Cheesesteak Stuffed Peppers

By barbsjustagirl

Per Serving: (1 stuffed pepper half)

Calories: 283

Calories from fat: 60

Fat: 18g

Saturated Fat: 4g

Cholesterol: 47mg

Sodium: 358mg

Carbohydrates: 7g

Fiber: 1g

Sugar 5g

Protein: 23g

Calcium: 31%g

Iron: 0%

WWP+: 7

Ingredients

• 8 oz flank steak, thinly sliced into bite-sized strips
• 8 slices reduced-fat provolone cheese
• 2 large green bell peppers
• 1/2 red pepper, diced
• 1 medium onion, diced
• 4 oz mushrooms, sliced
• 2 Tbsp extra virgin olive oil
• 1 Tbsp fresh garlic, minced
• 1 tsp Worcestershire sauce
• 1/4 tsp black pepper, divided
• 1/4 tsp Kosher salt, divided

Preparation

Step 1

Preheat oven to 400 degrees. Lightly coat an 8x8" baking dish with nonstick cooking spray, set aside. Start boiling a pot of water.
Slice peppers in half lengthwise, remove ribs and seeds.
Place halves two at a time in boiling water for 3-5 minutes. The "skin" will lose a little brightness after the cook. Carefully, remove the peppers from water and place open side down on a paper towel to drain excess water.
In a large skillet on medium, heat olive oil. When hot, add minced garlic mushrooms, onions, red bell pepper, salt and pepper. Saute until onion, peppers and mushrooms are tender (about 4 minutes).
Add thinly sliced steak and Worcestershire sauce to the skillet and cook until meat is at desired temperature.
Place green bell peppers open side up in the casserole dish. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top with an additional slice of cheese.
Bake 400 degrees for 10 minutes until the cheese on top is golden brown. Serve hot!