Ingredients:

  • 3 green bell peppers, halved and seeded
  • 1 tsp olive oil
  • 1 (8oz) container mushrooms, sliced
  • 1 red (or green) bell pepper, diced
  • 1 small onion, diced
  • 1 tbsp minced garlic
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 8oz lean steak strips (such as Sirloin; remove visible fat)
  • 1 tbsp Worcestershire sauce
  • 6 slices low-fat Provolone cheese, cut in half

Instructions:

  1. Preheat oven to 400° F. Spray an 11×7-inch baking dish with nonstick cooking spray.
  2. Place pepper halves on baking dish and place in oven while it pre-heats. Once oven is pre-heated, remove peppers and set aside.
  3. While peppers are baking, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, diced bell pepper, onion, garlic, salt, and black pepper. Sauté for 2 to 3 minutes or until the onion and peppers have softened.
  4. Add the thinly sliced flank steak to the skillet. Stir in the Worcestershire sauce and cook for 2 to 4 minutes. Flank steak should still be slightly pink in the middle or at an internal temperature of 120º F for medium-rare, 130º F for medium.
  5. Line the inside of each pre-cooked pepper half with ½ slice of provolone cheese.
  6. Using a slotted spoon, transfer ½ cup of the flank steak mixture to each bell pepper half.
  7. Top each pepper with the remaining ½ slice of provolone cheese.
  8. Bake the peppers for 10 minutes until cheese is melted.

Makes 6 servings
Serving Size: 1 stuffed pepper half

Nutrition

Calories 165
Fat 7g
Saturated Fat 3.3g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1.8g
Cholesterol 44mg
Sodium 303mg
Potassium 280mg
Carbohydrate 7.6g
Fiber 2g
Sugar 3.0g
Protein 18g

Recipes via: http://womanista.com/wellness/2016/02/05/recipe-philly-cheesesteak-stuffed-peppers/#_a5y_p=750051