Vegetarian Cheese Steak

Veggie version of the original cheese steak- cutting back the carbs by filling a green pepper instead of break
Vegetarian Cheese Steak
Vegetarian Cheese Steak

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • ◾1 large green bell pepper, halved and seeded

  • ◾2 slices reduced fat provolone cheese

  • ◾4 large Portabella mushrooms, sliced

  • ◾1 medium onion, diced

  • ◾2 garlic cloves, minced

  • ◾1/4 cup fat free vegetable broth

  • ◾1 tbsp whole wheat flour

  • ◾1 tbsp reduced-sodium soy sauce

  • ◾1/2 tsp freshly ground pepper

Directions

1.Preheat oven to 425 degrees. 2.Spray a small baking sheet with non-fat cooking spray, and place peppers on it, cut side down. Roast until peppers begin to become tender, about 10 minutes. Remove from oven and set aside. 3.Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat. 4.Add onion and garlic, and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. 5.Add mushrooms and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. 6.Reduce heat to low; sprinkle the mushrooms with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. 7.Divide the mixture into 2 portions then scoop one portion onto each pepper half. Top each with one slice of the cheese, and place back in oven or under a broiler until the cheese melts. Serve immediately.

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