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.
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