Philly Cheesesteak Stuffed Peppers
Ingredients
The peppers
-
3
pieces
bell peppers, halved, seeded and ribs removed
The filling
-
1
tablespoon
olive oil
-
1
piece
yellow onion, thinly sliced
-
8
ounces
mushrooms, sliced
-
1
pound
steak (such as flank, rib eye or sirloin), very thinly sliced
-
to taste
salt and pepper
The cheese and garnish
-
12
slices
provolone cheese
-
1
tablespoon
chopped parsley
Instructions
- Preheat the oven to 400°F.
- Place the peppers cut side up in a baking dish and season with salt and pepper.
- Bake the peppers for 20 minutes.
- While the peppers are baking, heat olive oil in a large pan over medium-high heat.
- Add the onions to the pan and cook until softened.
- Add the mushrooms and cook until browned and tender.
- Season the vegetables with salt and pepper.
- Add the steak to the pan and cook until just done.
- Place one slice of cheese inside each pepper half, then fill with the cheesesteak mixture.
- Top each pepper with another slice of cheese.
- Broil the peppers for 3 minutes until the cheese is golden and melted.
- Sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
354
Total fat
21g
Total carbohydrates
7g
Total protein
32g
Sodium
535mg
Cholesterol
84mg
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