Philly Cheesesteak Stuffed Peppers

Serves 6

Ingredients:

• 3 large bell peppers or 6 smaller ones (any color), halved, seeded, and ribs removed

• 1 Tbsp olive oil

• 1 yellow onion

• 8 ounces mushrooms, sliced

• 1 pound steak (flank, rib eye, sirloin) very thinly sliced

• salt and pepper to taste

• 12 slices provolone cheese

• 1 Tbsp chopped parsley

Directions:

1. Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper. (I used smaller peppers so I decided not to cut them in half).

2. Bake for 20 minutes.

3. While peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat.

4. Add onions to the pan and cook for 4-5 minutes or until onions have softened. Add the mushrooms and cook for an additional 4-5 minutes or until vegetables are browned and tender. Season with salt and pepper to taste.

5. Season the steak with salt and pepper to taste. Add the steak to the pan and cook for 3 minutes or until just done.

6. Place one slice of cheese inside each pepper half or half a slice for smaller peppers. Fill each pepper with cheesesteak mixture.

7. Add another slice of cheese on top of each pepper.

8. Broil the peppers for 3 minutes or until cheese is golden brown and melted.

9. Sprinkle with parsley and serve.

Nutrition Facts per 1/2 pepper: 350 Calories, 7g Carbohydrates, 32g Protein, 20g Fat

Inspired by dinneratthezoo: Philly Cheesesteak Stuffed Peppers; Prepared by Hillary Swanson, UTMB Dietetic Intern, June 2020