HG's Philly Cheesesteak Stuffed Peppers

By sunitagt

1/4th of recipe (1 stuffed pepper): 250 calories, 8g fat, 674mg sodium, 14.5g carbs, 3.5g fiber, 7g sugars, 30g protein -- PointsPlus® value 6*

Ingredients

• 4 large green bell peppers (look for peppers that sit flat when stem ends are up)
• 1 lb. raw extra-lean ground beef (4% fat or less)
• 1 cup chopped onion
• 1 cup chopped mushrooms
• 4 slices 2% milk American cheese, torn into pieces
• Spices: garlic powder, salt, black pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees.

Carefully slice off and discard about half an inch from the top (stem end) of each bell pepper. Remove and discard seeds. Place peppers cut-side up in a deep 9" X 13" baking pan. If peppers do not sit flat, gently lean them against the pan sides for support.

Bake until peppers are soft, 20 - 25 minutes.

Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef and sprinkle with 3/4 tsp. garlic powder and 1/2 tsp. each salt and black pepper. Add onion and mushrooms. Cook, stir, and crumble until beef is fully cooked and veggies have softened, about 10 minutes.

Transfer beef-veggie mixture to a large bowl. Add cheese pieces, and stir until melted and well mixed.

Blot away excess moisture from bell peppers. Evenly distribute beef mixture among the peppers.