Vegetarian Cheese Steak

By á-172707

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

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

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

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.