

1/3 cup diced yellow onion

2 tsp minced garlic

1/4 cup low sodium beef broth

6 oz sliced baby bella mushrooms

1 lb thinly shaved, deli roast beef or thinly sliced steak

4 tbsp low-fat cream cheese

4 oz reduced fat provolone cheese, sliced

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.