• 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


  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


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

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