Philly Cheesesteak Stuffed Peppers

12509370 10208703847619312 680381508921687972 nIngredients:

  • 1 lb Boars Head Low Sodium Roast Beef
  • 4 ounces low-fat provolone cheese
  • 2 ounces low fat cream cheese
  • 4 bell peppers – total weight 1 1/4 pounds
  • 1 cup chopped scallions
  • 6 oz baby bella mushrooms
  • ½ cup low sodium beef broth
  • 1Tbs garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

Preheat oven to 400°. Start by slicing the peppers in half lengthwise and remove the ribs and seeds and set them aside.

Add the broth, garlic, mushrooms, scallions and a dash salt and pepper, to a large saute pan and cook over medium-low heat until the onions are tender, approximately 30 minutes.

Slice the roast beef into thin strips and stir into the onion and mushroom mix and heat through for about 3-5 minutes. Turn off the heat and stir in the cream cheese.

In the meantime, line the inside of each pepper with a slice of cheese. Next, fill each pepper with the meat mixture, then top with more cheese. Bake for 15-20 minutes until the cheese on top is golden brown.

Makes 4 servings
Per serving
1 Lean protein
3 vegetable servings
2 1/3 condiments

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