- 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
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
1 Lean protein
3 vegetable servings
2 1/3 condiments